This slow-cooked beef oxtail is worth the wait

You’re going to want to go low and slow with this one! Leave the oxtail to simmer for as long as you can wait – and finish it off with a can of samp and beans. No soaking required!
 

Recipe by: Abigail Donnelly, Sadiqah Assur-Ismail, Jan Ras

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Oxtail with Samp & Beans

Serves 4
EASY
Preparation: 20 minutes 
Cooking: 3 hours

Ingredients:

  • ½ cup flour
  • 2 T Woolworths Barbeque rub
  • 1.3 kg oxtail
  • 2 T olive oil
  • 1½ onions or shallots, roughly chopped
  • 300 g leeks
  • 2 celery sticks
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 3 sprigs rosemary
  • 1 x 400 g canned tomatoes
  • 350 ml tomato purée
  • 140 g tomato paste
  • 1 T Worcestershire sauce
  • 1 L beef stock
  • 2 x 400 g cans Woolworths Samp & beans

Cooking instructions:

  1. Dust the oxtail in the flour, BBQ seasoning and pepper. 
  2. Heat the oil in a large pan and sear the oxtail until browned. 
  3. Remove the oxtail from the pan, add the onion and garlic and brown for about 4 minutes. 
  4. Return the oxtail to the pan, add the tomato paste and cook until fragrant. Deglaze the pan with the stock.  
  5. Add the tomatoes, tomato puree, bay leaves and rosemary. Simmer for up to 3 hours, until the oxtail is falling off the bone.
  6. Microwave the samp and beans it for 30 seconds –1 minute until hot and add to the cooked oxtail pot.
  7. Serve immediately with fresh celery leaves.