Pinotage Oxtail with Almond Mashed Potatoes

Pinotage is a great accompaniment to any meal. Whether you enjoy a glass while cooking or use it in food, it’s always a winner. This delightful cultivar is a true celebration of South Africa and will warm your soul inside out.


  • 2 kg oxtail
  • 2 tbsp olive oil
  • 200g streaky bacon
  • 1 large onion
  • 2 cloves of garlic chopped
  • 4 large tomatoes chopped
  • 300ml beef stock
  • 300 ml Pinotage reserve
  • 1 tsp chopped  rosemary
  • 200g sliced baby marrow
  • 200g baby carrots
  • 200g baby corn
  • 200g mixed chopped peppers
  • 1.2 kg potatoes
  • 50g butter
  • 50ml cream
  • Salt and black pepper
  • 100g flaked almonds browned in oven


  1. In a large pot brown the onions, garlic and bacon in the olive oil till the bacon is crispy and the onions golden brown.
  2. Remove the bacon mix and brown the oxtail meat in the pot till the oxtail is golden brown on all the sides.
  3. Add the bacon mix back into the pot and add the chopped tomatoes and chopped rosemary.
  4. Add the beef stock and red wine.
  5. Peel and cut the potatoes into blocks and boil till the potatoes are soft.
  6. Mash the potatoes with the butter and cream till smooth and creamy and season to taste.  Add the chopped almonds.
  7. Simmer over low heat for 2-3 hour or till the oxtail in tender and season to taste with salt and pepper.
  8. About 15min before serving add the vegetables