Red Wine Oxtail

Oxtail actually comes from the tail of beef cattle. At one time, oxtails actually did come from oxen, and eating them is just a part of nose-to-tail eating so common among Eastern European cooks. Today, oxtails are considered gourmet fare. The same is true of pork belly, once relegated to the sausage grinder.

This recipe for oxtail stew in red wine is courtesy of Rietvallei Wine Estate in Robertson. Enjoy with a bottle Rietvallei Shiraz.


  • 7-8 large pieces of oxtail 
  • Canola or olive oil
  • 3 Knor beef cubes
  • 2 Large onions
  • 1 Small pack of green beans
  • 3 Large potatoes, cut into smaller chunks
  • 8 Medium carrots, cut into large chunks
  • 1 Small pack of mushrooms
  • 450 mL Rietvallei Shiraz
  • 6 Tbsp brown onion powder
  • 4 Tbsp flour
  • 1 L water
  • Season with salt and pepper to taste


  1. In a cast iron skillet or large pan, add canola oil/olive oil and bring to medium-high heat. Add the oxtail pieces and brown on all sides, season with salt and pepper. Add a few splashes of red wine while browning the meat, to infuse the Shiraz flavour in the browning process. Remove the oxtail pieces from the skillet/pan and transfer them to your pressure cooker.

    2. Add oil to the skillet or pan you just used, and fry the onions, carrots, and mushrooms together until brown. Season with salt and pepper. Again add a few splashes of red wine during the browning process. Remove the veggies and set them aside for later, do not add them to the pressure cooker yet.

    3. Mix 2 Knor beef stock cubes and 4 tablespoons brown onion powder with 1 L water. Add your stock mixture to the pressure cooker, along with 450 mL of red wine. Put the pressure cooker on the meat setting / for 60 minutes on high heat. If not using a pressure cooker but rather a large pot with a lid on the stove, then 90 min on high heat should be sufficient.

    4. Take 250 mL liquid from the pressure cooker / large pot, and mix in the remaining 1 Knor beef cube and 2 tablespoons brown onion powder. Add back to the pot and mix it in until well combined. Add your browned veggies, along with your green beans and potato chunks. Season with salt and pepper to taste.

    5. Put the pressure cooker on the vegetable setting and allow to cook for 30 minutes / if using a pot on the stove 30 to 40 min until veggies are soft but not mushy.

    Serve on a bed of white rice paired with a glass of Rietvallei Shiraz.