How To Make The Best Beef Oxtail Recipe/ Botswana Recipe

oxtail

🥗Healthier: beef shank

💰Cheaper: pork tail

Beef shank is leaner while pork tail offers a similar texture.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol, while white wine is often less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

Season oxtail with salt and black pepper.

Sear oxtail in the pot until browned on all sides, about 8-10 minutes.

Remove oxtail and set aside.

Add onions, garlic, carrots, and celery to the pot; sauté until softened, about 5 minutes.

Stir in tomatoes, red wine, and scrape up any browned bits from the bottom.

Return oxtail to the pot; add beef broth, bay leaves, thyme, paprika, and cayenne pepper.

Bring to a boil, then reduce heat to low and cover.

Simmer for 3-4 hours until oxtail is tender and meat falls off the bone.

Remove oxtail; skim fat from the surface of the broth.

Shred meat from the bones and return to the pot.

Adjust seasoning with salt and pepper to taste.

Serve hot, garnished with parsley.

Cooking Techniques

Spice Level: