Oxtail stew is one of those dishes that's worth the wait.
Oxtail stew is one of those dishes that asks for time rather than constant attention.
Once everything is in the pot, the slow cooking does most of the work, rewarding you with meat that softens until it almost falls off the bone and a rich gravy that's ideal for soaking into creamy mashed potatoes, pap or steamed rice.
While oxtail has become one of South Africa's more expensive cuts of beef, it remains a favourite for Sunday lunches, family gatherings and winter dinners.
The key isn't a complicated recipe. It's giving the meat enough time to break down gently while building flavour with a handful of everyday ingredients.
