3.25 hours cooking time

10 min preparation time

Serves 4


Clover Mooi River Salted Choice Butter
1,2 kg oxtail
2 onions, finely chopped
4 celery sticks, finely chopped
5 ml (1 tsp) dried mixed herbs

375 ml (1 ½ cup) beef stock
250 ml (1 cup) red wine
45 ml (3 tbsp) tomato paste
3 whole cloves
1 bay leaf


  1. Melt some butter in a large heavy-bottomed saucepan and fry the oxtail in sessions until browned. Remove and set aside.
  2. Add more butter if necessary and fry the onions, celery, and herbs in the same saucepan.
  3. Return the meat to the saucepan and stir in the stock, red wine, tomato paste, cloves, and bay leaf. Replace the lid and simmer for 3 hours.
  4. When the meat separates easily from the bone, remove some of the larger bones. Also remove the bay leaf and cloves if possible.
  5. Remove the lid and boil until the sauce has reduced slightly.
  6. Serve hot with rice.