Oxtail – maximum taste!

South Africans love good oxtail – especially on those wintry nights  when the weather cools down. Serve with Ernst Gouws & Co Merlot. Delicious to pair with a medium to full-bodied red wine, it’s all about minimal effort and maximum taste.

Serves 6-8

Ernst Gouws & Co merlot food pairing oxtail.jpg


  • 2,5 kg oxtail
  • ½ cup flour
  • 1 tsp salt
  • 1 t mustard
  • 30 ml olive oil
  • 4 chopped onions
  • 4 stalks celery
  • 4 carrots
  • 1 pack oxtail soup (or 1 cup homemade stock and leave out water below)
  • 2 t grated orange skin
  • Black pepper
  • 1 cup red wine
  • 1 cup water
  • fresh parsley


  1. Combine flour, salt and mustard with oxtail in a plastic bag and shake together. 
  2. Remove coated meat from bag and put onto bed of celery, carrots, onions into a heavy casserole pot with lid.
  3. Mix all other ingredients and pour over meat. 
  4. Slow cook with lid on for 4 – 5 hours at 140 degrees C.
  5. Remove from pot and scrape fat off pan juices. 
  6. Add a splash of water, milk or cream to make gravy from the juices left in the pot after cooking.  Spice more if needed. 
  7. Pour gravy over the meat and return to oven to bake for another 30 minutes at 180 degrees. 
  8. Serve with parsley, mash potatoes and any vegetables of your own choice – and our Ernst Gouws & Co Merlot.
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