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Easy African Oxtail Stew Recipe

Easy African Oxtail Stew Recipe

This African oxtail stew, also known as oxtail potjie in Namibia and its neighboring countries, is so simple to make, easily adjustable, and absolutely mouth-wateringly delicious.

After about 3 hours of stewing the oxtail is melt-in-your-mouth tender in a rich and flavorful tomato sauce that’s seasoned to perfection.

African  oxtail stew after 3.25 hours of cooking garnished with spring onion.

In lots of Namibian households, when a cattle is slaughtered, nothing goes to waste. From head, offal, feet to tail, everything is eaten.

That’s why oxtail is very popular in Namibia, readily available and consumed all year around and not only during cold months or on cold days.

Traditionally oxtail stew is cooked in a large cast – iron three – legged pot (called potjie) over an open wood fire for several hours until the meat is tender. Hence the name oxtail potjie.

This recipe however was made entirely on the stovetop, and it still turned out delicious. But if you have a potjie, feel free to slow cook it over open fire. You won’t be disappointed!!

Freshly cooked African oxtail stew garnished with spring onion that's cut into thin slices.

Here is what I like about this recipe, …

1) … it was prepared without a lot of frills.
2) … It can be made one to two days in advance. Because it becomes tastier the longer it sits.
3) … it is versatile. Sometimes I also add potatoes, carrots, or sweetcorn, just depending on what I have home. For this recipe I have used water. But if you like, you can also use beef broth or vegetable broth instead of water.

Now let me show you step by step with photos how to make this straightforward African style oxtail stew.

Ingredients used to make this recipe

  • 750 g (1.65 lbs) Oxtail
  • 1 teaspoon dried thyme
  • 1 teaspoon ground curry
  • 2 medium carrots
  • 1 teaspoon ground turmeric
  • 1 medium onion
  • 2 tablespoons tomato paste
  • 100 g (3.5 oz/ about ½ cup) tomato passata/ puree canned tomato/ crushed tomato
  • 1 teaspoon ground ginger
  • 1 teaspoon chutney (use one teaspoon sugar if you don’t have chutney)
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon ground paprika
  • 2 bay leaves
  • ½  teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 ½ l (about 6 cups) water, hot

How to make Oxtail potjie

Pat dry the meat with paper towels and rub it with salt and black pepper. In a large saucepan or pot, heat 2 tablespoons sunflower oil (or whatever you prefer) over medium heat.

Then brown the oxtail, until you get a golden crust on the beef. This takes about 8 to 10 minutes.

In the meantime, peel and mince garlic and onions. Then peel and cut the carrots into bite-sized pieces.

Remove the meat from the pan and set aside. In the same pan (without cleaning it) add the onion and garlic and cook for about 3 minutes. Add chutney, spices, carrots and tomato paste and combine well.

Step by step on how to make oxtail stew.

Add back the browned oxtail and bay leaves. Stir in canned tomatoes and about half of water and bring to boil. Once it boils, turn down the heat to medium low, cover with the lid and let it cook for about 3.25 hours.

Keep stirring and adding water in between, so that the bottom of the pot doesn’t burn. Taste and adjust seasoning, if necessary.

If you feel like the meat is not yet tender, then just add more liquid and let simmer a bit longer.

Step by step on how to make oxtail in tomato sauce.

To serve remove the bay leaves from the stew and with hot mielie pap, millet pap, yellow rice, mielie bread or any side of your choice.

Easy African Oxtail Stew Recipe

This African oxtail stew, also known as oxtail potjie in Namibia and its neighboring countries, is so simple to make, easily adjustable, and absolutely mouth-wateringly delicious.
Prep Time15 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: African, Botswana, Namibia, south Africa, Southern Africa
Keyword: African oxtail recipe, Namibian cuisine, Namibian food, omushila wongobe, oxtail stew, what to eat in Namibia
Servings: 3 Servings
Author: Ester | esterkocht.com

Equipment

  • Sauté pan or large pot

Ingredients

  • 750 g (1.65 lbs) oxtail
  • 1 teaspoon dried thyme
  • 1 teaspoon ground curry
  • 1 teaspoon ground turmeric
  • 1 medium onion
  • 2 medium carrots
  • 2 tablespoons tomato paste
  • 100 g (3.5 oz/ about ½ cup) tomato passata (or puree canned tomato/ crushed tomato
  • 1 teaspon ground ginger
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon chutney (use one teaspoon sugar if you don’t have chutney)
  • 2 bay leaves
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 ½ l (about 6 cups) water hot

Instructions

  • Pat dry the meat with paper towels and rub it with salt and black pepper.
  • In a large saucepan or pot, heat 2 tablespoons sunflower oil (or whatever you prefer) over medium heat. Then brown the oxtail, until you get a golden crust on the beef. This takes about 8 to 10 minutes.
  • In the meantime, peel and mince garlic and onions. Then peel and cut the carrots into bite-sized pieces.
  • Remove the meat from the pan and set aside. In the same pan (without cleaning it) add the onion and garlic and cook for about 3 minutes. Add chutney, spices, carrots and tomato paste and combine well.
  • Add back the browned oxtail and bay leaves. Stir in canned tomatoes and about half of water and bring to boil.
  • Once it boils, turn down the heat to medium low, cover with the lid and let it cook for about 3.25 hours. Keep stirring and adding water in between, so that the bottom of the pot doesn’t burn. Taste and adjust seasoning, if necessary.
  • If you feel like the meat is not yet tender, then just add more liquid and let simmer a bit longer.
  • To serve remove the bay leaves from the stew and with hot mielie papmillet papyellow ricemielie bread or any side of your choice.

Did you make this African oxtail stew recipe? I’d love to hear from you! Simply write a review and add rating to it.

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