• Toss oxtail in flour and paprika until lightly coated.

  • Heat the oil in a large Universal Cookware Stockpot (7L) and brown the meat thoroughly. Remove from the pot and set aside.

  • In the same pot, fry the onion and garlic until soft. Add the tomatoes, bay leaves and thyme. Simmer for 5 min, then return the oxtail to the pot.

  • Add the beef stock and simmer for 3 – 4 hours, or until the oxtail is cooked and tender. Check every 30 min to ensure it does not dry out. Add more stock or water if necessary. In the last ½ hour, add the green beans, tomatoes and last 5 min, add the butter beans to the pot.

  • Serve with rice, pap or mash.


  • 1,5 kg oxtail
  • 2 Tbsp (30 ml) cake flour
  • 2 Tbsp (30 ml) paprika
  • 3 Tbsp (45 ml) oil
  • 1 large onion, chopped with Extra Chef
  • 2 cloves garlic, chopped
  • 125 g baby tomatoes
  • 2 bay leaves
  • 4 sprigs thyme
  • 3 cup (750 ml) beef stock
  • Sea salt and pepper
  • 100g green beans, cut into 3cm pieces
  • 1 can (425 g) butter beans, drained
  • Rice, pap or mash


cooking-timer4 hr