Food and Wine

A new way with oxtail

Searching for new ways to delicately cook the oxtail for a cold winter's night. Look no further and try this tastey button mushroom addition.

This recipe works best with a pressure cooker. And if you have an electric pressure cooker, even better!

Serves 6


  • 30ml Olive oil
  • 1,2-1,5kg Oxtail
  • 1 Onion chopped
  • 4 Garlic cloves roughly chopped
  • 45ml Tomato paste
  • 15ml Soya Sauce
  • 2 Bay leaves
  • 3 Cloves
  • A hand full of thyme stems
  • 1 Cup of beef broth or stock
  • 3 Carrots cut into big chunks
  • 1 Can Butter beans drained and rinsed
  • Salt and pepper to taste

For the Mushrooms:

  • 15ml Olive oil
  • 15ml Butter
  • 250g button mushrooms halved
  • 2 Garlic cloves
  • Salt and pepper to taste

Serve on White rice (or any other starch of choice)

Saute the Oxtail in the olive oil until golden brown. Remove the oxtail and place it on the side. Add onion to the olive oil and saute until golden brown. Add the garlic and saute for 1minute.

Add the tomato paste, soya sauce, bay leaves, cloves, and thyme to the onion and garlic. Let it simmer until the paste smells nice and sweet. Add the beef stock/broth.

Now place the oxtail back into the pot. Ensure it is covered with the liquid.
Place the carrots on top. Close the lid on the pressure cooker end cook on high for 40minutes. Turn off the heat and let the cooker release the pressure on its own (this prolongs the cooking time for about 20min)

Remove the oxtail and carrots carefully. Remove the Bay leaves and thyme stalks

Let the sauce reduce by simmering it and add the butterbeans.

Prepare the mushrooms:
In a pan: Fry the mushrooms in the olive oil and butter combination until golden brown.

Serve the Oxtail on the rice and garnish it with the fried mushrooms and extra thyme stalks. Enjoy!

Recipe credit: The South African Mushroom Farmers’ association

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