Did you know that Nelson Mandela's favourite dish was oxtail? Oxtail is traditionally seen as ‘offal’ and has a rich flavour and gelatinous texture. It is an international favourite that is also loved locally. Slow cooking or using a pressure cooker is essential to getting the perfect result. This is an example of how important cooking methods are. The method needs to match the produce to get the perfect product. Due...

Nutrition Information

Recipe Details

Serves: 6

Portion size: 3 pieces of oxtail

Preparation time: 20 minutes

Cooking time: 55 minutes 

Nutritional Information

Energy: 320 kcal

Protein: 25.8 g

Carbohydrates: 8.3 g

Sugar: 3.5 g

Fat: 16.3 g

Fibre: 1.8 g

Dietary Requirements

Lactose free

Gluten free

Low GI

Equipment

Airfryer

Cutting board 

Knife

Frying pan

Pressure cooker

Ingredients

2 kg oxtail

2 tbsp Liviana® Estate Select Extra Virgin Olive Oil 

4 carrots, chopped

2 celery sticks, chopped

2 brown onions, chopped

5 sprigs thyme

3 sprigs rosemary

3 bay leaves

5 cloves Liviana® Black Garlic

3 cloves fresh garlic

1 cup red wine

3 cups stock

Method

1. Place the oxtail in the airfryer on 200°C for 20 minutes, turning at 10 minutes. 

2. Fry the vegetables in the Liviana® Estate Select Extra Virgin Olive Oil, add the fresh herbs, Liviana® Black Garlic and fresh garlic to the vegetables. 

3. Add the red wine and simmer for 5 minutes. 

4. Add the stock and vegetables to the pressure cooker. Cook in the pressure cooker on high for 50 minutes. 

5. Reduce the sauce for 10 - 15 minutes until it thickens. 

6. Serve with samp and a green salad for the perfect meal.