Tess:
Now, as a South African, I feel very strongly about oxtail. I know we’re not the only country in the world that eats it, but damn - do we love it!
It’s one of the most underrated cuts that doesn’t get nearly enough attention, and I don’t think enough people are making it.
I still remember Matt coming over here for the first time and trying oxtail - don’t think he’s looked back since. When it’s cooked right, it turns into the most rich, velvety stew with layers of deep flavour that you just can’t fake. Stuff all of that goodness into a pie, let the pastry soak up some of that natural fattiness, and you’re in for an absolute treat.
Matt:
What to look for when buying the meat
When buying oxtail, aim for pieces with the highest meat-to-fat ratio you can find. Oxtail is naturally fatty, so choosing the meatiest cuts gives you the best value for money. I know it’s widely available in SA as it’s a staple family meal here. However in the UK it’s not so easy. If you are in the UK, your best bet is to go to your local butcher, they will either have it or know where you can get it.
The Pot - The bigger the base, the better
When it comes to slow-braising, the larger the base of your pot, the better. A wider pot gives you easier access to the bottom, which means you’re far less likely to burn your food. Taller, narrower pots make it difficult to reach the base - and all it takes is one distracted minute for things to catch and turn bitter.
It happens to the best of us, so don’t be hard on yourself if it does. Oxtail, in particular, has a sneaky way of looking perfect one moment - simmering down beautifully - and then suddenly thickening and sticking to the bottom. Two minutes too long, and six hours of effort can go up in smoke. So trust me: use the bigger pot and thank me later.
What to do if the bottom burns
If you do accidentally catch the base, there are two ways to save it:
Transfer everything - liquid and ingredients - into a clean pot, leaving the burnt bits behind.
Or, lower the heat as much as possible, avoid scraping the bottom when stirring, and balance out any bitterness with a little sugar, wine, and salt.
And it probably goes without saying, but if you have a cast-iron pot, use it! They’re perfect for slow braises because they retain heat evenly and make all the difference in the end result.
