Zimbabwean-style braised oxtail

A hearty oxtail curry, slow-cooked fall-off-the-bone meat in a rich, spicy sauce that’s well worth the wait – perfect for a comforting meal.

By Matt Tebbutt
From Saturday Kitchen

This recipe has a moderate nutritional profile. The oxtail provides protein and iron, while vegetables add fiber and nutrients. However, the dish is high in saturated fat from the meat and calories from the rice. The overall balance results in a middle-range score. (nutri-score)

Equipment

• Large bowl
• Heavy-bottomed pan
• Knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula

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Ingredients

• Plain flour: 2 tbsp
• Oxtail on the bone: 1kg/2lb 4oz, cut into chunks
• Olive oil: 2 tbsp
• Onions: 2, diced
• Green peppers: 2, diced
• Bird’s eye chillis: 3, chopped
• Garlic cloves: 10, whole and peeled
• Curry powder: 2 tbsp
• Tomato purée: 2 tbsp
• Tinned tomatoes: 400g
• Beef stock: 1 litre/1¾ pints
• Fresh thyme: 1 bunch
• Bay leaf: 2
• Salt and black pepper: to taste

To serve

• Rice: boiled

Method

Prepare the Oxtail

• In a large bowl, mix the flour with salt and pepper.
• Toss the oxtail chunks in the seasoned flour to coat evenly.

Brown the Meat

• Heat the olive oil in a heavy-bottomed pan over medium heat.
• Fry the flour-coated oxtail until browned on all sides.
• Remove the browned oxtail from the pan and set aside.

Prepare the Curry Base

• In the same pan, add the diced onions, peppers, chopped chillis, and whole garlic cloves.
• Cook for 20 minutes, stirring occasionally, until the vegetables have softened.
• Add the curry powder and cook for 1-2 minutes, stirring constantly.
• Stir in the tomato purée, followed by the tinned tomatoes.
• Bring the mixture to a boil and let it reduce by half (about 10 minutes).

Slow Cook the Curry

• Reduce the heat to low.
• Return the browned oxtail to the pan.
• Add the beef stock, fresh thyme, and bay leaves.
• Simmer the curry over low heat for 3 hours, stirring occasionally.

Serve

• Prepare boiled rice according to package instructions.
• Serve the oxtail curry hot over the boiled rice.

Nutri-score Health Check

Nutri-Score: C (Moderately healthy)

This oxtail curry recipe receives a Nutri-Score of C, indicating it’s moderately healthy. Here’s a breakdown of the factors considered:

Positive factors:
– High protein content from oxtail
– Vegetables (onions, peppers, tomatoes) providing fiber and vitamins
– Use of olive oil, which contains healthy fats

Negative factors:
– High fat content, particularly saturated fat from the oxtail
– Relatively high calorie content
– Sodium from beef stock and added salt
– Serving with white rice, which is a refined carbohydrate

The score could be improved by using leaner cuts of meat, increasing the proportion of vegetables, and serving with brown rice or other whole grains instead of white rice. Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I make this recipe in a slow cooker? Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Is oxtail tough? Oxtail is initially tough but becomes very tender when slow-cooked for several hours.
• Can I use a different cut of meat? You can substitute oxtail with beef chuck or short ribs for similar results.
• How spicy is this curry? With three bird’s eye chillis, it’s quite spicy. Adjust the number of chillis to your preference.
• Can I make this dish ahead of time? Yes, this curry actually tastes better the next day as flavors develop overnight.
• How long can I store leftovers? Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• What can I serve with this curry besides rice? Try serving with naan bread, roti, or even mashed potatoes.
• Can I add vegetables to make it a complete meal? Yes, you can add carrots, potatoes, or sweet potatoes during the last hour of cooking.
• Is this recipe gluten-free? No, but you can make it gluten-free by using cornstarch instead of flour to coat the oxtail.
• Can I reduce the cooking time? The long cooking time is necessary to tenderize the oxtail. Using a pressure cooker can reduce the time to about 45-60 minutes.
• What type of curry powder should I use? A Jamaican-style curry powder works well, but any curry powder you prefer will do.
• Can I use fresh tomatoes instead of tinned? Yes, use about 4-5 medium fresh tomatoes, chopped, as a substitute for the tinned tomatoes.