Slow Cooker Sunday: Oxtail Soup
Cuisine: South African
Author: Mediocre Mum
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
  • 1 tin butterbeans
  • 1.5kg (3 pounds) oxtail, segmented with fat trimmed (ask local butcher to do this for you)
  • flour, seasoned with salt and freshly ground black pepper
  • 30ml (2 tablespoons) olive oil
  • 3 onions peeled and chopped
  • 4 - 6 carrots - peeled
  • 4 garlic cloves, crushed
  • 250ml (1 cup) red wine
  • 500ml (2 cups) beef stock
  • 60ml (4 tablespoons) tomato purée
  • 45ml (3 tbsp) brown sugar (optional)
  • 1 bay leaf (optional)
  • 2.5ml (1/2 tsp) dried thyme (optional)
  • 2.5ml (1/2 tsp) teaspoon dried sweet basil (optional)
  • 2.5ml (1/2 tsp) teaspoon dried parsley (optional)
  1. Heat the oil in a frying pan. Dust the oxtail in seasoned flour, brown on all sides and transfer to the slow cooker.
  2. Add the onions, garlic, wine, tomato puree and stock.
  3. Add the sugar to the tomato mixture to neutralise the acidity.
  4. Rinse the beans thoroughly under running water and add to the meat.
  5. Add the herbs if desired.
  6. Cover and cook on low for a minimum of 6 hours until meat falls off bone. (Note: I found that the meat didn't fall off the bone so I fished it out of the slow cooker, scraped it and returned the meat to the dish.)
  7. Remove excess fat
  8. Serve with rice, mash potatoes, polenta, fresh bead.
  9. It also tastes delicious if left overnight and reheated the following day
Recipe by Mediocre Mum at