Oxtail

Vleish's oxtail is as part of South Africa as the Springboks are. Oxtail as the name suggests, is cut from the tail and it’s full of muscle fibres and bones which boosts the flavour in this traditional South African dish.

We recommend browning the oxtail on high heat for 20 minutes before adding your favourite Vleish spices, stock and red wine. Then cook it in a pressure cooker for 45 - 60 minutes or in a slow cooker for 4 - 6 hours. Alternatively go old school and cook it the traditional potjie for 4 - 6 hours.