By Dine with Didi

by Tia

Serves 6

Prep time: 15 minutes (plus marinating time)

Cooking time: 3.5 – 4 hours


  • oxtail pieces (small to medium-sized)
    • 1½ teaspoons salt
    • 1 teaspoon black pepper
    • 1 tablespoon garlic paste
    • 1 teaspoon ginger paste
    • 1 teaspoon smoked paprika
    • 2 sprigs fresh thyme
    • 1 tablespoon Cajun spice
    • 1 tablespoon exotic BBQ spice
    • 1 tablespoon olive oil
    • ½ tablespoon dark soy sauce
    • 2 chopped leeks
    • 1 chopped onion
    • 115g tomato paste
    • ½ red bell pepper
    • ½ yellow bell pepper
    • 4 sweet piquant peppers
    • 1 teaspoon honey
    • 1 can red kidney beans
    • 2½ cups par-cooked and refrigerated basmati rice
    • salt and pepper to season


  1. Marinate the oxtail pieces in a mixture of salt, black pepper, garlic paste, ginger paste, smoked paprika, Cajun spice, exotic BBQ spice, dark soy sauce, chopped onion, and chopped leeks. Marinate for at least 4 hours or overnight.
  2. In a braising pot, heat the olive oil and sear the oxtail pieces with honey over medium heat until they are golden brown on all sides. Set them aside.
  3. In a food processor, combine the red bell pepper, yellow bell pepper, sweet piquant peppers, garlic paste, and ginger paste. Pulse until well combined.
  4. In the same pot used for searing, add the onions and leeks from the marinade. Fry until they start to brown.
  5. Return the seared oxtail to the pot and add the processed mixture and tomato paste. Stir everything together and cover with a lid for 5 minutes to allow the oxtail to release its juices.
  6. Once a thin layer of liquid forms, add 3 to 4 cups of hot water to the pot. Allow it to simmer and slow-cook for 3½ to 4 hours, adding more water as needed to keep the oxtail covered.
  7. When the oxtail is tender and falls off the bone, stir in the par-cooked basmati rice, and red kidney beans, and season with salt and pepper.

Garnish and serve the flavourful oxtail

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