05/05/2026
Warm up your counters as the season turns with this delicious, flavour-packed classic, perfect for colder days and comforting meal solutions for your customers.
Oxtail Casserole
(Serves 8–10)
Ingredients
Oxtail Casserole
• 90 ml (6 Tbsp) Oil, for frying
• 2 kg Oxtail
• 400 g (4 small) Onions, chopped
• 1.5 L (6 cups) Water
• 250 ml (1 cup) Cape Red Marinade (07547040)
• 100 g (1 sachet) Tomato Bredie R/P (08439020 / 08439030)
• 400 g (1 can) Tomatoes, chopped
• 100 ml (6 Tbsp) Tomato paste
• 600 g (3 large) Potatoes, cubed
• 200 g (6 small) Pickling onions
• 5 Bay leaves
Toasted Bread
• 800 g Ciabatta/Sourdough, sliced
• 100 g Butter/Margarine, softened
• 20 g Garlic & Herb Sprinkle (04094010)
Method
1. Heat half the oil in a large pot. Divide the oxtail into 4 batches and sear
each batch until browned on all sides. Set aside.
2. Add the remaining oil to the pot and fry the onions until soft and
transparent. Add 750 ml of the water and return the oxtail to the pot.
Cover and simmer for 40–50 minutes, or until the meat starts to soften.
3. Add the Cape Red Marinade, Tomato Bredie, tomatoes, tomato paste
and remaining water. Cover and cook for 50–60 minutes.
4. Add the potatoes and pickling onions, and cook for a further ±30
minutes, stirring occasionally, until the meat is tender and the
vegetables are soft.
5. For the toasted bread, toast the ciabatta or sourdough slices in a hot
pan or preheated oven at 180 °C for 3–5 minutes, or until golden- brown.
6. Mix the butter/margarine with the Garlic & Herb Sprinkle and spread
over the warm bread.
7. Garnish the casserole with bay leaves and serve hot with toasted bread.
Ideal for winter menus, hot-food counters and plated meal solutions that keep customers coming back.
Contact your Area Manager or nearest branch here http://bit.ly/4nkuWJ3 to place your order.
