Oxtail by Vuyelwa Booi

Oxtail by Vuyelwa Booi
Vuyelwa is the youngest of three – she has an older sister, Zanele, and brother, Mponde. She also has a five-year-old nephew, Luyolo, who is the light of her life. And when it comes to food, Vuyelwa says she loves a nice oxtail dish.



1½ kg Oxtail
1 x Medium potato, peeled and cut in chunks
1 Medium onion, sliced
1 Carrot, sliced
4 x Pepper Corns
2 x Bay leaves
4 x Cloves
1 Tablespoon corn flour


Cut excess fat from the oxtail and rinse well. Place in a pot, add the spices and one to two cups of water. Once the water and oxtail is boiling, turn the heat down so that it can cook slowly for three to four hours. Add the onion, carrot and potato chunks and cook until soft. Take the corn flour, add about one tablespoon water and mix to a smooth paste. Add to the oxtail, stirring it for a few seconds, put the lid on and turn off the stove. Leave the pot on the stove to allow the extra cooking time to thicken the gravy. Serve with mash and peas.

Tags: Vuyelwa Booi, oxtail, recipe, cloves, carrots
Be the first to comment on this article
You need to be logged in to comment on articles. If you don't have an account yet, click here to register.

Caxton Magazines encourages freedom of speech and the expression of diverse views. The views of users published on are their own and do not necessarily represent the views of Caxton Magazines.
Previous MonthNovember 2015Next Month
Hover over highlighted dates for a quick view of an event, click for more.
Next issue countdown

days     hrs      min     sec
Caxton Magazines
Interactive Advertising Bureau
Developed by Digital Platforms
© 2015 People Magazine South Africa | All Rights Reserved | Terms and conditions