News & Articles



Traditional Oxtail with Ashton Kelder Roodewal

Traditional dishes like a South African oxtail is always a winner and has been a ‘compliment catalyst’ for many a host.




  • 1 kg (3 pieces per person) oxtail (jointed)
  • Salt and pepper
  • Flour for dusting
  • Oil for frying
  • 1 large onion (peeled and chopped)
  • 2 carrots (chopped)
  • 3 stalks celery (chopped)
  • 1 clove garlic, peeled and chopped
  • 1 small bunch parsley (chopped)
  • 2 cups red wine
  • 1 tin chopped tomatoes
  • Water
  • Sugar to taste
  • 2 tablespoon white onion or mushroom soup powder
  • ¼ cup red wine



  • Preheat the oven to 180◦C
  • Season the oxtail with salt and pepper and dust with the flour
  • Heat a large casserole (or pressure cooker), that will later hold all the meat. Add the onions, carrots and celery, and fry over a medium heat for 5 minutes, stirring continuously, so as not to burn.
  • Add the garlic and parsley and fry for further 5 minutes. Remove and set aside
  • Add a little more oil to the casserole, heat and fry the oxtail in batches until well browned
  • Add the wine and deglaze the pot, return the vegetables, add the tomatoes and water (no water if using a pressure cooker, but rather add the soup powder mixed with the remaining wine) and season with salt, pepper and sugar to taste
  • Bring to the boil, cover and and place in preheated oven. Turn the meat every 30 minutes, and top up with a little water if the dish seems to be drying out. Cook for 2 to 2 ½ hours, or until the meat is very tender and start to fall off the bone
  • Dissolve the soup powder in the red wine and stir into the cooking juices. Simmer until thick gravy is reached. Serve with mashed potatoes



Pair this traditional South Afrsh with the Ashton Kelder Roodewal. This Reserve wine is a blend of 40% Pinotage, 30% Shiraz and 30% Cabernet Sauvignon and presents a subtle aftertaste of dark fruit, black forest cake, cassis and cigar box.