This slow-cooked dish pairs oxtail pieces with pumpkin, cubed, green beans, trimmed and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
178g oxtail pieces466 kcal
6g canola oil53 kcal
89g onion, chopped36 kcal
13g tomato paste11 kcal
1g bay leaf2 kcal
163g pumpkin, cubed42 kcal
119g green beans, trimmed37 kcal
260g water0 kcal
1g salt0 kcal
1g black pepper, ground2 kcal
Cooking instructions
oxtail piecescanola oilsaltblack pepper
Season oxtail with salt and pepper. Heat oil in a heavy pot over medium-high heat and brown oxtail well on all sides, 6-8 minutes.
oniontomato paste
Add onion and cook until softened, 3-4 minutes. Stir in tomato paste and cook 1 minute.
oxtail piecesbay leafwater
Add bay leaf and water; bring to a simmer. Cover and cook gently until the oxtail is tender, about 1 hour 45 minutes (add small splashes of water if needed).
pumpkingreen beans
Add pumpkin and green beans, cover, and simmer until vegetables are tender and the sauce is glossy, 15-20 minutes.
salt
Taste and adjust salt. Serve hot with the thickened potjie gravy.
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