Oxtail, Samp and Beans

Oxtail stew with samp and beans – made the way Tata Nelson Mandela loved it!

Recipe by: Xoliswa Ndoyiya
Serves: 8
Time: 3 hours 30 minutes


  • 3 kg oxtail, excess fat removed
  • 6 celery stalks, chopped
  • 6 large carrots, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 3 tbsp chopped fresh rosemary leaves
  • 3 tbsp chopped fresh thyme leaves
  • 2 tsp paprika
  • 2 tbsp barbeque spice, or substitute with 1 tbsp salt and ½ tbsp pepper
  • 1 cup red wine
  • 1 cup tomato paste
  • 60g (1 packet) oxtail soup powder (available from your supermarket or grocery store)
  • boiled baby potatoes and
  • steamed baby carrots and green beans, to serve

How To Make Oxtail

  1. Put the oxtail in a large pot over medium-high heat with enough water to cover.
  2. Bring to the boil, add the celery, carrots, onion and garlic together with the rosemary, thyme, paprika and barbeque spice and simmer for 30 minutes until vegetables are soft, then reduce the heat and cover.
  3. Braise for 1 hour with lid on until the meat is soft and starts to brown in its own fat.
  4. Add wine, tomato paste, and more water to cover.
  5. Mix the packet of soup with a little water to make a paste, then add to the meat.
  6. Cook for a further 1 ½ hours with lid on, until the meat is soft but still on the bones, checking regularly to make sure that there is still enough liquid to cover.
  7. Remove from the heat, separate the meat from the vegetables and sauce, and use a strainer to strain the vegetables out of the sauce to get a thick, smooth sauce.
  8. Discard the vegetables and add meat back to the sauce. Serve with baby potatoes and steamed baby carrots and green beans.


  • 500g Samp, well rinsed
  • 800g dried sugar (pinto) beans, well rinsed
  • 1 small onion, chopped
  • ½ Cup chopped leek
  • 2 beef stock cubes, dissolved in 1 cup of boiling water
  • 3 Tbsp butter

How To Make Samp and Beans

  1. Place the same and beans together a medium-sized lidded saucepan.
  2. Cover with water, then cover with the lid and place over medium-high heat.
  3. Bring to the boil then reduce the heat and cook for 1 hour.
  4. Do not stir excessively starchy, but keep checking to see that the mixture is not sticking to the bottom of the saucepan, adding more water if necessary.
  5. Add the onion, leek and stock and cook for a further 1 hour, until the beans and samp and vegetables are soft.
  6. Season with salt and pepper, add the butter and stir with a wooden spoon to mix. If it looks dry, add a touch more water.
  7. Serve with umleqwa, umsila or your favourite main dish.

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