Best Way to Cook Oxtail - Tender Botswana Mogatla Stew

Welcome to the heart of Botswana cuisine, where rich flavors and fall-off-the-bone tenderness reign supreme! If you've been searching for the best way to cook oxtail, you've just found it. Our Mogatla Oxtail Stew is a beloved traditional dish, slow-simmered until the meat is incredibly tender and infused with a comforting, savory depth. This isn't just any oxtail recipe simple; it's a culinary journey that brings the warmth of Southern Africa right into your kitchen.
At its core, Mogatla is a hearty, one-pot oxtail stew that celebrates the humble oxtail, transforming it into a luxurious meal. While deeply traditional, relying on a classic onion, tomato, garlic, and stock cube combination, we've adapted this recipe for international cuisine and US kitchens, providing clear measurements and straightforward steps. Don't be intimidated by the idea of cooking oxtail – if you can simmer a pot of chili or beef stew, you absolutely can make this incredible Mogatla. Prepare to learn how to make truly tender oxtail meat that will impress everyone at your table.

Ingredients

• Core Ingredients:
• 3-4 lbs (approx. 1.5-2 kg) oxtail pieces, preferably meaty ones, trimmed of excess surface fat
• 2 tablespoons olive oil or vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 medium ripe tomatoes, chopped, or 1 (14.5 oz) can crushed tomatoes (undrained)
• 2 tablespoons tomato paste
• 1 beef stock cube (or 1 cup low-sodium beef broth)
• 3-4 cups water, or as needed
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• Flavor and Body Boosters (Optional but Recommended):
• 2 bay leaves
• 1-2 carrots, peeled and roughly chopped (add in the last 60-90 minutes)
• 1 splash Worcestershire sauce (about 1 teaspoon)
• A pinch of brown sugar (¼ teaspoon, for balance)
• Optional Add-ins (for serving or during cooking):
• Optional Matlebekwane-style dumplings: If desired, you can drop simple yeast dumplings into the stew for the last 30 minutes of simmering – just like traditional matlebekwane served with Mogatla. (Refer to a separate dumpling recipe if needed, as a full dough recipe is not included here.)
• Optional chopped leafy greens (like spinach or collard greens) to serve on the side.

Directions

1. Prep and season the oxtailPat the oxtail pieces thoroughly dry with paper towels. Trim off any obvious excess surface fat, leaving some for flavor. Season the oxtail generously all over with salt and black pepper. Don't be shy – this initial seasoning builds a foundational layer of flavor.
2. Brown the oxtail in batchesHeat the olive oil in a heavy-bottomed lidded pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, brown the oxtail pieces on all sides until they develop a deep, rich color. This crucial step creates a flavorful "fond" at the bottom of the pot, which will add incredible depth and color to your stew. Remove the browned oxtail to a plate and set aside.
3. Build the tomato–onion baseReduce the heat to medium. Add the chopped onion to the pot, scraping up any browned bits from the bottom. Cook until the onion softens and becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the chopped fresh tomatoes (or crushed canned tomatoes) and tomato paste. Let them cook down for about 5-10 minutes, stirring occasionally, until the mixture thickens and darkens slightly, forming a rich base.
4. Add liquid and simmer low and slowReturn the browned oxtail pieces to the pot. If using a beef stock cube, dissolve it in a cup of hot water, then add it to the pot. Pour in the remaining water (or beef broth) until the oxtail pieces are just covered. Add the bay leaves and any other optional flavor boosters like Worcestershire sauce or brown sugar at this stage. Bring the stew to a gentle simmer, then reduce the heat to low. The goal is a barely bubbling simmer. Cover the pot tightly and cook for 2 to 3 hours.
   1. Time checkpoints:
   2. At ~1 hour: The meat will be tightened but not yet tender.
   3. At ~2 hours: The meat should begin to loosen from the bone. Check the liquid level and add a splash more water or broth if needed to keep the oxtail mostly submerged.
   4. At 2.5–3 hours: The meat should be very loose and wobbling on the bone, easily separating with a fork. Bones may even start to peek out.
5. Optional dumplings (same pot, same workflow)If you're adding matlebekwane-style dumplings, drop them gently into the gently simmering stew during the last 30 minutes of the cooking time, ensuring they have enough liquid to cook through.
6. Skim, adjust, and restOnce the oxtail is fall-off-the-bone tender, skim off any excess visible fat from the surface of the stew using a spoon or ladle. Taste the stew and adjust the seasoning with additional salt and pepper as needed. Remove the bay leaves. Let the stew rest, partially covered, for 10-15 minutes before serving. This allows the flavors to meld further and the broth to thicken slightly.