My Cart

Oxtail with Samp for Mandela Day

Oxtail with Samp for Mandela Day

According to the cookbook, Ukutya Kwasekhaya: Tastes from Nelson Mandela’s Kitchen by Xoliswa Ndoyiya, the personal chef of Nelson Mandela, the late president had a preference for simple, traditional food. One of his favourites was oxtail and in celebration of Mandela Day on 18 July, Chef Christiaan Visser suggests this recipe for Oxtail with samp and recommends you enjoy it with a refreshing carrot and pineapple salsa. This traditional dish is delicious with another South African stalwart, the Leopard's Leap Special Edition Pinotage. Also try this dish with our Natura Classic De-alcoholised Red.

Oxtail & Samp Recipe

Serves 6

Ingredients for the oxtail

2 kg oxtail

salt and pepper

1 cup cake-flour

¼ cup oil for frying, sunflower or canola 

2 onions, chopped roughly

4 carrots, peeled and chopped

1 cup chopped celery

1 sachet tomato paste

2 tins chopped and peeled tomatoes

4 bay-leaves

1 teaspoon peppercorns

4 tablespoons white vinegar

2 litres brown beef stock                                                                                                    

2 cups samp, rinsed under cold water and soaked for 3 hours

handful parsley, chopped            


Heat the oven to 180 ⁰C.

Season the raw oxtail with salt and pepper.

Place the oxtail, in batches, into a plastic portion bag. Add a handful of flour to the bag and shake until the oxtail is completely coated with flour. Remove from the bag and repeat the process until all the oxtail is coated.

Heat a pot (with a lid that can go into the oven) over a medium-high heat, and add oil. In batches, brown the oxtail in the hot pot again. Remove from the pot and drain off any excess oil.

Add more clean oil to the pot, add the vegetables to the same pot and brown slightly. Add the tomato paste and the two tins of tomatoes along with the bay- leaves, peppercorns, vinegar and beef stock. Bring to the boil on the stove.

Once boiling, place the lid onto the pot and place the pot into the oven for 2 hours.

Remove the oxtail from the oven and take off the lid. Place the raw samp inside the oxtail liquid. Cover with the lid and place back into the oven for 1 hour.

After an hour of cooking, the samp should be tender and the oxtail should come off the bone quite easily.  If either one of the two is still under-cooked, keep the pot inside the oven until the above-mentioned has come to pass.

Once cooked, remove from the oven. Leave to rest for 30 minutes before serving. Skim off excess fat, using a spoon.

Thicken the sauce with corn-flower if necessary.

Sprinkle with fresh, chopped, parsley.

Ingredients for the carrot and pineapple salsa

3 large carrots

½ cup chopped pineapple

1 tablespoon chopped mint

3 tablespoons chopped parsley

½ white onion, finely chopped

olive oil blend

white wine vinegar

½ teaspoon salt


Peel and grate the carrots into a mixing bowl. Add the pineapple, chopped herbs and onion. Add a good drizzle of olive oil blend and a dash of vinegar. Season and taste.

Serve as a refreshing accompaniment to the oxtail and samp.




Leave your comment