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Mexican Oxtail Stew

SERVES: 6 People

COOKING TIME: 2 Hours & 30 Minutes


  • 1⁄2 cup kidney beans, drained

  • 1⁄2 cup sugar beans, drained

  • 1L water

  • 1kg oxtail

  • 2 Tbsp oil

  • 1 onion, chopped

  • 1 x 410g tin chopped tomatoes

  • 1 cup hot water

  • 3 Tbsp TOP CLASS Oxtail Flavoured Soup

  • 1 Tbsp sugar

  • 1 green pepper, sliced


  1. Rinse the beans before placing into a pot with 1L of water. Bring to the boil and turn off the heat and leave the beans to stand for an hour.

  2. Brown the meat in the oil then set aside and fry the onion in the same pan.

  3. Drain the beans. Add the beans, meat and onions together with the chopped tin tomatoes, hot water, TOP CLASS Oxtail Flavoured Soup powder and sugar and allow to simmer for about 1 1⁄2 hours or until meat is tender.

  4. Add in the sliced green pepper and allow to cook for a further 5 minutes.


Serve with pap, covered with TOP CLASS Original Flavoured Spice Mix.

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