Pinotage and Slow-Braised Oxtail: A Proper South African Pairing

There are few dishes more satisfying than oxtail cooked slowly until the meat slips from the bone and the gravy turns dark, glossy and full of flavour. It is the kind of meal that asks for time, a table full of people and a red wine with enough character to hold its own.

That is where Alvi’s Drift Signature Pinotage comes in. Its ripe red berry fruit and soft tannins bring a fresh lift to the richness of the oxtail, while its smooth, approachable style keeps the pairing generous rather than heavy. A splash in the pot adds depth to the sauce, and the rest is best enjoyed alongside the finished dish.

This slow-braised oxtail recipe brings together Pinotage, orange and rosemary in a rich, comforting winter dish made for hearty appetites. Serve it with creamy mash, pap or warm bread to soak up every bit of the rich Pinotage gravy.

Slow-Braised Oxtail with Pinotage, Orange and Rosemary

Rich, slow-cooked and deeply comforting, this oxtail stew is made for long winter lunches and a generous glass of Pinotage. The wine brings depth to the gravy, while orange peel and rosemary add a subtle lift to the tender, fall-off-the-bone meat.

Serves 6

Ingredients

• 2 kg oxtail, trimmed of excess fat
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 large onions, finely chopped
• 3 cloves garlic, crushed
• 2 celery stalks, finely chopped
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 2 sprigs rosemary
• 2 bay leaves
• Finely peeled zest of 1 orange
• 375 ml Alvi’s Drift 221 Pinotage
• 750 ml beef stock
• 1 tbsp balsamic vinegar
• Chopped parsley, to serve

Method

1. Season the oxtail well with salt and pepper. Heat the olive oil in a large, heavy-based pot and brown the oxtail in batches until deeply caramelised. Set aside.
2. Lower the heat and add the onions, celery and garlic to the same pot. Cook slowly until softened and fragrant, scraping up the flavourful bits from the base.
3. Stir through the tomato paste, smoked paprika and coriander, then cook for another minute. Pour in the Pinotage and let it bubble for a few minutes to reduce slightly.
4. Return the oxtail to the pot, then add the beef stock, rosemary, bay leaves and orange zest. The liquid should come roughly halfway up the meat.
5. Cover with a tight-fitting lid and cook at 160°C for 3½ to 4½ hours, or until the meat is tender and pulling easily from the bone. Check occasionally and add a splash of stock or water only if needed.
6. Spoon off any excess fat from the surface, then stir in the balsamic vinegar. Simmer uncovered for 15 to 20 minutes until the gravy is glossy and richly reduced.
7. Finish with chopped parsley and serve with creamy mashed potato, pap or fresh bread to soak up the gravy.

The Story Behind Pinotage

Pinotage is South Africa’s own grape variety, created when Professor Abraham Izak Perold crossed Pinot Noir with Cinsaut, then known locally as Hermitage. The result was a grape with a character all its own: capable of producing wines with ripe fruit, warm spice, earthy depth and a distinctive smoky edge.

Its early journey was not always straightforward. The young seedlings were nearly lost after Perold moved on from Stellenbosch, but were rescued and replanted before eventually being developed into the Pinotage we know today. Over time, greater vineyard knowledge and more careful winemaking have helped reveal the grape’s true potential.

Today, Pinotage remains unmistakably South African: expressive, versatile and particularly at home beside the deeply savoury flavours of slow-cooked dishes such as oxtail.