Mogatla
Oxtail Stew
Mogatla is a rich and flavorful oxtail stew, a popular dish in Botswana often reserved for special occasions. It features tender oxtail slow-cooked with vegetables and seasonings, resulting in a deeply satisfying meal.
🧂 Ingredients
- 1.5 kg Oxtail pieces
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 medium Carrots(peeled and chopped)
- 2 medium Potatoes(peeled and cubed)
- 400 g Tomatoes(canned, diced)
- 750 ml Beef broth
- 2 tbsp Worcestershire sauce
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
- 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail pieces on all sides until browned. Remove the oxtail from the pot and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Return the oxtail to the pot. Add the chopped carrots, cubed potatoes, diced tomatoes, beef broth, Worcestershire sauce, and bay leaves. Stir to combine.
- 5
Bring the stew to a boil, then reduce the heat to low, cover the pot tightly, and simmer for at least 2.5 to 3 hours, or until the oxtail is very tender and falling off the bone. Stir occasionally and add more broth or water if the stew becomes too dry.
- 6
Once the oxtail is tender, remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed.
- 7
Serve the Mogatla hot, garnished with fresh chopped parsley. It is traditionally served with pap (maize porridge) or rice.
💡 Pro Tips
- ✓For an even richer flavor, you can brown the oxtail in batches to ensure a good sear on all sides.
- ✓If you don't have beef broth, you can use water and a beef bouillon cube.
- ✓This stew can be made ahead of time; the flavors deepen overnight. Reheat gently on the stovetop.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like parsnips or sweet potatoes.
- For a touch of heat, add a chopped chili pepper along with the onions.
- A splash of red wine can be added with the beef broth for extra depth of flavor.