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Braised Beef on the Bone – A cold weather warmer for the whole family


Oct 27, 2021

The final few cold days of the year approach in South Africa and what you need is something hearty to warm you from the inside. A bowl of soup or stew is the way to go and we have something delicious for you. Our Braised Beef on the Bone can be made with your favourite cut of meat on the bone that usually works in a stew. The meat becomes super tender and full of flavour, giving everybody the equivalent of a hug in a bowl.

Braising is just a fancy word for cooking in liquid and if you add enough, turns more into a soup, a nice chunky soup. Browning the meat before adding other ingredients helps develop flavour on the caramelised sides of the beef. This also deepens the flavour of the broth and improves it in any way possible. Cooking some onions witht he fond (slightly burnt bits on the bottom of the pot) helps this process along even more. The recipe is very easy to set-up and only takes patience as it takes about 4 hours on the stove, but is well worth it. You can serve the broth on its own or with rice, pap (maize meal) or some steamed bread.

It’s a hug in a bowl for sure! Our Braised Beef on the Bone will keep your warm from the inside and make you the hero of the cold weather meal.

Braised Beef on the Bone Recipe

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Recipe by Carla Zinkfontein
Course: MainCuisine: GlobalDifficulty: Easy




Prep time



Cooking Time




kg beef on the bone (ox tail, shin, plate ribs, etc.)

2 litres Water (enough to cover the meat in the pot until the tops stick out)

1 large onion, chopped

1 stick celery

4 cloves garlic, lightly bruised

2x2cm fresh ginger, bruised

1 star anise

6 cardamoms pods

1 cinnamon stick

½ tsp fennel

½ tsp cumin

½ tsp coriander

½ tsp peppercorns

½ tsp sea salt


2 tbsp olive oil

1 medium onion, thinly sliced

2-3 tbsp light soy sauce

salt and pepper to taste

2 medium potatoes, peeled and cut into quarters


1 shallot


In your hot Dutch oven or pot, brown the meat on all sides and set aside while keeping the slightly brown bits in the bottom of the pot. Fry some onions and maybe celery in the pot until they turn translucent. Bring beef bones to a boil with the water and the spice ingredients. Gently simmer on medium low for more than 3 hours, or until the meat is tender. Add more water when needed, and skim off the layer of weird bubbly scum that appears on the surface of soup liquid.Once the meat is soft and tender, gently remove the meat from the stock and keep warm.Sieve the soup to remove the spices. This makes the soup broth clear.In a pot, heat the olive oil and gently fry the sliced onions until slightly golden brown and fragrant.Add the beef bones, the potatoes, the soup stock, 2 tbsp of soy sauce and taste before adding the extra 1 tbsp of soy sauce and season with salt and pepper if you think it requires more seasoning.Bring it back to a gentle boil. Once the potatoes are cooked through, remove from heat.Serve in a bowl while still hot, and garnish with the chopped celery and fried shallots. EnjoyGarnishCrispy, fried shallots: Slice a few shallots and fry them in oil until they turn crispy and brown. Alternatively, you can buy them from Asian stores.


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