Oxtail Potjie

Name: Oxtail Potjie
Prep time: 20 min
Cook time: 195 min
Total time: 215 min
Yield: 4
Cuisine: South African
Ingredients: 45 ml (3 tbsp) vegetable oil; 1 kg oxtail; 1 onion chopped; 375 ml (1 1/2 cups) beef stock; 60 ml (4 Tbsp) good-quality red wine; 45 ml (3 Tbsp) tomato paste; 3 Robertsons Whole Cloves; 1 Robertsons Bay Leaf; 5 ml (1 tsp) Robertsons Thyme; Robertsons Atlantic Sea Salt; Robertsons Black Pepper, to taste; 10 pickling onions, peeled; 3 celery sticks, chopped; 2 carrots, peeled and chopped

4 People
215 min.
easy

Oxtail is a great choice for potjiekos! Flavour your oxtail with whole cloves, bay leaves and thyme, add good red wine for rich colour, and take your time cooking the potjie to tender, fall-off-the-bone perfection. Serve with pap or steam bread for an unforgettable South African feast.

Tips

Add more nutrition to your oxtail potjie by packing in some veggies! How about potatoes, carrots, mushrooms or leeks? Take care, though, not to overcook the vegetables – they should be added to the pot towards the end of the cooking time.

Ingredients

45 ml (3 tbsp) vegetable oil
1 kg oxtail
1 onion chopped
375 ml (1 1/2 cups) beef stock
60 ml (4 Tbsp) good-quality red wine
45 ml (3 Tbsp) tomato paste
3 Robertsons Whole Cloves
1 Robertsons Bay Leaf
5 ml (1 tsp) Robertsons Thyme
Robertsons Atlantic Sea Salt
Robertsons Black Pepper, to taste
10 pickling onions, peeled
3 celery sticks, chopped
2 carrots, peeled and chopped

Cooking Method

Heat the oil in a large cast iron potije over hot coals, or in a heavy-based pot on the stove.
Brown the oxtail, in batches, until golden. Add the onion and sauté until soft.
Stir in the beef stock, red wine, tomato paste, cloves, bay leaf and thyme. Season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
Simmer over low coals for about 2 to 3 hours, or until the oxtail is tender and about to fall off the bone. If necessary, add more stock.
During the last 15 minutes of cooking, add the onions, celery and carrots.
Remove the cloves and bay leaf and serve hot with pap, rice, mash or steam bread.