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oxtail potjie

Oxtail Potjie Recipe

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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Servings 4

Equipment

  • Potjie Pot (or a Dutch oven as an alternative)
  • Wooden spoon
  • Cutting Board
  • Sharp knife

Ingredients
  

  • 1.2 kg Oxtail cut into pieces
  • 2 Tbsp Sunflower Oil
  • 2 medium Onions chopped
  • 3 cloves Garlic minced
  • 2 Carrots sliced
  • 2 Potatoes peeled and cubed
  • 1 cup Green Beans trimmed
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 500 ml Beef Stock
  • 1 cup Red Wine
  • 2 Tbsp Worcestershire Sauce
  • 2 Bay Leaves
  • 1 tsp Dried Thyme

Instructions
 

  • Heat the sunflower oil in your potjie pot (or Dutch oven) over medium heat.
  • Add in the oxtail pieces and brown them on all sides. You may need to do this in batches to ensure each piece gets a nice sear. Once browned, remove the oxtail from the pot and set aside.
  • In the same pot, add the onions and garlic, sautéing them until they become soft and fragrant.
  • Return the browned oxtail to the pot, then add in the beef stock, red wine, Worcestershire sauce, bay leaves, and dried thyme.
  • Cover the pot and reduce the heat to low. Allow the oxtail to simmer for about 3 hours, or until the meat is tender and falling off the bone. Make sure to stir occasionally to prevent the oxtail from sticking to the bottom of the pot.
  • After 3 hours, add in the carrots, potatoes, and green beans. Season with salt and pepper, then give everything a good stir.
  • Cover the pot again and let it simmer for another hour, or until the vegetables are tender.
  • Adjust the seasoning if necessary, then serve your oxtail potjie piping hot, ideally with a side of steamed rice or fresh bread.