Oxtail potjie

Nothing says traditionally South African more than a 3 legged pot on the coals.
recipes stew meat oxtail
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Recipe from: 23 February 2011
Preparation time: 20 mins
Cooking time: 4 hrs


  • 30
  • 30
    canola oil
  • 1.5
    oxtail, small pieces
  • seasoned flour
  • 1
    onion, sliced
  • 3
    cloves, garlic, sliced
  • 1
    large carrot, diced
  • 1
    large stick of celery
  • 2
    sprigs rosemary
  • 12
    pickling (baby) onions, peeled
  • 250
    baby carrots, peeled (or just 4 large carrots, cut into large chunks)
  • 12
    baby potatoes
  • 250
    strong beef stock
  • 30
    tomato paste
  • 500
    good red wine
  • freshly ground salt and pepper
Servings: Change Serving


Coat the oxtail pieces liberally in seasoned flour.
Heat the butter and oil in the potjie.
Brown the meat and set aside.
Add the prepared onion, garlic, carrot, celery and rosemary and fry until softened.
Add the remaining veggies and heat through.
Add the meat, followed by the hot stock, tomato paste and wine.
Cover and simmer gently over moderate heat for 4 hours.
Add more wine if the liquid evaporates too rapidly.
Season to taste and serve with rice, mash or homemade bread!
Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.



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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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