South African

Oxtail Potjie

Name: Oxtail Potjie
Cuisine: South African
Ingredients: 1.5–2kg oxtail pieces; 2 onions, chopped; 3 carrots, chopped; 3 potatoes, cubed; 2 celery sticks, chopped; 2 tomatoes, chopped; 3 garlic cloves, minced; 1 cup red wine (optional); 2 cups beef stock; 2 bay leaves; 1 tbsp rosemary or thyme; Salt & pepper; Oil for browning

Rich, slow-cooked oxtail stew with root vegetables and red wine — the ultimate potjie.

Ingredients

1.5–2kg oxtail pieces
2 onions, chopped
3 carrots, chopped
3 potatoes, cubed
2 celery sticks, chopped
2 tomatoes, chopped
3 garlic cloves, minced
1 cup red wine (optional)
2 cups beef stock
2 bay leaves
1 tbsp rosemary or thyme
Salt & pepper
Oil for browning

Method

1
Heat oil in potjie pot. Brown oxtail pieces on all sides.
2
Add onions, garlic, celery, carrots. Sauté until softened.
3
Add wine (if using), tomatoes, stock, bay leaves, rosemary/thyme, salt, pepper.
4
Simmer gently for 3–5 hours. Do not stir too often.
5
Add potatoes during the last hour.
6
Serve with rice, mash, or fresh bread.

Swaps & variations

Add barley for a thicker stew
Add butternut or sweet potato
Add beans for protein
Use beer instead of wine

Storing & freezing

Keeps 4–5 days refrigerated. Freezes well for 3–4 months. Improves in flavour the next day.

Grow it yourself

Carrots: Sow directly into loose soil; thin early; water deeply weekly
Potatoes: Plant early spring; hill regularly
Celery: Prefers cool seasons and moist soil; mulch heavily
Tomatoes: Plant in full sun; mulch well; remove lower leaves
Rosemary & Thyme: Hardy perennials; minimal water once established
Use garlic spray on celery and tomatoes
Plant rosemary near celery to repel insects
Encourage frogs for slug control
Use crop rotation to prevent soil-borne diseases
Carrots: Pick when firm and brightly coloured
Potatoes: Harvest when foliage dies back
Celery: Cut outer stalks as needed
Tomatoes: Pick ripe and fragrant
Herbs: Snip just before cooking for best flavour

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