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Oxtail Potjie

South African

Oxtail Potjie

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

~270 mintotal

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
  • 2 tbsp oil for browning

Cooking Steps

  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.

Optional Enhancements

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

Plant & Growing Tips

  • 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

Natural Pest Control

  • 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

Harvest

  • 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

Storing & Freezing

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

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