Oxtail potjie recipe

By Faeza
24 November 2016


Heat the oil in a large cast iron potije pot over hot coals or in a heavy based saucepan over the stove.

Brown the oxtail in batches until golden.

Then add the onion and sauté until onion is soft.

Add the stock, red wine, tomato paste, cloves, bay leaf and thyme.

Season and then simmer for about 2 -3 hours adding more stock if required until the oxtail is tender and about to fall off the bone.

Add the onions, celery and carrots during the last 15 minutes of cooking.

Remove cloves and bay leaf before serving.

Serve with Pap or rice.

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