Prepare a fire with wood, briquettes or charcoal making sure you have enough hot coals for the start of your potjie.
Pat the cleaned oxtail joints with paper towel, then lightly dust them with flour. Heat the pot on the fire, add the olive oil, chopped onion, garlic and oxtail.
Lightly brown the oxtail pieces, taking care not to burn them.
Once the meat is sealed add the red wine, water, tomatoes, tomato paste, peppercorns, bay leaves and rosemary.
Season with a little freshly ground salt.
Place lid on and simmer over a moderate to low heat for approx 2 and 1/2 hours. Check occasionally to see if water may need to be added.
The meat should just be covered with liquid, not drowned.
At this stage add the baby onions, chopped carrots, halved baby potatoes and cook for another hour. Mix the oxtail soup with the water, add it to the pot with the green beans and simmer for a further hour or so until the meat begins to fall off the bone.
Season with freshly ground salt and pepper if need be.
Serve with rice and homemade pot bread.
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