January 24, 2018


1kg Oxtail joints

3 tbsp of olive oil

1/2 cup of flour ( for dusting)

1 med onion chopped

3 cups of red wine

1 cup of water

1 tin of chopped tomatoes

3 tbsp of tomato paste

2 tbsp of crushed garlic

10 black peppercorns

2 bay leaves

3 sprigs of Rosemary

8-10 whole baby onions peeled

8 med-large carrots coarsley chopped into rounds

10 -12 baby potatoes unpeeled and halved

2 cups of green beans with ends removed

1 cup of water

25g packet of oxtail soup powder

Freshly ground salt and pepper


1Prepare a fire with wood, briquettes or charcoal making sure you have enough hot coals for the start of your potjie.

2Pat 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.

3Lightly 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.

4 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.

5Mix 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.

6Season with freshly ground salt and pepper if need be. Serve with rice and homemade pot bread.

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