Oxtail Potjie

CategoryDifficultyIntermediate

Difficulty: 🔥🔥

Oxtail Potjie

Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
 Fresh oxtails
 6 Slices of bacon
 ½ cup Flour, seasoned liberally with salt and pepper
 12 oz Beef stock
 8 oz Tomato paste
 1 Bay leaf
 6 Black peppercorns
 4 Large leeks, chopped coarsely
 2 Large onions, chopped coarsely
 6 Large carrots, 2 chopped coarsely and 4 diced finely
 20 Button mushrooms, quartered
 2 cups Red wine
 2 tbsp Butter
 2 tbsp Olive oil
 2 tbsp Crushed garlic
1

Wipe the oxtails dry with a paper towel.

2

Put the seasoned flour in a resealable plastic bag, then add the oxtail and shake to coat with flour.

3

Heat the butter and olive oil in the cast iron and saute bacon pieces over medium high heat.

4

Remove bacon, add the oxtail to the cast iron and brown in bacon fat. When is piece is browned all over, remove and drain on paper towels keeping warm.

5

Place the KUDU potjie or dutch oven over the fire, then add 4 finely diced carrots to the pot together with the chopped onions and the leeks and saute until softened.

6

Add the oxtail and bacon to the potjie and add the bay leaf, peppercorns, garlic, tomato sauce, beef stock and red wine.

7

Bring slowly to a boil. Cover tightly with a lid and allow to cook undisturbed for 4 hours.

8

One hour before serving, add the remaining carrots and mushrooms without stirring.

9

Remove and serve over rice or polenta.

Ingredients

 Fresh oxtails
 6 Slices of bacon
 ½ cup Flour, seasoned liberally with salt and pepper
 12 oz Beef stock
 8 oz Tomato paste
 1 Bay leaf
 6 Black peppercorns
 4 Large leeks, chopped coarsely
 2 Large onions, chopped coarsely
 6 Large carrots, 2 chopped coarsely and 4 diced finely
 20 Button mushrooms, quartered
 2 cups Red wine
 2 tbsp Butter
 2 tbsp Olive oil
 2 tbsp Crushed garlic

Directions

1

Wipe the oxtails dry with a paper towel.

2

Put the seasoned flour in a resealable plastic bag, then add the oxtail and shake to coat with flour.

3

Heat the butter and olive oil in the cast iron and saute bacon pieces over medium high heat.

4

Remove bacon, add the oxtail to the cast iron and brown in bacon fat. When is piece is browned all over, remove and drain on paper towels keeping warm.

5

Place the KUDU potjie or dutch oven over the fire, then add 4 finely diced carrots to the pot together with the chopped onions and the leeks and saute until softened.

6

Add the oxtail and bacon to the potjie and add the bay leaf, peppercorns, garlic, tomato sauce, beef stock and red wine.

7

Bring slowly to a boil. Cover tightly with a lid and allow to cook undisturbed for 4 hours.

8

One hour before serving, add the remaining carrots and mushrooms without stirring.

9

Remove and serve over rice or polenta.

Oxtail Potjie

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