Oxtail Potjie

CategoryDifficultyIntermediate

Check out this delicious oxtail stew recipe!

Oxtail Potjie

Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
 Fresh oxtails (slice into pieces in-between the bones)
 6 Slices of bacon
 0.50 cup Flour
 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 oxtails dry with paper towel.

2

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

3

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

4

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

5

Place the KUDU Potjie or Dutch oven over the fire, add the 4 finely diced carrots to the pot together with the chopped onions and the leeks, 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 and cover tightly with a lid and cook undisturbed for 4 hours.

8

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

9

If you want a thicker sauce, stir in some cornstarch mixed with cold water.

10

Remove and serve over rice or polenta.

Ingredients

 Fresh oxtails (slice into pieces in-between the bones)
 6 Slices of bacon
 0.50 cup Flour
 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 oxtails dry with paper towel.

2

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

3

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

4

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

5

Place the KUDU Potjie or Dutch oven over the fire, add the 4 finely diced carrots to the pot together with the chopped onions and the leeks, 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 and cover tightly with a lid and cook undisturbed for 4 hours.

8

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

9

If you want a thicker sauce, stir in some cornstarch mixed with cold water.

10

Remove and serve over rice or polenta.

Oxtail Potjie

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