Traditional Red Wine Oxtail Potjie
A rich and hearty slow-cooked beef stew prepared in a classic cast-iron pot over open coals.
Origin & History
Potjiekos is a social culinary tradition in South Africa where the meal is cooked slowly while friends and family gather around the fire.
Ingredients
- 2kg Oxtail, trimmed
- 1/2 cup Cake flour
- 3 tbsp Vegetable oil
- 2 Onions, chopped
- 3 Cloves garlic, minced
- 4 Carrots, sliced
- 2 stalks Celery, chopped
- 500ml Red wine (Cabernet Sauvignon)
- 500ml Beef stock
- 2 tbsp Tomato paste
- 3 Bay leaves
- 1 tbsp Fresh thyme
- Salt and pepper to taste
Method
- 1
Toss the oxtail in seasoned flour and brown in batches in the preheated potjie.
- 2
Remove meat and sauté onions, garlic, carrots, and celery until softened.
- 3
Return meat to the pot and stir in tomato paste, herbs, wine, and stock.
- 4
Cover with a tight-fitting lid and simmer over low coals for 3 to 4 hours without stirring.
- 5
Adjust seasoning before serving.
Top Tips
- Use a size 3 cast-iron pot for this quantity|Keep the heat low and consistent by adding small amounts of coals|Avoid lifting the lid too often to retain moisture|Serve with fluffy white rice or stampmielies.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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