- Prep:30 mins
- Cooking Time:360 mins
We’ve combined two of the country’s favourite recipes: potjie and oxtail stew. A traditional South African oxtail potjie is usually cooked over an open fire in a cast-iron, three-legged pot. The layered stew needs to be slow-cooked, so be prepared and patient for best results. Follow our easy recipe for delicious perfection.
Here are some of our best potjie tips:
1.Layer the ingredients – meat should be added first and sealed properly. Then add the onions, garlic, stock, herbs and seasoning. Vegetables should be added by order of their cooking times.
2. A potjie tastes best when it’s cooked slowly. So, make sure your fire isn’t too big or too hot!
3. Keep the potjie lid on while cooking. No peeking!
4. Don’t stir the potjie until it’s ready to be served.
5. We recommend a side of Allsome Rice or fresh, homemade bread.
6. Storing your potjie pot: add a little bit of oil and fill with newspaper. This will prevent it from rusting.
- 3 Tbsp Sunfoil Sunflower Oil
- 2 Medium onions, chopped finely
- 2 Celery stalks, chopped
- 800 g Oxtail
- 1 ½ tsp Salt
- 3 Cloves garlic, chopped finely
- 6 Black Pepper corns
- 1 tsp Paprika
- 1 Clove
- 2 Bay leaves
- 1 tsp Ground coriander
- 2 Tbsp tomato paste
- 1 Tin tomato, chopped
- 3 Cups water
- 1 Tbsp Fresh basil, chopped
- 1 tsp Fresh thyme, chopped
- 2 tsp Fresh oregano, chopped
- 1 1/2 tsp Fresh rosemary, Chopped
- 3 Large potatoes, diced
- 3 Large carrots, sliced
1. Place a potjie pot onto medium hot coals and when the pot is hot, sauté the onions and
celery stalks in 2 Tbsp of oil until brown and translucent.
2. Remove the onions from the heat, then add in the remaining oil, season the meat with salt and brown the meat until golden.
3. Stir in the onions, garlic, black peppercorns, paprika, cloves, bay leaves, ground coriander,
and tomato paste, stir continuously for two minutes.
4. Add in the tinned tomato, water, basil, thyme, oregano and rosemary. Allow the potjie to simmer for 4 hours with the lid on. Be careful that the potjie pot is not too hot and if the
potjie looks dry, add in an extra 1 to 2 cups of water, stir occasionally. It is best to use only
a few coals under the base of the pot to allow for slow and gentle cooking.
5. After 4 hours, place the potatoes and carrots on top of the simmering oxtail, pour over
some of the potjie juice to coat the vegetables and place lid back on. Allow to simmer for
a further 1 to 1 ½ hours.
6. The oxtail is done when the meat is falling off the bone. If the potjie is too thick, add a
little extra water and season accordingly.
7. Get the garnish ready by mixing together the lemon zest, garlic and fresh herbs.
8. When the meat is soft and the potjie is ready to eat, sprinkle over the garnish and serve
with freshly cooked, Allsome rice.
For the Garnish, mix together:
1 Small lemon, finely zested
1 Clove garlic, crushed
tsp Oregano, 1 tsp basil, 2 Tbsp chives- chopped finely