Oxtail Potjie

Ingredients

• 1 kg oxtail
• 45 ml oil
• 1 onion (chopped)
• 375 ml beef stock
• 60 ml red wine
• 3 garlic cloves (whole)
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon thyme
• Sea Salt & Black Pepper to taste
• 10 pickling onions (peeled)
• 3 celery sticks (chopped)
• 2 carrots (peeled & chopped)
• 12 baby potatoes

Method

1. Heat the oil in a large cast iron potjie pot over hot coals or in a bake pot on the stove.
2. Brown the oxtail in batches until golden.
3. Add the onion and sauté.
4. Add the beef stock, red wine, tomato paste, garlic cloves, bay leaf and thyme.
5. Season and then simmer for about 2 – 3 hours, adding more stock if required until the oxtail is tender and about to fall off the bone.
6. Add the pickled onions, celery, carrots and potatoes during the last 20 minutes of cooking.
7. Remove cloves and bay leaf before serving.
8. Serve with rice, mash or homemade bread