An oxtail potjie isn’t just a dish; it’s a cultural experience in South Africa. This slow-cooked stew, traditionally made in a cast-iron pot over an open flame, is all about bringing people together. If you’re on the hunt for the ultimate South African oxtail recipe, your search ends here. This guide will show you how to create a deeply flavorful oxtail bredie that will have your guests begging for more.
Oxtail potjie: A labour of love
The secret to this dish lies in patience and a long, slow cook time. This process results in incredibly tender meat that practically melts off the bone, all enveloped in a rich, savoury gravy. Ready to make the best oxtail potjie of your life? Let’s begin.
Ingredients you’ll need
The first step to a perfect stew is gathering high-quality ingredients. Freshness is key to achieving the best possible flavour.
For the Oxtail
- 1kg Oxtail, cut into pieces
- 3 tbsp Olive oil
- ½ cup All-purpose flour
- 1 Medium onion, chopped
- 2 tbsp Crushed garlic
- 1 tin (400g) Chopped tomatoes
- 3 tbsp Tomato paste
- 3 cups Robust red wine (like Merlot or Cabernet Sauvignon)
- 1 cup Water
- 10 Black peppercorns
- 2 Bay leaves
- 3 Fresh rosemary sprigs
- 1 packet (25g) Oxtail soup powder
- Salt and freshly ground black pepper
For the vegetables
- 8-10 Whole baby onions, peeled
- 8 Medium-to-large carrots, roughly chopped
- 10-12 Baby potatoes, halved
- 2 cups Green beans, trimmed
Step-by-step guide to the perfect Oxtail Potjie
Cooking a traditional potjie is a rewarding process. It’s a slow affair that allows flavors to meld and deepen beautifully. Follow these instructions for an authentic stew that captures the essence of South African cuisine.
Step 1: Prepare the Fire and Oxtail
- Build a fire with wood or charcoal. You want to create a bed of hot coals that will provide steady, low heat for several hours.
- Dry the oxtail pieces thoroughly with a paper towel.
- Lightly coat each piece of oxtail in flour. This step helps form a delicious crust and will naturally thicken your stew.
Step 2: Sear the Meat
- Place your cast-iron potjie pot over the coals to heat.
- Add the olive oil, chopped onion, and garlic, and sauté for a minute until aromatic.
- Add the flour-dusted oxtail to the pot in a single layer. Brown the pieces on all sides, working in batches if you need to avoid overcrowding the pot. This searing is crucial for building a deep, rich flavor foundation.
Step 3: Create the Flavor Base
- Once all the meat is browned, add it back into the pot.
- Pour in the red wine, water, chopped tomatoes, and tomato paste.
- Add the black peppercorns, bay leaves, and rosemary.
- Season lightly with salt; you can adjust the seasoning later.
Step 4: Let It Simmer Slowly
- Cover the potjie with its lid. Allow the stew to simmer over low to moderate heat for approximately 2.5 hours.
- Check it periodically. The meat should remain covered by the liquid. If it evaporates too quickly, add a bit more water or wine. The golden rule of potjie is to avoid stirring, which allows the layers of flavor to cook undisturbed.
Step 5: Add the Vegetables
- After about 2.5 hours, the oxtail will start to become tender. Now it’s time to add the vegetables.
- Layer the baby onions, carrots, and potatoes on top of the meat. Do not stir.
- Replace the lid and let it cook for another hour.
Step 6: Finish the Stew
- In a small bowl, whisk the oxtail soup powder with a little cold water until it forms a smooth paste, then add it to the pot.
- Lay the green beans on top of the other vegetables.
- Allow the potjie to simmer for a final hour, or until the meat is completely tender and falling off the bone and the vegetables are cooked through.
- Taste and adjust the seasoning with salt and pepper as needed.
How to serve your Oxtail Potjie
Your culinary creation is complete. The rich aroma is sure to make everyone hungry. This oxtail bredie is traditionally served over fluffy white rice, pap (maize porridge), or with freshly baked pot bread to mop up every bit of the savoury gravy.
Oxtail Potjie: A comforting South African classic
Making the perfect South African oxtail potjie is an act of love. It demands time, patience, and a well-tended fire. This slow-cooking method transforms humble ingredients into an extraordinarily rich and tender stew. More than just a recipe, it’s an event that celebrates the heart of South African food and tradition. Enjoy the process and share the delicious results with your loved ones.
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