Oxtail potjie

SERVES: 8 TIME TO MAKE: Less than 2 hours

Use potjie pot size no. 4 to make the perfect amount of this delicious stew.




  • 1 kilogram PnP oxtail, cut into 5cm thick pieces
  • 10 slices diced bacon, cut into 2.5cm pieces
  • 125 ml flour, (½ cup), seasoned with
  • salt and pepper
  • 4 cups PnP beef stock, (1 litre)
  • 2 tbsp PnP tomato paste, heaped
  • 1 can halved cherry tomatoes, in sauce
  • 2 bay leaves
  • 3 sprigs PnP rosemary
  • 6 large leeks, coarsely chopped
  • 2 large PnP onions, coarsely chopped
  • 6 large PnP carrots, coarsely chopped
  • 20 button mushrooms, sliced in half
  • 1 cup Beyersklook cabernet/merlot, (250ml) or other good red wine
  • 125 ml sherry, (½ cup )
  • 125 ml PnP cream, (½ cup)
  • 2 tbsp PnP butter, (30ml)
  • 2 tbsp PnP olive oil, (30ml)
  • 2 tbsp PnP crushed garlic, (30ml)
  • 1 dash salt and pepper, to taste


  • Prepare a direct fire and make sure you have hot coals for the start of the potjie. Be sure to have a small fire on the side to add coals throughout the cooking process.
  • Dry oxtails with paper towel.
  • Put seasoned flour in a ziplock bag, then add the oxtail and shake to coat with flour.
  • Heat butter and olive oil and sauté bacon pieces.
  • Remove bacon and brown Oxtail in resulting fat, remove and drain.
  • Finely dice 4 of the carrots.
  • Coarsely chop the onions and the leeks.
  • Add the finely diced carrots, leeks, onions and sauté until softened.
  • Add oxtail, bacon, rosemary, bay leaves, garlic, tomato paste, tinned tomatoes, red wine, sherry.
  • Bring slowly to a boil and cook for 2-3 hours over low heat on the braai. Add some hot coals from the side fire every hour.
  • 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
  • Just prior to serving, add cream and stir in. If you want to thicken the sauce, mix some cornstarch with the cream before adding.
  • Cook for 20 minutes before serving.