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Oxtail and Red Wine Potjie

28th February 2022

Can you get anymore South African than a Potjie meal? A beautifully slow cooked stew in a cast-iron pot over an open fire that tastes as good at it looks. This one combines the richness of oxtails and red wine to provide a delicious, hearty one-pot meal. Start the fire and get your potjie pot ready…


  • 500g fresh oxtails
  • 10 slices of bacon cut into chunks
  • ½ cup flour, seasoned liberally with salt and pepper
  • 1 litre beef stock
  • 115g tomato paste
  • 1 bay leaf
  • 6 black peppercorns
  • 1 bouquet garni
  • 4 large leeks, chopped coarsely
  • 2 large onions, chopped coarsely
  • 6 large carrots, 2chopped coarsely
  • 20 button mushrooms, quartered
  • 250ml red wine
  • 2 tablespoons crushed garlicSlow Braised Oxtail wine



  • Pat the oxtails dry with a paper towel.
  • Put seasoned flour in a resealable plastic bag, then add the Oxtail and shake to coat with flour.
  • Heat the butter and olive oil in the potjie and sauté bacon pieces.
  • Remove bacon, add the oxtail to the pot and brown in the bacon fat. When each piece is browned all over, remove and drain on paper towels.
  • Add the carrots to the pot together with the chopped onions and the leeks, and sautée until softened.
  • Return the oxtail and bacon to the pot and add the bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, beef stock, red wine and mushrooms.
  • Bring slowly to the boil (if you got this far on gas, now is the time to transfer it to the coals). Cover tightly with a lid and allow to cook undisturbed for 4 hours.
  • If you want a thicker sauce, stir in some cornstarch mixed with cold water