Drakensberg Slow-Brewed Oxtail Potjie with Old Brown Sherry & Butter Beans

Pat the oxtail pieces dry with a paper towel. In a large bowl, combine the cake flour, coarse salt, and black pepper. Dredge each piece of oxtail in the seasoned flour, shaking off any excess. This dusting helps brown the meat beautifully and will naturally thicken your potjie gravy later on.

Prepare a medium-hot bed of coals and place your No. 3 cast-iron potjie pot over the fire. Heat the canola oil. Brown the oxtail pieces in batches to avoid crowding the pot. Ensure each piece develops a rich, deep golden crust on all sides. Remove the browned meat and set it aside in a bowl, keeping the rendered fat in the pot.

Add the chopped onions to the hot pot and sauté until translucent and sweet. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Pour in the Old Brown Sherry, using a wooden spoon to vigorously scrape up all the caramelised bits (the fond) stuck to the bottom of the pot. Let the sherry bubble and reduce by half.

Return the browned oxtail and any collected juices to the pot. Add the beef stock, bay leaves, and rosemary sprigs. Bring the liquid to a boil, then adjust your coals so that the pot maintains a very gentle, slow simmer. Put the lid on, pack a few small coals on top of the lid, and let it simmer undisturbed for 2.5 to 3 hours. Check occasionally to ensure it isn't boiling too dry; add a splash of warm water or extra sherry if needed.

Once the meat is starting to yield and soften, it is time to layer your vegetables. Pack the baby potatoes directly on top of the meat in an even layer. Follow with the carrot rounds, and finally the button mushrooms. Season the vegetable layers lightly with a pinch of salt. Cover the pot tightly with the lid and cook for 35 minutes. Remember: do not stir the pot, as we want the vegetables to steam gently on top.

Gently scatter the drained butter beans over the top of the mushrooms. Cover and cook for another 10 to 15 minutes until the beans are heated through and the potatoes are completely fork-tender. Carefully stir the pot once from the bottom just before serving to incorporate the rich, glossy gravy. Serve hot with traditional geelrys (yellow rice) or warm potbrood.