Kalahari Fire-Roasted Oxtail Potjie with Brandy, Dates and Sweet Potato

Ingredients

• 2 kg Oxtail (Butchery)
• 250 g Streaky Bacon (chopped) (Butchery)
• 150 ml South African Brandy (Pantry)
• 1000 ml Beef Stock (Pantry)
• 150 g Dried Medjool Dates (pitted) (Pantry)
• 3 large Orange Sweet Potatoes (sliced) (Produce)
• 3 large Onions (chopped) (Produce)
• 6 cloves Garlic (minced) (Produce)
• 4 tbsp All-purpose Flour (Pantry)
• 3 tbsp Canola Oil (Pantry)
• 3 sprigs Fresh Rosemary (Produce)
• 4 leaves Bay Leaves (Pantry)
• 50 ml Worcestershire Sauce (Pantry)
• 1 pinch Salt and Black Pepper (Pantry)

Cooking Steps

1. Prep and Season the Oxtail 30m

   Dust the oxtail pieces thoroughly in seasoned flour (mixed with salt and black pepper) to ensure a beautiful crust and help thicken the gravy later. Prepare your rooikrans wood fire and get the coals to a medium-hot heat.

2. Brown the Meat 20m

   Place your No. 3 potjie directly over hot coals. Heat the canola oil and fry the chopped bacon until crispy. Remove the bacon and set aside. Working in batches, sear the floured oxtail pieces in the rendered fat until deeply browned on all sides, then remove and set aside.

3. Sauté the Aromatics 15m

   Toss the chopped onions and minced garlic into the remaining fat in the pot. Sauté until translucent and golden brown, scraping up the caramelized bits from the bottom of the pot.

4. Deglaze with Brandy 5m

   Pour the South African brandy into the pot to deglaze, stirring vigorously to lift the flavorful fond. Let the alcohol burn off for a minute, filling the air with a sweet, rich aroma.

5. Return Meat and Start the Slow Simmer 120m

   Layer the browned oxtail and crispy bacon back into the pot. Add the beef stock, Worcestershire sauce, bay leaves, rosemary, and half of the chopped dates. Cover with the lid, adjust the coals to a low, steady simmer, and let it cook undisturbed for 2 hours.

6. Layer the Sweet Potatoes and Remaining Dates 60m

   Carefully arrange the sliced orange sweet potatoes on top of the meat in a neat, flat layer, followed by the remaining dates. Do not stir! Cover and simmer for another 60 minutes until the oxtail is melt-in-your-mouth tender and the sweet potatoes are soft.

7. Rest and Serve 15m

   Remove the pot from the direct coals and let it rest with the lid on for 15 minutes. This allows the rich, glossy gravy to settle and the flavors to fully meld before serving with traditional geelrys (yellow rice) or warm potbrood.