The Ultimate Oxtail Potjiekos Troubleshooting Guide: How to Fix Tough Meat, Greasy Gravy, and Burnt Bottoms

If your oxtail is still tough after 3 hours, do not panic. Oxtail requires the slow breakdown of collagen into gelatin. If it is chewy, your fire is likely too hot, causing the meat fibers to seize, or you haven't cooked it long enough. Reduce your heat immediately by removing most of the active coals, leaving only a gentle ring of heat. Add 150ml of warm, acidic liquid (like red wine or a splash of vinegar in beef stock) to help break down the connective tissue, put the lid back on, and let it simmer undisturbed for another 45 to 60 minutes.

Oxtail is a naturally fatty cut, and sometimes the gravy can turn into a greasy pool. To fix this without losing flavour, use the 'bread trick'. Gently place slices of white bread directly on top of the floating oil layer for 10-15 seconds; they will act like sponges, soaking up the excess fat. Alternatively, if you have ice on hand, wrap a few cubes in a clean paper towel or place them in a metal ladle and skim the bottom of the ladle over the surface of the gravy. The cold metal will cause the fat to instantly congeal and stick to the ladle for easy removal.

If you smell burning, act immediately. DO NOT STIR THE POTJIE. Stirring will release the bitter, burnt carbon pieces from the bottom and ruin the entire batch. Gently lift the pot off the coals. Carefully ladle the unburnt top layers of meat and vegetables out of the scorched pot and transfer them into a clean, warm spare potjie. Leave the bottom 2-3 centimeters of food behind. Add a cup of warm beef stock to the new pot, adjust your coals to a very low heat, and continue cooking. No one will ever know it scorched.

A traditional potjie should never be watery, but you also shouldn't stir it to mix in thickeners. If your sauce is too thin, scoop out 1 cup of the liquid into a bowl. Whisk in 2 tablespoons of cornstarch or flour until smooth. Gently pour this slurry back into the pot, drizzling it around the edges so it filters down naturally. Alternatively, take two of your cooked potato or sweet potato pieces from the pot, mash them finely in a bowl with a little gravy, and stir them gently back into the liquid. Let it simmer for 15 minutes with the lid slightly ajar to allow excess steam to escape.

If you were too heavy-handed with the salt, peel a large raw potato, cut it into thick quarters, and push them down into the liquid. The potato acts as a natural sponge, absorbing salt as it cooks. Leave them in for 20 minutes, then discard them. If your oxtail potjie is too sweet from chutney or sweet wine, balance it by adding a splash of acidity, such as a tablespoon of fresh lemon juice, red wine vinegar, or even a tablespoon of unsweetened tomato paste dissolved in a little warm water.