Traditional South African Oxtail Potjie

Ingredients

• Oxtail (2kg, cut into pieces) (Butchery)
• Streaky Bacon (250g, chopped) (Butchery)
• Large Onions (3, chopped) (Produce)
• Garlic Cloves (6, minced) (Produce)
• Baby Potatoes (1kg, skins on) (Produce)
• Carrots (6, sliced) (Produce)
• Button Mushrooms (250g) (Produce)
• Green Beans (200g, trimmed) (Produce)
• Beef Stock (500ml) (Pantry & Aisle)
• Dry Red Wine (750ml, Cabernet Sauvignon) (Pantry & Aisle)
• Tomato Paste (50g) (Pantry & Aisle)
• Bay Leaves (3) (Pantry & Aisle)
• Olive Oil (Pantry & Aisle)
• Salt & Black Pepper (to taste) (Pantry & Aisle)
• Worcester Sauce (2 tbsp) (Pantry & Aisle)

Cooking Steps

1. Season Oxtail 15m

   Season the oxtail pieces generously with salt and black pepper. Prep your coals to medium-high heat.

2. Render Bacon 10m

   Heat olive oil in the size 3 potjie pot. Add bacon and fry until crispy. Remove bacon and set aside.

3. Sear the Oxtail 20m

   In the bacon fat, sear the oxtail pieces in batches until deeply browned on all sides. Remove oxtail and set aside.

4. Fry Aromatics 8m

   Add onions and garlic to the pot. Sauté until soft and golden. Stir in tomato paste and cook for 2 minutes.

5. Deglaze & Simmer 180m

   Return oxtail and bacon to the pot. Pour in the red wine and beef stock. Add bay leaves. Cover with lid and simmer slowly on low coals for 3 hours until oxtail is tender.

6. Layer Vegetables 45m

   DO NOT STIR. Layer baby potatoes first, then carrots, then green beans, and finally mushrooms. Season layers lightly. Cover and cook on low heat for 45 minutes until potatoes are soft.