Ingredients

Method

• 1 kg oxtail
• 3 T flour
• 4 T sunflower oil
• 2 onions, chopped
• 4 leeks, chopped
• 3 sticks celery, chopped
• 4 cloves garlic, chopped
• 6 carrots, chopped
• 1 green pepper, chopped
• 4 bay leaves
• 2 cups beef stock
• 2 cups water
• 4 T Worcester sauce
• 200 g mushrooms
• sea salt and freshly ground black pepper, to taste
• 2 x 410 g cans Woolworths samp and beans

Method

Ingredients

1. Dust the oxtail in flour. Heat the oil in a large potjie over medium coals and add all the vegetables except the mushrooms.

2. Fry until soft, then add the oxtail and cook until golden. Add the remaining ingredients and check the seasoning. Cover with a lid and cook for 3 hours.

3. Keep stoking the coals so that they maintain a constant heat and the contents of the potjie remain at a simmer. You might need to add some more water as it cooks. Serve with the samp and beans on the side, or heat it through in the oxtail before serving.

Cook's note: It’s important for the contents of the potjie to remain at a simmer rather than boiling for three hours. The coals also shouldn’t be too cool. Keep a fire going on one side of the braai to top up the coals if necessary.

Find more potjie recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa