Braised Oxtail Potjiekos
Warm, hearty, and irresistibly flavorful, Braised Oxtail Potjiekos is a traditional South African stew that brings comfort to your table. Perfectly slow-cooked in a cast-iron potjie pot, this dish combines tender, fall-off-the-bone oxtail with a medley of vegetables like carrots, potatoes, and celery, all simmered in a rich red wine and beef stock base. Infused with aromatic bay leaves, garlic, and fresh thyme, the stew develops deep, complex flavors as it cooks low and slow for hours. The addition of soy sauce adds a subtle umami boost, making every bite irresistible. Serve this culinary masterpiece over fluffy rice, creamy mashed potatoes, or alongside crusty bread to soak up the luscious gravy. Whether you’re hosting a gathering or indulging in a cozy family meal, this Braised Oxtail Potjiekos is a true celebration of South African comfort food.
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Recipe Information
Ingredients
- 1.5 kg oxtail
- 60 g all-purpose flour
- 30 ml olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced into thick rounds
- 4 medium potatoes, peeled and quartered
- 2 stalks celery, chopped
- 400 g tomatoes, diced
- 500 ml beef stock
- 250 ml red wine
- 30 ml soy sauce
- 2 bay leaf
- 5 sprigs fresh thyme
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 15 g parsley, chopped (for garnish)
Instructions
Dust the oxtail pieces with flour, coating them evenly. Shake off any excess.
Heat the olive oil in a large potjie pot over medium heat.
Sear the oxtail pieces in batches until golden brown on all sides. Remove and set aside.
In the same pot, sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute, stirring constantly.
Return the oxtail to the pot, followed by the carrots, potatoes, celery, and diced tomatoes.
Pour in the beef stock and red wine, ensuring the liquid nearly covers the ingredients.
Stir in the soy sauce, bay leaves, and thyme sprigs. Season with salt and freshly ground black pepper.
Reduce the heat to low, cover the potjie pot with its lid, and allow the dish to simmer slowly for 2.5-3 hours. Stir occasionally and ensure the liquid level is maintained.
Once the oxtail is tender and the meat easily falls off the bone, remove the bay leaves and thyme sprigs.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving.
Serve hot with rice, mashed potatoes, or crusty bread to soak up the rich gravy.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1585 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
