OXTAIL POTJIE – TRADITIONAL SOUTH AFRICAN POTJIE KOS

OXTAIL POTJIE 

Slow-cooked to perfection, oxtail potjie is a South African classic where tender oxtail pieces are simmered in a rich, flavorful sauce. This hearty dish is perfect for gatherings, offering comfort and depth of flavor with every bite.

INGREDIENTS

• 1.5 kg (3.3 lbs) oxtail pieces
• 2 large onions, finely chopped
• 3 medium carrots, sliced
• 3 medium potatoes, peeled and cubed
• 2 medium tomatoes, chopped (or 400 g / 14 oz canned tomatoes)
• 250 ml (1 cup) red wine
• 500 ml (2 cups) beef stock
• 30 ml (2 tbsp) vegetable oil
• 15 ml (1 tbsp) garlic paste
• 15 ml (1 tbsp) tomato paste
• 10 g (2 tsp) ground cumin
• 10 g (2 tsp) ground coriander
• 10 g (2 tsp) paprika
• 2–3 fresh green chilies (optional)
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley for garnish

STEP-BY-STEP COOKING INSTRUCTIONS

1. Heat oil in a heavy potjie pot over medium heat.
2. Brown oxtail pieces in batches until golden. Remove and set aside.
3. Add onions and garlic paste, sauté until softened.
4. Stir in cumin, coriander, and paprika, cooking for 1 minute to release flavors.
5. Add tomatoes and tomato paste, cooking until softened and the oil separates.
6. Return oxtail to the pot, add red wine, and simmer for 5 minutes to reduce.
7. Add beef stock, bay leaves . Stir well.
8. Cover potjie with lid and simmer gently for 3–4 hours, stirring occasionally, until oxtail is tender and sauce is rich.
9. Add carrots and potatoes when meat is starting to become tender, this must be done approximately 30 min before dish is complete.
10. Adjust seasoning with salt and pepper.
11. Garnish with fresh parsley and serve hot with rice, pap, or dumplings.

HELPFUL COOKING TIPS

• Brown oxtail well before simmering to enhance flavor.
• Cook on low heat for several hours—patience is key to tender meat.
• Avoid lifting the lid too often; potjie relies on slow, steady cooking.
• If vegetables are added too early, they will soften before the meat is fully cooked and may turn mushy while waiting for the meat to become tender.
• For extra richness, add a splash of Worcestershire sauce or soy sauce.
• Serve with crusty bread or dumplings to soak up the sauce.

PREP TIME

• 30 minutes

COOKING TIME

• 3–4 hours

TOTAL TIME

• 3 hours 30 minutes – 4 hours 30 minutes

NUTRITIONAL INFORMATION (PER SERVING)

• Calories: ~420 kcal
• Carbohydrates: ~25 g
• Protein: ~28 g
• Fat: ~22 g
• Fiber: ~4 g

DIETARY TAGS

• High-protein
• Nut-free

ALLERGEN INFORMATION

• Contains no major allergens (free from gluten, dairy, nuts, and shellfish).
• Check stock and spice blends for hidden additives.