Here’s a rich, slow-cooked Oxtail & Red Wine Potjie recipe — deeply flavourful, tender, and perfect for a relaxed weekend around the fire 🇿🇦🔥

🍲 Oxtail & Red Wine Potjie

🛒 Ingredients (Serves 6)

• 2–2.5 kg oxtail pieces
• 3 tbsp flour (for dusting)
• 3 tbsp cooking oil
• 2 large onions, sliced
• 3 carrots, thickly sliced
• 2 stalks celery, chopped
• 3 cloves garlic, crushed
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 2 bay leaves
• 2 tsp dried thyme
• 1 tsp smoked paprika
• 3–4 baby potatoes (optional)
• 250 g mushrooms (whole or halved)
• Salt & black pepper to taste
• Fresh parsley (for garnish)

👉 A good dry red like a Cabernet Sauvignon or Shiraz works beautifully.

🔥 Method (Traditional Potjie Style)

1️⃣ Prepare the Fire

• Use medium coals — steady heat is key.
• The potjie should simmer gently, not boil aggressively.

2️⃣ Brown the Oxtail

• Pat oxtail dry and lightly dust with flour.
• Heat oil in the potjie.
• Brown the oxtail in batches until deeply golden.
• Remove and set aside.

This step builds flavour — don’t rush it.

3️⃣ Build the Base

• In the same pot, sauté onions until soft and golden.
• Add garlic, carrots, and celery.
• Stir in tomato paste and cook 1–2 minutes.

4️⃣ Deglaze with Red Wine

• Pour in red wine and scrape up all the browned bits.
• Let it simmer for 5 minutes.

5️⃣ Slow Cook

• Return oxtail to the pot.
• Add stock, bay leaves, thyme, paprika, salt, and pepper.
• Liquid should just cover the meat.
• Cover with lid.

Simmer gently for 3–4 hours.

⚠️ Traditional potjie rule: Once layered and cooking, don’t stir too much — just check occasionally.

6️⃣ Add Final Veg

In the last hour:

• Add mushrooms and potatoes on top.
• Replace lid and continue cooking.

Oxtail is ready when the meat is fall-off-the-bone tender.

🍽️ Serve With

• Creamy samp
• Pap
• Crusty bread
• Mashed potatoes

🔥 Pro Tips

• The longer and slower, the better.
• Cook it a day ahead — flavour improves overnight.
• If sauce needs thickening, simmer uncovered at the end.