Oxtail and red wine potjie

Delicious oxtail and red wine potjie, perfect with samp
oxtail and red wine potjie

There is nothing quite like a hearty oxtail and red win potjie, full of flavour after being slow cooked.


  • 500gfresh oxtails
  • 1/4 cup flour, seasoned with salt, pepper and aromat
  • 1 litre beef stock
  • 120g tomato paste
  • 4 large leeks, chopped coarsely
  • 3 large onions, chopped coarsely
  • 6 large carrots diced
  • 20 button mushrooms sliced in half
  • 250ml red wine
  • 2 tablespoons olive oil
  • 2 tablespoons crushed garlic


  • Put seasoned flour in a resealable plastic bag, then add the Oxtail and shake to coat with flour.
  • Heat the olive oil in the potjie and fry the oxtail pieces until browned on outside.
  • Once the oxtail is browned, removed it from the potjie and set aside.
  • Add the 4 finely diced carrots to the pot together with the chopped onions and the leeks, and sautée until softened.
  • Return the oxtail to the pot and add the garlic, tomato paste, beef stock and red wine.
  • Bring slowly to the boil then cover with with a lid and allow to cook for 4 – 6 hours.
  • Check it every now and then and give a slight mix if you feel its required
  • One hour before serving, add the remaining carrots and the sliced mushrooms and continue cooking slowly
  • If you want to thicken the sauce make about a 1/2 to 1 tablespoon of corn flour mixed in 3/4 cup of water (mix well) then add to the potjie sauce and stir now and then to thicken.

Serve hot with rice , mielie pap or samp.

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