Slow-Cooked Oxtail Potjie
Jul
Rich, fall-off-the-bone oxtail slow-cooked in a traditional cast iron pot, layered with soft onions, earthy mushrooms, and hearty vegetables — all brought together with a creamy, sweet and savoury sauce.
This stovetop version of the iconic South African potjie brings the comfort of braai flavours into your kitchen, making it perfect for when you want to take a break from cooking outside, but flavour still matters. Whether you’re new to potjiekos or a seasoned pro, this dish delivers bold taste, deep satisfaction, and that unmistakable homestyle soul in every bite.
Heat oil in your potjie on a stovetop. Add the sliced onions and sauté until soft. Add garlic and mushrooms, stir through, and cook for a few minutes until fragrant. Remove and set aside.
Add more oil if needed, then sear the oxtail until browned on all sides. Sprinkle over your braai spice and stir to coat the meat well.
Return the onion and mushroom mix to the pot. Pour in 1L beef stock. Place the lid on and simmer gently for 2.5–3 hours, keeping the heat low and steady.
Once the meat is tender, add carrots, beans, and potatoes to the pot. Replace the lid and cook for another 30–40 minutes until the vegetables are soft.
In a separate bowl, combine cream, brown onion soup powder, tomato relish, and chutney. Stir until smooth.
Pour the sauce mixture into the pot, stir gently, and simmer for the final 45-60 minutes, allowing it to thicken and soak into the meat.
Dish up your oxtail with buttery rice, pap, or fresh bread — and let that rich, sticky sauce steal the show.
Ingredients
Directions
Heat oil in your potjie on a stovetop. Add the sliced onions and sauté until soft. Add garlic and mushrooms, stir through, and cook for a few minutes until fragrant. Remove and set aside.
Add more oil if needed, then sear the oxtail until browned on all sides. Sprinkle over your braai spice and stir to coat the meat well.
Return the onion and mushroom mix to the pot. Pour in 1L beef stock. Place the lid on and simmer gently for 2.5–3 hours, keeping the heat low and steady.
Once the meat is tender, add carrots, beans, and potatoes to the pot. Replace the lid and cook for another 30–40 minutes until the vegetables are soft.
In a separate bowl, combine cream, brown onion soup powder, tomato relish, and chutney. Stir until smooth.
Pour the sauce mixture into the pot, stir gently, and simmer for the final 45-60 minutes, allowing it to thicken and soak into the meat.
Dish up your oxtail with buttery rice, pap, or fresh bread — and let that rich, sticky sauce steal the show.
