Slow-Cooked Oxtail Potjie

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.