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Oxtail Potjie Recipe

Oxtail Potjie Recipe
Potjiekos or ‘pot food’ has been part of our South African culture for centuries. Bringing people together with smiles and chatter, the young and old, rich and poor, city and country folk sit under the sky and enjoy a piece of our heritage.

Here chef Johan van Schalkwyk shares his much-loved potjie recipe with us.

Oxtail Potjie

Potjiekos or 'pot food' has been part of our South African culture for centuries. Here chef Johan van Schalkwyk shares his much-loved potjie recipe with us. Recipes Oxtail Potjie Recipe European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 medium onions, chopped
  • 2 celery stalks, sliced
  • 3 carrots, peeled and sliced
  • 2 leeks, sliced and well washed to get rid of grit
  • 6 garlic cloves, peeled and chopped
  • 2 tins (410g) of whole peeled tomatoes
  • 2kg oxtail
  • 10g thyme, chopped
  • 10g parsley, chopped
  • 2 bay leaves
  • 50ml balsamic vinegar
  • 350ml Drostdy-Hof Pinotage
  • 150ml Allesverloren Port
  • zest of ½ an orange
  • 50g prunes, pitted
  • 1 tsp juniper berries, crushed
  • 2 cloves, crushed
  • olive oil
  • flour for dusting
  • salt
  • coarse black pepper


  1. Place a cast-iron potjie over coals and heat well. Season oxtail pieces with salt and pepper and dust with flour by rolling them in a bowl with about a cup of flour in it. Shake off the excess flour.
  2. Heat the oil in the potjie and seal in all the juices by browning the pieces of oxtail on all sides Do a couple at a time. Set aside.
  3. Fry all the vegetables in the olive oil until the onions are transparent. Do not brown. Add back the meat. Deglaze the potjie by adding the vinegar, wine and port. Allow some of the alcohol to burn off.
  4. Add the tomatoes and bring to the boil. Scrape some coals away from underneath the potjie and allow the contents to simmer. Add the herbs, prunes, zest, bay leaves and season with salt and pepper.
  5. Cover with the lid. Place two or three coals under the potjie and simmer for three to four hours. Do not stir the pot. Remove the lid every 30 minutes to check the liquid is at a gentle simmer.Add some coals if necessary. The dish is done when the meat comes away from the bone.

Enjoy with some creamy mashed potatoes and vegetables of your choice.

Wine suggestion Drostdy-Hof Pinotage.

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