Braised Oxtail Potjiekos

Warm, hearty, and irresistibly flavorful, Braised Oxtail Potjiekos is a traditional South African stew that brings comfort to your table. Perfectly slow-cooked in a cast-iron potjie pot, this dish combines tender, fall-off-the-bone oxtail with a medley of vegetables like carrots, potatoes, and celery, all simmered in a rich red wine and beef stock base. Infused with aromatic bay leaves, garlic, and fresh thyme, the stew develops deep, complex flavors as it cooks low and slow for hours. The addition of soy sauce adds a subtle umami boost, making every bite irresistible. Serve this culinary masterpiece over fluffy rice, creamy mashed potatoes, or alongside crusty bread to soak up the luscious gravy. Whether you’re hosting a gathering or indulging in a cozy family meal, this Braised Oxtail Potjiekos is a true celebration of South African comfort food.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 kg oxtail
• 60 g all-purpose flour
• 30 ml olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, sliced into thick rounds
• 4 medium potatoes, peeled and quartered
• 2 stalks celery, chopped
• 400 g tomatoes, diced
• 500 ml beef stock
• 250 ml red wine
• 30 ml soy sauce
• 2 bay leaf
• 5 sprigs fresh thyme
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 15 g parsley, chopped (for garnish)

Directions

Step 1

Dust the oxtail pieces with flour, coating them evenly. Shake off any excess.

Step 2

Heat the olive oil in a large potjie pot over medium heat.

Step 3

Sear the oxtail pieces in batches until golden brown on all sides. Remove and set aside.

Step 4

In the same pot, sauté the chopped onion until soft and translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for another minute, stirring constantly.

Step 6

Return the oxtail to the pot, followed by the carrots, potatoes, celery, and diced tomatoes.

Step 7

Pour in the beef stock and red wine, ensuring the liquid nearly covers the ingredients.

Step 8

Stir in the soy sauce, bay leaves, and thyme sprigs. Season with salt and freshly ground black pepper.

Step 9

Reduce the heat to low, cover the potjie pot with its lid, and allow the dish to simmer slowly for 2.5-3 hours. Stir occasionally and ensure the liquid level is maintained.

Step 10

Once the oxtail is tender and the meat easily falls off the bone, remove the bay leaves and thyme sprigs.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve hot with rice, mashed potatoes, or crusty bread to soak up the rich gravy.

Nutrition Facts

Serving size	2497.9 grams (2497.9g)

Amount per serving	% Daily Value*
Calories	1581

Total Fat 32.20g	41%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 5626mg	245%
Total Carbohydrate 250.00g	91%
Dietary Fiber 26.50g	95%
Total Sugars 30.50g
Protein 34.60g	69%

Vitamin D 0IU	0%
Calcium 411mg	32%
Iron 14mg	79%
Potassium 6148mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.3%

Protein: 9.7%

Carbs: 70.0%