South African Oxtail Potjiekos Recipe

The South African Oxtail Potjiekos recipe is a beloved South African dish with Dutch origins. Oxtail, a flavorful and gelatinous meat, is slow-cooked in a traditional cast-iron potjie over an open flame.

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5 from 1 vote

Prep Time: 50

Cook Time: 1 30

Total Time: 2 20

Course: Main Course

Cuisine: South African

Keyword: South African Oxtail Potjiekos Recipe

Servings: Pieces

Calories: 890 kcal

Equipment

Cast-iron potjie pot (traditional)
Large cooking pot (alternative)
Cooking utensils (e.g., wooden spoon)
Cutting board
knife
Plate or tray for meat preparation
Stove or open flame for cooking

Ingredients

2 whoe onions Cut into rings
4 tbsp cooking oil
1/8 Cup wheat Flour
1 tsp salt
1 tsp pepper
4 1/2 lbs beef Oxtail Cut into about 5 cm long pieces
1/2 cup vinegar White Wine
3/4 cup Sugar brown
5 carrots Cleaned and cut into large chunks
4 potatoes Cleaned and cut into quarters
1 pkt Oxtail soup powder

Instructions

Put some flour in a bag and season it with salt and pepper powder.
To ensure that the oxtail is evenly coated with the seasoned flour, place the pieces in the bag and shake vigorously.
3.Cook the floured oxtail in oil that has been warmed in a skillet.
To ensure even browning, turn the oxtail pieces while they cook. Throw all of this into a big saucepan and set it aside.
Fry the sliced onions in the same pan until they are golden.
Bring water to a boil in a saucepan, then add the oxtail.
When the oxtail has softened, about 2 hours, add the fried onions and continue simmering.
Put the sugar and vinegar into the pot. Add the soup powder and the sliced carrots and potatoes to the pan. Keep the vegetables in the oven for another 15 minutes.

Notes

Brown the oxtail meat for added flavor.

Use a lid on your potjie pot for even cooking.

Stir occasionally to prevent sticking.

Add vegetables and herbs for depth of flavor.

Adjust seasoning gradually to taste.

Simmer over low heat for tender meat.

Skim off excess fat during cooking.

Nutrition

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