Basic Oxtail Potjie with Red Wine & Baby Onions

Method:

Prepare hot coals for making a potjie, with a second fire for backup coals. You’ll be cooking for 5 hours, so be prepared to have enough wood on hand.

Season the oxtail portions all over with Braai & Grill Seasoning.

Using a potjie large enough for 6 - 8 people, heat the oil and fry the oxtail in batches until brown.

Remove the browned meat from the pot.

Add a little more oil, if needed. Then add the onion and rosemary, and fry until soft.

Add the garlic and stir for a minute, then add the wine and boil to reduce by half.

Mix the Stock Powder and water, and add to the pot, along with the Tomato Soup.

Stir, then add the browned meat back into the pot, submerg the meat under the sauce.

Cover with a lid and bring to a simmer.

Cook over low heat for 3 hours. Check and adjust the liquid (water) and temperature now and then to prevent burning.

Add the baby onions and potatoes, and cook until the potatoes are done and the oxtail almost falls from the bone.

Skim off the fat before serving.

Serve warm with pap, rice or steamed bread.