KitchenCoZa

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S1 Ep1 / Oxtail Potjie

EPISODE 1: RECIPE

Oxtail Potjie

STEP 1 – The fire
  • Prepare your fire – Make sure its not too hot.
  • Have a small back up fire to transfer coals.
STEP 2 – Browning the meat
  • Place the potjie pot on the fire, and then add the oil. Dust the oxtail in flour and then add to the pot and brown the meat.
  • Remove the meat from the pot and set aside.
STEP 3 – The main event
  • Add the leeks, celery, and carrots and sauté.
  • Add the thyme, rosemary, garlic, stock cubes and stir into the vegetables while cooking.
  • Season the meat with salt and pepper, and place them back into the potjie pot.
  • Add your cloves, steak and chops seasoning, the red wine and 2 tins of tomatoes. Do not over stir this.
  • Allow this to simmer away for 2 hours
STEP 4 – Finishing touches
  • Open the lid and add the potatoes, mielies and a little water if needed. Return the lid and cook for a further hour or until the potatoes are cooked through.
  • By this stage the meat is tender and falling off the bone.
  • Serve with rice, pap or some crusty home baked bread
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Oxtail Potjie

INGREDIENTS

  • Wood or PnP briquettes
  • 75 ml PnP sunflower oil
  • 100g PnP flour
  • 4 kg oxtail, chopped into 4cm chunks (ask your butcher to do this)
  • PnP sea salt and freshly ground black pepper
  • 2 medium leeks
  • 2 stalks of celery
  • 4 medium carrots
  • a few sprigs of fresh thyme
  • a few sprigs of fresh rosemary
  • 2 tsp PnP crushed garlic
  • 3 PnP beef stock cubes
  • 4 cloves
  • 500 ml red wine
  • 1 tbsp Steak and chop seasoning
  • 2 x 400 g PnP tinned tomatoes
  • 3 potatoes – Peeled and cubed
  • 2 mielies, halved
Start cooking today - HAVE EVERYTHING DELIVERED TO YOUR DOOR
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SEASON TWO

SEASON ONE