Oxtail potjie is a traditional South African dish that showcases the country’s rich culinary heritage. It is a delicious, comforting, and flavourful meal that is best enjoyed with family and friends around a fire or at a festive gathering. Oxtail is the tail of a cow and is known for its rich and flavourful meat.  

In this video we are cooking our Oxtail Potjie for the wonderful staff here at Carmel Coastal Retreat, above Victoria Bay, just outside George in the spectacular Garden Route. This is a popular family holiday destination, and Christian Group Retreat, open to all. Nicky and I helped the team through the December holidays and ran the program for the guests. The small staff team did such a great job, and in appreciation of them, we cooked this meal.

Oxtail potjie is cooked slowly in a potjie pot (a cast-iron pot).  Beef and Oxtail should be cooked longer than a chicken potjie (at least 3 hours after browning the meat).  We cooked this one for over 3 hours after browning the meat, but it probably could have gone for another hour. I think the volume of meat I had required more time as I was using a bigger pot than usual. This was a size 4 pot and we fed about 20 people decent sized portions. It was delicious, especially with the Roosterkoek and rice to soak up the sauce.

I must try make Pap one of these days – there’s always more to learn!

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Enjoy!

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