Oxtail Potjie - Traditional South African

A potjie is a three legged pot used in South Africa. The chances are that you may not have one sitting around. Use a heavy bottomed pot to make this oxtail as savory as possible.

• 1/3 cup cooking oil
• 2 large oxtails, cut into joints
• 2 large onions, sliced into fairly thick rounds
• 6 bay leaves
• 4 cloves garlic, chopped
• 4 large carrots, scraped and cut into chunky wheels
• 6 cloves
• juice of one lemon
• Salt and freshly milled black pepper to taste
• a dash of Worcestershire sauce
• 6 potatoes, peeled and halved
• 1/3 cup brandy

METHOD

Heat oil in potjie, then brown meat quickly over high heat with onion. Add bay leaves, garlic, carrot, cloves, lemon juice, salt, pepper, and Worcestershire sauce. Add enough water barely to cover.

Let simmer over low heat for four hours, then add potatoes and brandy. Let simmer until potatoes are done and meat is fall-off-the-bone tender.

Serve with rice, crispy fresh bread and green salad.

Serves: 6

Contributor: Mathilda Williams

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