Oxtail – Tomato and Beer Potjie

A potjie is always nice to experiment with. This is a Jan Braai inspired potjie with my own twist on it. Enjoy!

Oxtail - Tomato and Beer Potjie
Oxtail – Tomato and Beer Potjie

Ingredients:

2 kg Oxtail
2 tbs Olive oil
1 packet Oxtail Soup
2 tbs Salt
1 tsp Pepper
1 Onion
(diced)
2 Garlic cloves (diced)
1 kg Tomatoes (diced)
340ml Beer (one can)
1 packet Tomato Paste
125 ml of Sugar
125 ml Vinegar
250 ml of Beef Extract
3 Bay Leaves
3 Potatoes
(cut into quarters)
Rice or Samp

What To Do:

  1. Heat the olive oil in the pot on the fire and braze the oxtail pieces until brown.
  2. Sprinkle the oxtail soup, salt and pepper over the meat and stir in gently.
  3. Now add the onion and garlic – braze until the onion starts to turn brown.
  4. Now add the tomatoes, tomato paste, beer, sugar, vinegar, beef extract and bay leaves and stir thoroughly.
  5. Put on the lid of the pot and let it boil slowly for 4 hours. Check every 30 minutes to see if there is still enough moisture in the pot. The slower and longer it boils, the softer and delicious it will be.
  6. After 4 hours you can add the potatoes and let boil until meat and potatoes are soft.
  7. Serve with rice/samp and some vegetables.

For a larger pot or for those who like more meat you can add other beef to the pot. I added about 1 kg pre-brazed beef shin to the pot, 1.5 hours into the cooking process as oxtail takes longer than other beef to be nice, soft and fall off the bone.
I also replaced the diced tomatoes with 2 cans of tomatoes as I did not have fresh tomatoes at hand.
You can easily experiment with a potjie, so don’t be afraid to do so!
Let me know what your favourite potjie recipe is and what your secret ingredients are when making a potjie. My secret ingredient is beer when working with beef, as it softens the meat.

I would recommend some Du Toitskloof or Seven Springs Rosé or red wine to complement this rich dish.

2 Thoughts to “Oxtail – Tomato and Beer Potjie”

  1. This sounds utterly delicious!! I agree with you that beer both tenderise and bring out the beautiful beefy taste of the meat. I like using Guinness!

    Also I prefer a good Merlot or Pinotage any day! 😊

    1. Ryno Myburgh

      I also like using Guinness, and then drinking what is left in the can. 🙂

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