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!
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:
- Heat the olive oil in the pot on the fire and braze the oxtail pieces until brown.
- Sprinkle the oxtail soup, salt and pepper over the meat and stir in gently.
- Now add the onion and garlic – braze until the onion starts to turn brown.
- Now add the tomatoes, tomato paste, beer, sugar, vinegar, beef extract and bay leaves and stir thoroughly.
- 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.
- After 4 hours you can add the potatoes and let boil until meat and potatoes are soft.
- 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.