Recipes

South Africa Oxtail Potjie

Experience the hearty flavours of a traditional South African oxtail potjie, elevated with All Gold tomato paste for richness, All Gold Master Chef Pap Relish for added depth, and KOO Baked beans for a satisfying twist. This recipe combines convenience with authenticity, ensuring a delicious meal that's sure to impress!

Ingredients

Yield: 8 portions

525 g Oxtail, trimmed / Replace meat with hard tofu for Vegetarian & reduce the cooking time
15 ml Vegetable oil
150 g Onions, chopped
15 g Garlic, minced
200 g Carrots, chopped
50 g Celery stalks, chopped
1000 ml All Gold Master Chef Spicy Pap Relish
30 ml All Gold Tomato paste
500 ml Hot water (mixed with stock cube to make beef broth)
1 cube Benny Beef stock cube
200 ml Red wine
2 Bay leaves
5 ml Thyme, dried
2 cans All Gold baked beans in tomato sauce(400g each)
Fresh parsley, chopped, for garnish
Salt and pepper to taste

Method

Heat the vegetable oil in a large potjie pot or Dutch oven over medium-high heat. Add the oxtail pieces in batches and brown them on all sides. Remove the browned oxtail and set aside.
In the same pot, add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
Add the chopped carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
Return the browned oxtail to the pot. Add the All Gold Master Chef Spicy pap Relish, All Gold tomato paste, Benny beef broth, red wine, bay leaves, dried thyme, salt, and pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 3-4 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and add more broth or water if needed to prevent it from drying out.
Once the oxtail is cooked, stir in the baked beans with their tomato sauce. Allow the potjie to simmer for an additional 10-15 minutes to heat through and meld the flavours.
Taste and adjust the seasoning with salt and pepper if necessary.
Serve the South African oxtail potjie hot, garnished with chopped fresh parsley. Enjoy with rice, pap, or Dombolo to soak up the delicious sauce.