Oxtail and Vegetable Potjie

Potjie No: 3
Serves: 6
Cooking Time: 4 hours
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500g oxtails cut into thick pieces
10 slices bacon cut in pieces
½ cup flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic


  • Dry oxtails with paper towel.
  • Put seasoned flour in a Ziplock bag, then add the oxtail and shake to coat with flour.
  • Heat butter and olive oil and sauté bacon pieces.
  • Remove bacon and brown oxtail in resulting fat, remove and drain.
  • Finely dice 4 of the carrots.
  • Coarsely chop the onions and the leeks.
  • Add the finely diced carrots, leeks, onions and sauté until softened.
  • Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, and sherry.
  • Bring slowly to a boil and cook slowly for 3 – 4 hours.
  • 1 hour before serving cut the remaining carrots into 1 inch pieces, add carrots and mushrooms and continue cooking slowly.
  • Just prior to serving, add cream and stir in.
  • If you want to thicken the sauce mix some cornstarch with the cream before adding.
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One Comment

  1. Quentin

    25 August 2012 at 11:08

    This recipe is exactly the same as the Oxtail and Bacon potjie

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