Oxtail Potjie

Potjie No: 4
Serves: 6 – 8
Cooking Time: 4 hours
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500g Oxtails cut into 2 inch thick pieces
10 slices Bacon cut into 1 inch 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, 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 them 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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  1. dan

    24 December 2015 at 17:38

    I added biltong after 3 hours… was out of this world

  2. denver

    17 June 2014 at 12:44

    Hi, I also dont use alcohol. Any replacements or suggestions?

  3. Immanuel Kabuhung

    6 June 2014 at 14:51


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    You have a very fantastics recipes and it deserves to be included on the Top Food Blog list!
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  4. Kiasha

    6 May 2014 at 09:50


    I don’t cook with alchohol, any substitutes?

  5. Derrin

    3 February 2014 at 09:50

    You can add rosemary and cloves gives it an extra twist to the flavour

  6. Judy

    9 December 2013 at 16:12


    Whats the name of the red wine and sherry used in this recipe ? im not to crued up on alcohol – sorry 🙂

  7. Adele Walker

    25 August 2013 at 22:47

    I will be making my first potjie on monday… i am soo excited!!! can not wait – i have been talking about this on all my facebook groups today…. we love talking about potjies…

  8. Andre

    7 August 2013 at 10:03

    If you guys want an extra booste of awesome taste to this pot, scrap the tomato paste and rather add 3x table spoons of peanut butter and 4 table spoons of Dijon mustard, WHAT A WINNER it comes out tasting then!! 🙂

  9. Stephen

    30 March 2013 at 11:47

    Yes Cathy, you can.. Actually it’s easier to regulate temperature with gas. 🙂

  10. cathy

    17 March 2013 at 08:51

    Can you cook a potjie over a gas ring?

  11. Jeffrey Baker

    23 May 2012 at 19:04

    Does any one know of any potjie competitions the week of oct 22 in either the karoo or cape town??!!

  12. Ufikile

    5 May 2012 at 19:48

    Wow, what a taste! I don’t normally cook. This was the first time that I cooked a potjie for my family. The taste from this recipe and the enhancement by Julius (#2) was amazing. My family enjoyed the food and the fact that I made the effort. Thanks for making so easy.

  13. Jak da Ladd

    10 April 2012 at 12:21

    Ours took a lot longer than 4 hrs and led to many fights about the opening up of the lid all the time…..

  14. Mary in Oz

    8 March 2012 at 02:45

    Tried this recipe in a pressure cooker as a mid week family meal to save on time – using recommendations of Julius’ additions as per Response #2 absolutely delicious. Thanks – a well fed family and happy mum

  15. Richard de Goede

    16 December 2011 at 21:44

    Great recipe. I won a small church potjie competition using it. Very tasty.

  16. Richard de Goede

    16 December 2011 at 21:40

    Used the recipe for the first time in a casual church potjie competition and WON! Not reall surprising because it is so tasty. Thanks for the recipe.

  17. Marius

    7 March 2011 at 03:02

    Anybody knows of potjiekos competitions during March in Cape Town?

  18. Marius

    7 March 2011 at 03:00

    Cooking time should be the same. Use larger pot for bigger quantities. Check heat though – pot must simmer.

  19. Lorna

    9 February 2011 at 15:16

    Hi there, can anyone tell me how long to cook the oxtail potjie if I am doubling up the quantities?

  20. Julius

    10 January 2011 at 13:58

    Divine, the best Potjie I ever tasted. Changed the receipt slightly added two storks of thyme instead of a bouquet garni. Added barbeque spice two teaspoons. Added the 1 liter of beef stock after the red wine and sherry the instruction not listed in the recipe cooked for one hour. Then added about 16 baby potatoes and green beans in hour two.

  21. Vinod

    28 November 2010 at 21:57

    thanks useful

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