Oxtail Potjie is a slow-cooked rustic stew that is a common South African dish, meant to be shared with friends and family. The Potjie (Potjiekos in Africaans) recipe used for the event is often less important than socializing with guests for hours while the stew slowly simmers on the fire. 

That said, the ingredients we use for this Oxtail Stew are pretty good and we think you’ll enjoy the result.

In South Africa, outdoor barbecues are known as braais. Food is cooked more typically cooked over a grill heated with wood or coals.  Often the host will supply the flame and chef duty for the grill, while the guests bring meat to be placed on the fire, such as spicy sausage (Boerewors), chicken, beef, or lamb. Guests also bring assorted appetizers, side dishes, bread and desserts.

During all of the grilling, eating, and sipping cocktails or a tall beer, the Potjie stew is simmering away on a corner of the grill. 

After several hours of cooking, the fragrant stew is finally served to guests with rice or bread to soak up the broth. It’s a nice way to end a memorable evening with friends.

What is a Potjie Pot?

The Potjie pot (pronounced “poi-key”), has a rich history rooted in South African culture, blending culinary practices and traditions from Indigenous African, Dutch, and other immigrant communities.

The name “Potjie” literally means “small pot” in Afrikaans, although the size of a Potjie pot can vary from one designed for a single serving to up to 25.

The most typical Potjie is a heavy cast iron pot featuring a round shape with three legs. The legs allow the post to be placed directly over a wood fire or hot coals. Potjie pots are also fitted with a heavy lid that helps retain moisture and flavors. 

Potjie pots can also have a rounded shape but no legs, or can be a large flat-bottomed cast-iron pots, such as the one we used for our recipe.

History of the Potjie

The Potjie as we know it today became prominent during the arrival of the Dutch settlers to South Africa in the mid-17th century. The Dutch East India Company brought cast-iron pots, influenced by similar cookware used in Europe, such as Dutch ovens. These pots were durable, portable, and ideal for slow cooking over open fires.

During the 19th century, Afrikaner pioneers known as the Voortrekkers adopted the Potjie as a practical cooking tool while traveling across South Africa. The pot’s design, three legs for stability and a rounded bottom for even heat distribution, made it perfect for outdoor cooking in varied terrains.

What type of Potjie to use for this recipe?

We decided to use a flat-bottomed Potjie to make this recipe, because it’s easier to manage on the gas grill. If we were cooking on the coal barbecue, we would have opted for the more typical 3 legged version. But either style is fine!

Can this Oxtail Potjie be made using a Dutch oven or slow cooker?

The simple answer is yes! Brown the meat, onions, and garlic on a stovetop before transferring the recipe to an oven or slow cooker. Follow the same cooking instructions, making sure that you are using a low setting for a long slow cook. The meal will be ready when the vegetables are the desired firmness and the meat is falling off the bone.

The other important part of cooking this recipe is to stir only very occasionally when adding new ingredients. South African chefs believe this technique results in a more flavorful dish because each layer you add has a unique component that will stand out more in the dish. 

If you enjoy African Cuisine, you may also want to try this classic Cape Malay Lamb Curry recipe.

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Here are some additional soup and stew recipes you might enjoy:

New England Style Seafood Chowder

Hot Pot (Shabu-Shabu) Soup

Beef Borscht – Beetroot and Cabbage Soup

Tom Yum Soup with Shrimp

Tom Kha Gai Soup

Sausage Kale Potato Soup – Caldo Verde

Red Lentil Soup with Yogurt and Garlic

Traditional Hungarian Goulash Soup

Yield: 8 servings

Oxtail Potjie - South African Oxtail Stew

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South African Oxtail Stew Recipe - A traditional slow-cooked stew with tender oxtail, fresh vegetables, and aromatic spices, simmered to perfection in a cast-iron pot.

Prep Time 15 minutes

Cook Time 4 hours 30 minutes

Total Time 4 hours 45 minutes

Ingredients

• 2.5 lbs (1.2 Kg) Oxtail, cut into pieces
• 2 Onions, roughly chopped
• 3 Cloves Garlic, Peeled and thinly sliced
• 1 Ear Corn, but into 1" (2.5 cm) rounds
• 2 Cups (400 g) Fresh Whole Mushrooms
• 3 Medium Carrots, Cut into 1" Chunks
• 10 Baby Potatoes, halved
• 1 Large Tomato, Roughly Chopped
• 2 Stalks of celery, diced
• 2 Sprigs Rosemary
• 2 Sprigs Thyme
• 2 Bay Leaves
• 3 Tbs (45 ml) Olive Oil
• 1/2 Cup (60 g) All-Purpose Flour
• 1 1/2 Cups (375 ml) Beer
• 1 1/2 Cups (375 ml) Red Wine
• 2 Cup (500 ml) Beef Stock
• 2 Tbsp (30 ml) Worcestershire Sauce
• 1 Cup (236 ml) Tomato Sauce

Instructions

1. Coat the oxtail with flour. Add to the potjie with olive oil over medium-high heat. Brown in batches so that the meat does not crowd the pot. Remove and set aside.
2. Add the onions and garlic and cook until browned.
3. Return the oxtail and add the beer and red wine. Bring to a boil.
4. Reduce heat to a simmer, and add bay leaves, rosemary, thyme, Worcestershire sauce, tomatoes, and tomato sauce. Add enough beef stock to make sure that the ingredients are completely covered in liquid. 
5. At this point in the cooking, it's traditional to stop stirring the contents of the pot. All new items added will form their own layer on top of each other.
6. Cook for 2 hours over low heat. 
7. Add the potatoes, carrots, and celery. Continue to cook for 1 hour, adding more stock if necessary to cover the ingredients in liquid.
8. Add the corn and continue to simmer for 45 minutes. Add more beef stock as necessary to make sure all of the ingredients are submerged in liquid.
9. Add the fresh whole mushrooms and continue to simmer for 20 minutes.
10. Serve with white rice or crusty bread, Peri Peri hot sauce and chutney.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 616Total Fat 38gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gSodium 51mgCarbohydrates 51gFiber 7gSugar 11gProtein 19g

The nutritional values are estimates only.