Mouthwatering Oxtail Stew (serves 4–6)

Ingredients

• 1.8–2.2 kg oxtail, well-trimmed

• 2 tsp kosher/flake salt + black pepper

• 2–3 Tbsp flour (optional, for dusting)

• 2–3 Tbsp oil (canola/avocado)

• 2 onions, chopped

• 2 carrots, thick rounds

• 2 celery sticks, chopped

• 6 garlic cloves, sliced

• 2 Tbsp tomato paste

• 1 cup (250 ml) dry red wine

• 2½ cups (600 ml) beef stock (hot)

• 1 tin (400 g) chopped tomatoes

• 2 tsp Worcestershire sauce

• 1 tsp soy sauce or 2 anchovy fillets (umami booster, optional)

• 1–2 sprigs rosemary, 4–5 sprigs thyme, 2 bay leaves

• Optional extras: 1 star anise (deepens beefiness), 200 g mushrooms, whole baby onions

Gremolata (to finish)

• Zest of 1 lemon, finely grated

• 1 small garlic clove, microplaned

• 2 Tbsp chopped parsley

Method (Dutch oven / oven braise)

1. Season & brown: Pat oxtail dry; season well. Lightly dust with flour if using. Brown in hot oil in batches until deeply caramelised (this is where flavour happens). Set aside.

2. Aromatics: In the same pot, sauté onions, carrot, celery 5–7 min. Add garlic; cook 1 min. Stir in tomato paste; cook 1 min.

3. Deglaze: Pour in wine; bubble 2–3 min, scraping brown bits.

4. Build the braise: Add stock, tomatoes, Worcestershire, soy/anchovy (if using), herbs, and star anise (optional). Return oxtail and any juices. Liquid should just cover.

5. Cook low & slow: Lid on, 150 °C oven for 3–3½ hours (turn pieces halfway) until meat is tender and nearly falling off the bone.

6. Finish the sauce: Remove oxtail. Skim fat (or chill and lift set fat—best flavour next day). Reduce sauce on the stove 10–15 min to glossy. Add mushrooms/baby onions for the last 10 min if you like. Return oxtail to warm through.

7. Brighten: Mix gremolata; stir half into the pot and sprinkle the rest on top to serve. Taste; adjust salt/pepper.

Pressure cooker (Instant Pot)

• After step 4, cook High Pressure 45–55 min, Natural Release 15 min. Proceed with step 6 to reduce sauce on Sauté.

Slow cooker

• After step 3, transfer to slow cooker with remaining ingredients. Cook 8–10 hrs on Low. Finish on the stove to reduce/thicken.

Potjie Pot (Open-Fire) 

• Pot: No. 3 (or similar) cast-iron potjie with tight lid.

• Fire: Burn wood/charcoal to a steady bed of medium coals. You want a gentle “blip-blip” simmer, not a boil.

Coal guide (starting point):
No. 3 pot—2–3 coals under the pot + 8–10 coals around the outer edge. Replace 1–2 coals every 20–30 min to keep heat steady.

Steps

1. Brown the oxtail: Set potjie over direct coals. Add oil; brown oxtail in batches until well caramelised. Season as you go. Remove to a bowl.

2. Aromatics: In the fat, sauté onions, carrots, celery 5–7 min. Add garlic 1 min. Stir in tomato paste 1 min.

3. Deglaze: Splash in the red wine; bubble 2–3 min, scraping the tasty brown bits.

4. Build the braise: Add stock, tomatoes, Worcestershire, soy/anchovy (optional), herbs, and star anise (optional). Return oxtail and any juices. Liquid should just cover.

5. Low & slow: Move pot to a gentler heat zone (fewer coals underneath, most around the sides). Lid on. Simmer 3½–5 hours until the meat is wobblingly tender and nearly off the bone.

   • Check every 30–45 min: If the bottom catches, slide the pot a touch or refresh coals; add a splash of stock/water if needed.

   • Veg add-ins: Mushrooms/baby onions go in for the last 45–60 min. Potatoes or butternut: add for the last 60–75 min so they don’t mush.

6. (Optional) Classic no-stir potjie style: After step 4, layer firm veg on top of the meat, don’t stir, and cook as above. You’ll ladle from the top at serving. (Flavour is slightly less integrated; both styles are great.)

7. Finish: Lift out oxtail. Skim fat if needed. Boil the sauce uncovered over a slightly hotter coal bed 10–15 min to reduce to glossy. Return oxtail to warm through.

8. Brighten & serve: Stir in half the gremolata, scatter the rest on top. Taste for salt/pepper. Serve with pap, samp & beans, or roosterkoek.

Potjie Tips

• Heat control is everything: Aim for a quiet simmer—if you see vigorous bubbling, pull coals away.

• Lid stays on: Every peek costs you heat and time.

• Make-ahead win: Like all oxtail, it’s even better the next day; reheat gently over coals.

Serve with

Creamy mash, pap, polenta, or samp & beans; buttered green beans or a peppery rocket salad. A spoon of Mrs Ball’s at the table is a lovely local touch.

Tips & tweaks

• Thicker sauce: Reduce uncovered, or whisk 1 tsp cornflour into 1 Tbsp cold water and stir in at a simmer.

• Deeper glaze: Add 1 tsp balsamic or a square of dark chocolate at the end.

• Make-ahead magic: Even better the next day—chill, de-fat, reheat gently.

• Peppery variation: Add 1 tsp cracked black pepper with the herbs and finish with a splash of cream.