Name: Potjiekos Lamb Oxtail Classic
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: South African
Ingredients: 1.5 kg (3 lb) lamb oxtail pieces, trimmed; 30 ml (2 tbsp) olive oil; 2 large onions, sliced; 4 cloves garlic, crushed; 5 ml (1 tsp) salt; Freshly ground black pepper, to taste; 250 ml (1 cup) dry red wine; 500 ml (2 cups) beef stock; 2 ripe tomatoes, chopped; 30 ml (2 tbsp) tomato paste; 3 bay leaves; 4 sprigs fresh thyme; 3 carrots, peeled and cut into chunks; 4 medium potatoes, peeled and quartered; 200 g (7 oz) button mushrooms, halved; 200 g (7 oz) green beans, trimmed; 2 baby marrows (zucchini), sliced

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Potjiekos is a traditional South African stew slow-cooked in a cast-iron three-legged pot over coals, layered rather than stirred so each ingredient keeps its character. This lamb oxtail version builds deep flavor with red wine, root vegetables, and woody herbs for a rustic, fall-off-the-bone feast. It is the ultimate outdoor gathering dish, served with pap or crusty bread.

Prep Time25 mins

Cook Time180 mins

Total Time205 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
28 gFat
11 gSaturated Fat
18 gCarbs
4 gFiber
5 gSugar
35 gProtein
380 mgSodium
850 mgPotassium
70 mgCalcium
5 mgIron
18 mgVitamin C
180 mcgVitamin A

Ingredients

For the oxtail and base

1.5 kg (3 lb) lamb oxtail pieces, trimmed
30 ml (2 tbsp) olive oil
2 large onions, sliced
4 cloves garlic, crushed
5 ml (1 tsp) salt
Freshly ground black pepper, to taste

For the braising liquid

250 ml (1 cup) dry red wine
500 ml (2 cups) beef stock
2 ripe tomatoes, chopped
30 ml (2 tbsp) tomato paste
3 bay leaves
4 sprigs fresh thyme

For the layered vegetables

3 carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
200 g (7 oz) button mushrooms, halved
200 g (7 oz) green beans, trimmed
2 baby marrows (zucchini), sliced

Directions

Season the oxtail pieces with salt and pepper. Heat the olive oil in a medium potjie over medium coals and brown the oxtail in batches until deep golden on all sides, about 8 minutes total; remove and set aside.
Add the onions to the potjie and cook gently for 6 minutes until softened, then stir in the garlic for 30 seconds. Pour in the red wine, scraping up any browned bits, and simmer for 3 minutes to reduce slightly.
Return the oxtail to the pot with the stock, tomatoes, tomato paste, bay leaves, and thyme. Cover with the lid and place 8 to 10 medium-hot coals underneath and 4 on the lid; cook for 90 minutes without stirring.
After 90 minutes, place the carrots and potatoes on top of the oxtail, re-cover, and continue cooking for 45 minutes so they steam in the flavorful steam without breaking up.
Add the mushrooms, green beans, and baby marrows on top in a final layer, cover, and cook for a further 25 to 30 minutes until the vegetables are tender and the oxtail pulls cleanly from the bone.
Carefully lift the meat and vegetables into a serving dish, ladle the rich sauce over, and serve hot with mieliepap, samp, or crusty country bread.

Cook’s Notes

Traditional potjiekos is never stirred once the lid goes on; layering keeps vegetables intact and lets steam circulate through the dish.
Manage your coals carefully: too hot and the bottom burns, too cool and the meat will not become tender; aim for a gentle, steady simmer.
Use a number 3 (medium) cast-iron potjie for this quantity so ingredients stack properly and heat distributes evenly.
Trim excess surface fat from the oxtail before browning to keep the final sauce rich but not greasy.
Leftovers taste even better the next day; reheat gently in a covered pot with a splash of stock.

DinnerSavoureux