Oxtail Potjie with Red Wine and Baby Onions

Wobble in the middle, silk in the mouth. The only milk tart recipe you need.

25 min prep · 35 min cook · serves 8 · medium

Ingredients

• 1.8 kg oxtail
• Braai and Grill Seasoning
• 45 ml oil
• 2 medium onions, finely chopped
• 2 sprigs fresh rosemary, stalks removed, finely chopped
• 4 cloves garlic, finely sliced
• 250 ml dry red wine
• 15 ml 1 beef stock cube
• 750 ml hot water
• 500 g tomato passata or tomato-based cooking sauce
• 500 g pickling onions (baby onions), peeled and kept whole
• 700 g baby potatoes

Method

1. Season the oxtail portions all over with salt, pepper, smoked paprika and garlic powder.
2. Heat the oil in a large heavy-based pot or Dutch oven. Brown the oxtail in batches until well coloured on all sides. Remove and set aside.
3. Add a little more oil if needed. Fry the onions and rosemary until soft.
4. Add the garlic and stir for a minute, then pour in the red wine. Boil until reduced by half.
5. Dissolve the stock powder or cube in the hot water and add to the pot along with the tomato sauce. Stir to combine.
6. Return the oxtail to the pot, pressing it down so it is submerged in the sauce. Cover with a lid and bring to a gentle simmer.
7. Cook on very low heat for 3 hours, checking every now and then and adding a little water if needed to prevent catching.
8. Add the baby onions and baby potatoes. Continue cooking for a further 1.5 to 2 hours until the potatoes are tender and the oxtail is nearly falling off the bone.
9. Skim off excess fat before serving.
10. Serve with pap, rice or steamed bread.

Notes