Try this oxtail potjiekos recipe, from Food Stuff, by Tony Jackman, R320, (Human & Rousseau), over the weekend and serve it with homemade bread


  • 2T butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 carrots, finely diced
  • 2 sticks celery, finely sliced
  • 1 heaped t cornflour
  • 1 cup dry red wine
  • 100–200 ml Old Brown Sherry
  • 1 cup cold water
  • 1t ground ginger
  • leaves of 4–5 oregano sprigs
  • 1T raspberry (or apple) jelly
  • 1–2 stout oxtails


  1. Heat the potjie over hot coals, but have plenty of coals on the go so that you can add more over the course of 4 hours.
  2. Melt the butter in the potjie, and add the chopped onion, crushed garlic, diced carrots and sliced celery.
  3. Allow to simmer, stirring now and then, until the vegetables have softened.
  4. Sprinkle over a little cornflour, stir to coat, and cook for a minute or two, stirring.
  5. Add the red wine, sherry, water, ginger, oregano and jelly, stir well, and return to a gentle simmer.
  6. Add the oxtail chunks, bring back to a simmer, and cook on a gentle heat for 4-6 hours.