• In a large mixing bowl, season the oxtail with salt and Hinds Black pepper. Let the oxtail sit while you prepare the rest of the ingredients (seasoning with salt early helps the meat absorb it well and taste even better).
• Heat oil in a potjie pot to a high temperature. You can do this over open flames or using a gas bottle fitted with a potjie attachment.
• Coat the oxtail in flour then fry until golden brown on all sides. Add the onions, garlic and bay leaves, fry for 5 minutes. Add the remaining Hinds Black Pepper and stir in the Rhodes Quality Tomato Paste, cook for another 5 minutes then add the beef stock. Simmer on a medium heat for 1.5 hours until the oxtail is soft.
• Add the carrots, mushrooms and baby potatoes, simmer for 20 minutes until the potatoes are cooked. Remove the oxtail from the heat and serve.

Chef's Tip

• Serve with steamed bread or savoury rice and a fresh green salad. Oxtail takes time, making it a great recipe to cook on the weekend. If you don’t have a potjie pot, you can cook this dish in a large pot on the stove.