DifficultyBeginnerYields8 ServingsTotal Time2 hrs
Bay Leaf and Black Pepper Oxtail Potjie

Ingredients

 1,6 - 1,8kg oxtail
 Salt, to season
 2 Tbsp Hinds Black Pepper
 Canola oil, to fry
 45 g / ¼ cup cake flour
 2 onions, chopped
 1 head garlic, peeled
 6 bay leaves
 100 g Rhodes Quality Tomato Paste
 4 L / 16 cups Beef stock
 300g / 6 large carrots, peeled and chopped
 250 g / 1 punnet mushrooms, whole
 640 g baby potatoes

Method

1

1 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).

2

2 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.

3

3 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 - 2 hours until the oxtail is soft.

4

4 Add the carrots, mushrooms and baby potatoes, simmer for 15 - 20 minutes until the potatoes are cooked. Remove the oxtail from the heat and serve.

Chef's Tip
5

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.

Share this recipe

Ingredients

 1,6 - 1,8kg oxtail
 Salt, to season
 2 Tbsp Hinds Black Pepper
 Canola oil, to fry
 45 g / ¼ cup cake flour
 2 onions, chopped
 1 head garlic, peeled
 6 bay leaves
 100 g Rhodes Quality Tomato Paste
 4 L / 16 cups Beef stock
 300g / 6 large carrots, peeled and chopped
 250 g / 1 punnet mushrooms, whole
 640 g baby potatoes

Directions

1

1 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).

2

2 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.

3

3 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 - 2 hours until the oxtail is soft.

4

4 Add the carrots, mushrooms and baby potatoes, simmer for 15 - 20 minutes until the potatoes are cooked. Remove the oxtail from the heat and serve.

Chef's Tip
5

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.

Bay Leaf & Black Pepper Oxtail Potjie
Easy Recipe Banner

Find easy recipes to make your next meal delicious with Hinds Spices, the only strong one!

You have Successfully Subscribed!