Oxtail pieces braised low and slow in a three-legged cast-iron pot with vegetables, potatoes, and rich gravy over an open fire.
Instructions
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1
Heat oil in the potjie over coals. Brown oxtail pieces on all sides.
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2
Add onions and cook until softened.
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3
Add tomatoes, Worcestershire sauce, paprika, bay leaves, and stock.
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4
Layer carrots and potatoes on top. Season with salt and pepper.
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5
Cover with lid and cook over low coals for 2.5-3 hours. Do not stir — the layers create flavour. Serve from the pot.
Did You Know?
The cardinal rule of potjie cooking: never stir. The layered ingredients create distinct textures and letting them cook undisturbed is the secret.
The Story Behind Oxtail Potjie
Potjie cooking came to Botswana through cultural exchange with South Africa and has been enthusiastically adopted as a weekend and holiday tradition. The cast-iron pot and open fire method suits Botswana's outdoor lifestyle perfectly, and oxtail potjie is considered the pinnacle of the tradition.
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