South African Potjie Oxtail By Golden Spices

Slow-cooked to perfection, this traditional South African potjie oxtail is rich, comforting, and full of depth. Seasoned with Golden Spices Fine Black Pepper, Origanum, Bay Leaves, Nutmeg, and Clove, it delivers bold flavour that develops beautifully over hours of gentle cooking. A true classic best enjoyed with rice, bread, and good company.

Ingredients

1 kg oxtail
2 large onions, roughly chopped
2 tomatoes, quartered (or 2 tablespoons tomato paste)
3 medium potatoes, peeled and quartered
2–3 medium carrots, cut into chunks
3 cloves garlic, roughly diced
350 ml beef stock
Coarse sea salt, to taste
1 teaspoon brown sugar
2 teaspoons Golden Spices Fine Black Pepper
1 tablespoon Golden Spices Origanum
2 Golden Spices Bay Leaves
1/4 teaspoon Golden Spices Nutmeg
1 Golden Spices Clove
Olive oil

Method

Heat a potjie pot over medium-high heat. Season the oxtail with brown sugar, salt, and Golden Spices Fine Black Pepper. Add olive oil and brown the meat in batches until deeply coloured. This builds the base flavour.
Remove the meat and set aside. Add onions, garlic, and Golden Spices Bay Leaves to the pot. Fry for about 5 minutes until fragrant.
Deglaze with beef stock, scraping up all the flavour from the bottom. Return the meat to the pot and add tomatoes, Golden Spices Origanum, Golden Spices Nutmeg, and the Golden Spices Clove. Cover with a lid.
Reduce heat to its lowest setting and simmer gently for 3 hours. You want slow bubbles and occasional steam.
After 2 hours, check the liquid and top up with water if needed.
After 3 hours, add potatoes and carrots. Add more water if necessary, stir gently, cover, and cook for another 3 hours on low heat.
Remove from heat and rest for 10 minutes. Skim off excess fat if desired.
Stir once more and serve with rice or fresh bread.