I’m convinced oxtail is one of cooking’s best-kept secrets—seriously underrated and criminally overlooked. Sure, it looks a bit intimidating sitting there in the butcher case, all bone and cartilage, but that’s exactly what makes it magical. When you slow-braise this humble cut with red wine and aromatics in a proper potjie, something incredible happens. The collagen melts into silky richness, the meat becomes fork-tender, and your kitchen smells like pure comfort.
Why you’ll love this dish
When you want comfort food that actually delivers on its promise, this red wine oxtail potjie becomes your kitchen superhero.
I’m talking about tender, fall-off-the-bone meat swimming in rich, wine-infused gravy that’ll make you forget every mediocre stew you’ve ever suffered through.
The magic happens during those long, slow cooking hours when your kitchen fills with aromas that practically guarantee neighbors will start dropping by unexpectedly.
Plus, oxtail’s affordable price means you’re getting restaurant-quality results without the fancy bill.
One bite and you’ll understand why this South African classic has survived generations of picky eaters.
Ingredients
Getting your hands on the right ingredients makes all the difference between a potjie that’s just okay and one that’ll have people talking about it for weeks. Most of these items you can grab during your regular grocery run, though you might need to make a special trip to the butcher for quality oxtails – trust me, it’s worth the extra stop.
- 3 lbs oxtails, cut into sections
- 2 tablespoons all-purpose flour
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 1 garlic clove, crushed
- 2 bay leaves
- 2 teaspoons salt
- Fresh ground black pepper
- 1/2 teaspoon dried rosemary or 2 teaspoons fresh rosemary
- 1 cup dry red wine
- 1 cup meat stock
- 2 leeks, sliced
- 2 carrots, quartered
- 2 stalks celery, cut into chunks
Don’t cheap out on the wine here – if you wouldn’t drink it, don’t cook with it. The oxtails might look intimidating if you’ve never worked with them before, but they’re basically just beef that needs some patience and love.
Fresh rosemary beats dried every time if you can swing it, and when it comes to the vegetables, feel free to cut them chunky since they’ll only simmer for the last half hour. Your butcher can cut the oxtails into sections for you, which saves you the hassle of wrestling with them at home.
Directions
Start by coating those 3 lbs of oxtail sections with 2 tablespoons of all-purpose flour – this isn’t just busy work, it’s your secret weapon for getting that gorgeous golden crust that locks in all the flavor.
Heat up 2 tablespoons of cooking oil in your potjie until it’s nice and hot, then brown those oxtails like your reputation depends on it. You want them seared on all sides, not just politely warmed up.
Once they’re looking beautiful and caramelized, toss in your 1 large chopped onion and 1 crushed garlic clove. Now comes the aromatic magic: add 2 bay leaves, 2 teaspoons salt, a generous grinding of fresh black pepper, and either 1/2 teaspoon dried rosemary or 2 teaspoons fresh rosemary if you’re feeling fancy.
Here’s where things get serious – pour in 1 cup of dry red wine and 1 cup of meat stock, both heated up so you don’t shock your beautiful browned meat back to reality.
Give everything one good stir, then slap that lid on and resist every urge to peek for the next 2.5 to 3 hours. I know it’s torture, but opening that lid is like letting all your hard work escape in a puff of steam.
The only exception is if things start looking dry – then you can sneak in some more heated wine or stock, but make it quick.
During the last 15 to 30 minutes of cooking, when the meat is fork-tender and practically falling off the bone, arrange your 2 sliced leeks, 2 quartered carrots, and 2 chunky celery stalks right on top of the meat. They’ll steam to perfection while soaking up all those incredible flavors from below.
The heavy-duty construction of premium cast iron cookware makes it perfect for this type of long, slow braising that transforms tough oxtail into tender, flavorful perfection.
Substitutions and Variations
While this recipe is absolutely divine as written, I get it – sometimes you don’t have every single ingredient sitting in your pantry, or maybe you want to shake things up a bit.
No red wine? White wine works beautifully, or even beer if you’re feeling adventurous. Short ribs can replace oxtail – they’re easier to find and cook faster. Can’t locate leeks? Green onions or regular onions will do the trick. I’d swap rosemary for thyme or oregano without batting an eye.
Want to go wild? Add mushrooms, potatoes, or turnips. Honestly, this potjie is pretty forgiving.
Additional Things to Serve With This Dish
Since oxtail potjie is pretty much a complete meal on its own, you don’t need to stress about creating some elaborate spread.
I’d suggest keeping things simple with crusty bread or dinner rolls for soaking up that gorgeous wine-enriched sauce. A fresh green salad with a light vinaigrette cuts through the richness beautifully.
If you’re feeling fancy, roasted root vegetables like parsnips or turnips complement the earthy flavors perfectly. Some creamy mashed potatoes never hurt anyone either, though honestly? The tender vegetables already in the pot do most of the heavy lifting for you.
Final Thought
Look, I’m not going to sugarcoat this – making a proper oxtail potjie isn’t exactly a weeknight dinner situation.
This recipe demands patience, respect, and honestly? A good bottle of wine for the cook too.
But here’s what I know: when you finally lift that lid after three hours of slow simmering, when that rich, wine-dark gravy hits your nose, when the meat falls off the bone like butter – you’ll understand why potjie cooking has survived generations.
Some dishes are worth the wait. This one’s definitely worth clearing your Saturday afternoon schedule.
