Salt and pepper, to taste
4 carrots, cut into large 2cm chunks
2 celery stalks, cut into large 2cm chunks
1 onion, diced
2 Tbsp flour
500ml beef stock
200ml *red wine
1 x 400g tin whole Italian tomatoes, crushed
4 Tbsp Vital Soy Sauce
3 bay leaves
A few sprigs of rosemary
A few sprigs of thyme
12 pearl onions, peeled
250g portabellini mushrooms, sliced in half
200g fine green beans, trimmed
To serve: fresh parsley & sweet potato mash
*If you would like to keep the recipe alcohol free use another 200ml of beef stock
Prepare braai coals and preheat potjie.
Trim any excess fat off the oxtail. Rub with olive oil and season well with salt and pepper all over.
Brown oxtail pieces all over in the potjie. Remove and set aside.
Add the carrots, celery and onion to the pot and cook for a minute.
Sprinkle the flour over the veg and mix it really well until everything is coated in flour. Cook for a few minutes.
Pour in the stock, red wine, tinned tomatoes and Vital Soy Sauce. Stir and mix well.
Return the oxtail back to the pot and nestle it in the liquid. Add more stock if necessary.
Add aromatics: cloves, bay leaves, thyme and rosemary. Mix.
Place the lid on the potjie and gently simmer until the meat is very tender. 3-4 hours.
Once the meat is tender and falling off the bone add the pearl onions and cook until just tender. Finally add the mushrooms and green beans. Simmer together until cooked through.
Scatter with parsley and serve on a bed of sweet potato mash.