Oxtail potjie

What you need

• A-Grade Beef Oxtail: about 350 g per adult

Onion, carrots, red wine, tomato, rice or samp

Method

1. 1Dust the oxtail with seasoned flour and brown well in the potjie (or a heavy pot) in a little oil. Take out.
2. 2Fry onion and garlic, return the oxtail and add a cup of red wine, a tin of tomatoes and enough stock to almost cover.
3. 3Lid on, just a few coals underneath: simmer very gently for 3–4 hours until the meat falls off the bone. Don't stir; add a little liquid if needed.
4. 4Add carrots for the last 45 minutes. Serve with rice or samp.