Oxtail and Mutton Potjie
This Potjie has won competition after competition. It has it’s ingredients packed in circles and not in layers, which makes the dishing up easier and also enables one to have a better look at what’s in the Pot. It’s enough for 6 people and a size 3 Potjie is recommended.
  • 1 oxtail
  • 500g Skaapskenkels (sheep shin)cut into pieces
  • 500g Skaapstertjies/ribbetjies (Sheep tails/ribs)
  • 250g bacondiced
  • 8 medium onionsdiced
  • 500ml Greenbeanscut up
  • 1 Bunch of carrotssliced
  • 0.5 Cauliflowerbroken up
  • 300g button mushrooms
  • 1 green pepperdiced
  • 15 Baby potatoes
  • 2 Celery stickschopped
  • 15 Whole baby onions
  • 1 Red chilli pepper
  • Roughly chopped parsley
  • 30ml butter
  • 4 Blocks beef stockcrumbled
  • 10 Whole peppercorns
  • 8 Whole cloves(kruinaeltjies)
  • 4 Cloves of garlicchopped
  • 10ml mixed herbs
  • 1stick cinnamon
  • Pepperto taste
  • 125 Dry red wine
  • 62ml water
  • Grated neutmuskaatto taste
  • 15g Brown onion soup
  1. Coat the Pot with the butter and braai the meat for about 15 minutes until brown
  2. Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes
  3. Remove the mutton pieces
  4. Add the water and the wine to the oxtail, cover with the lid and allow the Potjie to simmer for about 1 hour
  5. Replace the mutton and let it simmer for a further 50 minutes
  6. Now pack the veggies as follows – A ring of green beans against the edge of the Pot, then a ring of carrots and a ring of cauliflower right in the middle
  7. Push the mushrooms tightly between the edge of the Pot and the green beans and sprinkle with the chilli
  8. Pack the potatoes between the beans and the carrots and sprinkle the celery over it
  9. Pack the onions around the cauliflower and sprinkle the soup powder and parsley over it
  10. Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft
Recipe Notes

No salt is used as the soup powder and beef stock contains enough salt