Classic Oxtail Potjie with Worcester Braai Mix

Ingredients

• 2 × 500 g Hokaai Oxtail
• 2 tbsp Scalli's Worcester Braai Mix
• 2 tsp Ina Paarman Beef Stock Powder
• 2 onions, chopped
• 2 carrots, sliced
• 1 tin tomatoes
• 1 cup water or red wine

Method

1. Brown: Over medium-high heat, brown oxtail pieces in a little oil in batches (deep colour = flavour).
2. Aromatics: Add onions + carrots; cook 6–8 min. Stir in Worcester Braai Mix + Beef Stock Powder.
3. Liquids: Add tomatoes + 1–1½ cups water or red wine to just barely cover.
4. Simmer low: Lid on, gentle simmer 3–4 hours, turning pieces occasionally. Maintain a very low bubble—top up liquid as needed.
5. Finish: When gelatin-soft (meat pulls from bone), adjust seasoning. Rest 10 min off heat.

Notes

• Serve with pap or mash.
• Optional Rooibaard Chilli Sauce for heat.