Oxtail Potjie Koss, Madiba Style

This is the second of six recipes featured in November’s  Box of Awesomeness  that we’re sharing with you courtesy of Madiba restaurant in Fort Greene, Brooklyn.

We promised to take you on a journey through South Africa, so naturally we enlisted the help of the folks who run the only true shebeen in New York City and offer the most authentic South African culinary experience on this side of the pond.

We recommend you get to Madiba, and soon. But for the time being, try whipping up their take on Oxtail Potjie Koss in the comfort of your own kitchen.

This dish will go perfectly with the 2013 No. 1 Willow Way Shiraz/Mourvèdre we sent out in our discovery box, so break it out and get cooking!

(Check out the recipe for Bobotie here!)


Oxtail Potjie Koss

oxtail potjie


•    30 ml oil

•  2 large oxtails, cut in segments

•   3 medium onions, sliced thinly

•   1 tbsp crushed garlic

•   2 red chillies, chopped

•   7 whole cloves

•   2 fresh bay leaves

•   salt and pepper, to taste

•   500 ml hot water



•  400 g tin peeled tomatoes, crushed

• 2 bananas, sliced thickly

•  3 medium carrots, sliced

•  8–10 baby potatoes, scrubbed

•  8–10 pickling onions, peeled

•  2 tbsp chopped fresh rosemary

•  2 tbsp chopped fresh thyme

• 2 tbsp chopped fresh parsley



• 2 tbsp fruit chutney

• 63 ml brown vinegar

• 2 tbsp tomato sauce

• 1–2 tbsp curry powder

• 2 tbsp honey



Cut as much excess fat from the oxtails as possible. Heat the oil in the “potjie” (or a camp oven) and saute the meat until brown.
Add onions, garlic, chilli, cloves, bay leaves, salt and pepper. Stir-fry for about 10 minutes to combine flavours and soften the onions. Add hot water, cover and simmer very slowly in the Weber for 2 hours. Be careful not to burn.
While the meat is cooking, prepare the vegetables. Go to where your potjie is bubbling over the fire, and add the veggies in that order. Do not stir, layer them in carefully. Cook slowly for another 1 hour.
While cooking, mix ingredients for the sauce, add and cook for another 30 minutes, or until meat is just falling off the bone. Serve with rice, or better still “pap” (a porridge made from maize meal).


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