Obies oxtail potjie
2 Tbs butter 1 large onion, finely chopped 2 cloves garlic, crushed 2 carrots, finely diced 2 sticks celery, finely sliced 1 heaped tsp cornflour 1 cup (250 ml) dry red wine 100–200 ml Old Brown Sherry 1 cup (250ml) cold water 1 tsp ground ginger leaves of 4–5 oregano sprigs 1 Tbs raspberry (or apple) preserve 1–2 stout oxtails from a portly cow Whether you use one or two oxtails depends on how many gluttons you are serving. Three is fine, too, if your potjie and your guests are big enough.
Heat the potjie over hot coals, but have plenty of coals on the go so that you can add more over the course of four hours.
Melt the butter in the potjie, and add the chopped onion, crushed garlic, diced carrots and sliced celery. Allow to simmer, stirring now and then, until the vegetables have softened.
Sprinkle over a little cornflour, stir to coat, and cook for a minute or two, stirring.
Add the red wine, sherry, water, ginger, oregano and preserve, stir well, and return to a gentle simmer. Add the oxtail chunks, bring back to a simmer, and cook on a gentle heat for four hours. Preferably spoon off any extra fat. Serve with bacon-and-beer braai bread.