Ingredients 

• 45 ml (3 tbsp) vegetable oil
• 1 kg oxtail
• 1 onion chopped
• 375 ml (1 ½ cups) beef stock
• 60 ml (4 Tbsp) good-quality red wine
• 45 ml (3 Tbsp) tomato paste
• 3 Robertsons Whole Cloves
• 1 Robertsons Bay Leaf
• 5 ml (1 tsp) Robertsons Thyme
• Robertsons Atlantic Sea Salt
• Robertsons Black Pepper, to taste
• 10 pickling onions, peeled
• 3 celery sticks, chopped
• 2 carrots, peeled and chopped

Method

STEP 1 – Heat the oil in a large cast iron potije over hot coals, or in a heavy-based pot on the stove.

STEP 2 – Brown the oxtail, in batches, until golden. Add the onion and sauté until soft.

STEP 3 – Stir in the beef stock, red wine, tomato paste, cloves, bay leaf and thyme. Season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.

STEP 4 – Simmer over low coals for about 2 to 3 hours, or until the oxtail is tender and about to fall off the bone. If necessary, add more stock.

STEP 5 – During the last 15 minutes of cooking, add the onions, celery and carrots.

STEP 6 – Remove the cloves and bay leaf and serve hot with pap, rice, mash or steam bread.

Source:https://www.whatsfordinner.co.za/recipe/stew/179096-oxtail-potjie/