Braised Oxtail (Potjiekos)

Potjiekos has been part of the South African culture for centuries, since the first settlements at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire. This could work as a crockpot recipe, or as a set-it and forget-it stew. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.

• Ready In: 2 hrs 45 mins
• Serves: 4

Ingredients

• 2  kg  oxtails
• 750  ml white wine (cabarnet or similar)
• 4  fresh thyme sprigs
• 8  small sweet potatoes, peeled and cubed
• 25  white pearl onions or 25  shallots
•  olive oil
•  salt
•  pepper

Directions

1. Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.
2. Cook in 150 C/300 F oven for 2 hours.
3. Add sweet potatoes and onions, and cook another 30 minutes.
4. Season and serve hot.