Make oxtail potjie and pot bread like a champion with this recipe from Ballito resident Louis Nel

There are few things that link the different communities in South Africa more than cooking over an open fire – something many families across the country will have done on September 24 to celebrate their respective heritages. 

The potjie is one such method that is held close and dear by many members of the Afrikaans community, says member of the Ballito Gesinskerk, Louis Nel.

“My people have been cooking in the style of potjie since the 1800s and it is still an important part of a get-together,” he said.

The potjie pot is a descendant of the Dutch oven and made its way across South Africa with the Voortrekkers.

The basic principles of cooking a potjie have remained constant and there are rules to making an authentic version, says Nel.

“A potjie is made in layers, with the meat, vegetables, onions and alcohol all added at different times. It is crucial that you never stir it,” he continued.

Finally, no potjie is complete without the right side dish, and potbrood is just that, says Nel.

“There is no better feeling than sitting around a fire, with pots steaming away and the sounds of nature in the background, and when done right, oh boy it is heavenly!”

Louis’ Oxtail Potjie

Ingredients

2 Oxtails
250g Bacon
2 Large onions chopped
2 Large tomatoes diced
3 Carrots sliced
1 Kg baby potatoes
500g Broccoli
1 Bottle good red wine
25ml Biltong spice
1 Packet oxtail soup powder
Black pepper
Fresh herbs – thyme, parsley,
Olive oil or canola oil

Method

Cut the oxtail in sections and dice the bacon.

Hang your no 3 cast iron pot over hot embers, and heat properly.

Pour a smattering of oil in the pot and add the meat and seasoning.

Fry until the meat is browned.

Remove the meat.

Add onions, tomatoes, carrots and herbs and bring to the boil.

Add the meat and 200 ml wine.

Reduce the heat and cook slowly for about 3 hours or longer, until oxtail is tender.

While waiting, enjoy a glass or two of red wine.

Mix 100ml red wine with the oxtail soup and add to the pot.

Add baby potatoes and cook for another 20 minutes or until potatoes are soft.

Serve with rice.

Louis’ Pot Bread

Ingredients
500g White bread flour
7g packet of instant yeast
1 large egg
10ml Ina Paarman’s chicken stock (powder form)
10ml Safari Biltong Spice
60ml Full cream milk powder
30ml Salted farm butter
Sesame seeds and roasted pumpkin seeds for garnish
330ml Lukewarm fresh borehole water

Method

Mix all the dry ingredients (except garnish) thoroughly in a mixing bowl.

Beat the egg and add it along with the butter to the mixture and rub in well.

Add water and mix.

Knead the mixture for at least 10 minutes until it forms a soft, elastic dough that no longer clings to your hands.

If the dough is too soft or still clings to your hands, you can add a little extra flour.

Cover the bowl and leave to rise in a warm place (2 hours, depending on how hot it is).

Knead the dough for a minute or so and place in a greased flat-bottomed iron pot.

Sprinkle the garnish over the dough and press it down.

Let stand again until the dough has risen properly.

The Baking process

The campfire method, when you are somewhere out in the bush and can hear the lion roaring in the distance, is the traditional way of baking a pot bread.

Dig a hole in the ground, slightly deeper than your pot’s height and 3 or 4cm wider than your pot.

Do not make the hole too big, otherwise the heat will be lost.

Then make a very hot fire in the hole for about an hour, until the ground is baking hot.

Leadwood (Hardekool), Mopane, Redbush willow and Camel thorn are the best types of wood for the fire. Rather stay away from Tambotie! It can have disgusting consequences, which we do not talk about with food.

Remove all the coals and place three small stones, between 1 and 2cm high in the bottom of the hole and place your pot on the stones.

A bread pan does not work here, it must be an iron pot!

Sprinkle a few coals on the lid of the pot and cover the hole with a zinc plate or something similar if possible.

However, it is not essential.

Let it bake for an hour or so.

Drink a glass of red wine or two while the aroma of the baked pot bread fills your evening air.

This is to keep your stomach in check so that it does not rumble too much!

An easier (more civilized) method is to bake the bread in a Weber braai for 45 minutes.

Make sure there are no coals under your bread.

Make your coals on one side of the Weber.

Turn the pan or pot every 10 minutes so that the other side is facing the coals.

Or, the lazy method is to bake it in a preheated oven for 45 minutes.

Tip: A round or oval pot ensures that everyone can get a piece of the crust. You then eat the bread from the outside in.