Season and sear the oxtail:
Season the oxtail with salt and pepper, then lightly dust with flour. Heat oil in a potjie pot over medium coals. Brown the oxtail in batches until well-sealed and golden. Remove and set aside.

Sauté the veg:
In the same pot, add onions, garlic, carrots, and celery. Sauté until soft and fragrant, about 5–7 minutes.

Add the base flavours:
Stir in chopped tomatoes, tomato paste, and paprika. Cook for 2–3 minutes to deepen the flavour.

Add liquids and simmer:
Return the oxtail to the pot. Pour in the red wine and beef stock. Add bay leaves and thyme. Bring to a simmer, then cover with the potjie lid.

Slow cook the potjie:
Let the potjie simmer gently over low coals for 3–4 hours, checking every 45 minutes to top up with stock or water if needed. Add mushrooms and baby potatoes (if using) during the last hour.

Finish and serve:
Once the oxtail is tender and falling off the bone, remove from heat. Garnish with fresh parsley and serve with pap, mash, or crusty bread.

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