Oxtail Potjie with Samp

Ingredients

• 2 kg oxtail, in pieces
• 2 × 400 g tinned butter beans
• 4 carrots, in chunks
• 2 onions, sliced
• 2 Tbsp + 400 g tomato paste and tinned tomatoes
• 250 ml dry red wine
• 500 ml + 2 + bunch beef stock, bay leaves and thyme
• 500 g samp
• 3 Tbsp + 2 Tbsp oil and flour for dusting

Method

1. 1

   Soak the samp overnight. Dust the oxtail in seasoned flour and brown in batches in the potjie.

2. 2

   Soften the onions, add tomato paste, then deglaze with the wine.

3. 3

   Return the oxtail with tomatoes, stock, bay and thyme. Cover and simmer very gently for 3 hours.

4. 4

   Add the carrots and cook 40 minutes more; add the butter beans for the last 15.

5. 5

   Boil the samp until tender, drain and finish with butter and salt.

6. 6

   Skim the fat and serve the oxtail over the samp.