If you are looking for a well-rounded red wine to accompany your next potjie then look no further than Drostdy-Hof’s Pinotage. The ideal companion for a hearty meal, this Pinotage adds a new dimension to any dish with its fresh acidity and vibrant berry flavours that leave a soft lingering aftertaste on the palate.

Chef Johan van Schalkwyk could not resist teaming this succulent wine with its subtly spicy oak nuances with a potjie of oxtail in prunes and port. Whether you are camping or treating your guests to a three-course dinner, this dish is perfect for any occasion.

The full-bodied Drostdy-Hof Pinotage is available from most liquor outlets for around R40.

Oxtail, prune and port potjie with Pinotage

Potjie of oxtail with prune and port with Drostdy-Hof Pinotage

2 medium onions, chopped
2 celery stalks, sliced
3 carrots, peeled and sliced
2 leeks, sliced and well washed to get rid of grit
6 garlic cloves, peeled and chopped
2 tins (410g) of whole peeled tomatoes
2kg oxtail
10g thyme, chopped
10g parsley, chopped
2 bay leaves
50ml balsamic vinegar
350ml Drostdy-Hof Pinotage
150ml Allesverloren Port
Zest of ½ an orange
50g prunes, pitted
1 tsp juniper berries, crushed
2 cloves, crushed
Olive oil
Flour for dusting
Coarse black pepper


1. Place a cast-iron potjie over coals and heat well.
2. Season oxtail pieces with salt and pepper and dust with flour by rolling them in a bowl with about a cup of flour in it. Shake off the excess flour.
3. Heat the oil in the potjie and seal in all the juices by browning the pieces of oxtail on all sides Do a couple at a time.
4. Set aside.
5. Fry all the vegetables in the olive oil until the onions are transparent. Do not brown.
6. Add back the meat.
7. Deglaze the potjie by adding the vinegar, wine and port.
8. Allow some of the alcohol to burn off.
9. Add the tomatoes and bring to the boil.
10. Scrape some coals away from underneath the potjie and allow the contents to simmer.
11. Add the herbs, prunes, zest, bay leaves and season with salt and pepper.
12. Cover with the lid.
13. Place two or three coals under the potjie and simmer for three to four hours. Do not stir the pot. Remove the lid every 30 minutes to check the liquid is at a gentle simmer. Add some coals if necessary.
14. The dish is done when the meat comes away from the bone.
15. Enjoy with some creamy mashed potatoes and vegetables of your choice.
16. Serve with a glass of Drostdy-Hof Pinotage.

To view a video clip of chef Johan van Schalkwyk preparing this dish,go to http://on.fb.me/1Edydy2



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