How To Make Ina's Delicious Oxtail In Red Wine "Potjie" / Dutch Oven Stew, A South African Delicacy

My sister Ina's delicious Oxtail In Red Wine "Potjie" / Dutch Oven Stew, a South African delicacy, cooked over coals and served with rice and potatoes Serves 3-4 people. Increase ingredients for more people. Ingredients: 1 Oxtail 1 Large onion (chopped) 2 Cloves Garlic (chopped) 5 Medium carrots (diced) Optional: 5 Medium potatoes (quartered) - We served them on the side 1/2 Cup Celery (chopped) 1/2 Cup sweet/green peppers(chopped) 1 Spring onion (chopped) Herbs of choice (we used parsley, rosemary and thyme) 1 Bayleaf 1 Tbsp Tomato paste 1 Tbsp butter 750ml - 1lt dry red wine (CabSav, Merlot or blend) 1 Cube beef stock, dissolved in boiling water 1 Tbsp Flour/Corn flour, if needed to thicken gravy, mixed with water 2 Tbsp Cooking oil Salt to taste Pepper to taste Directions: 1. Heat pot with cooking oil over coals 2. Once heated add onions, garlic, sweet peppers, celery and spring onion. Cook till onion is glazed. Remove from pot. 3. Add butter to pot 4. Add oxtail to pot and cook till browned 5. Add back the onions, etc. 6. Add 500ml red wine, keeping the rest to top up liquid as it is reduced 7. Add beef stock, herbs, bayleaf and tomato paste 8. Cover pot with tin foil, shiny side out, to reduce evaporation and cover with lid. 9. Cook for 3-4 hours on low to medium low heat, checking the liquid every 30 minutes or so and topping up with red wine or water. Ideally the meat will start falling off the bone after about 2 1/2 to 3 hours. 10. About 30 minutes before serving add carrots. 11. About 10 minutes before serving stir in flour/corn flour, if thickening is needed. 12. Once done remove from heat and serve with rice and boiled potatoes