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Oxtail Potjie

Serves:: 4

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You certainly don’t get more traditionally South African than a good old Oxtail Potjie! This all time favourite is slowly cooked on a three-legged pot known as a ‘Potjie’. The trick of this dish is to make sure you use the finest oxtail combined with a variety of wholesome handpicked ingredients. This glorious concoction is then cooked for a good few hours to ensure that all essential flavours come through in a symphony for the tastebuds. Enjoy!

Ingredients

00g Oxtails cut 2 inches thick pieces
10 slices bacon cut in 1 inch pieces
½ cup flour seasoned with salt and pepper
1 Litre of beef stock
1 can of tomato paste
1 Bay Leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Method

Dry oxtail with paper towel. Put seasoned flour in a zip-lock bag, then add the oxtail and shake to coat with flour.

Heat butter and olive oil and sauté bacon pieces. Remove bacon and brown oxtail in resulting fat, remove and drain.

Finely dice 4 of the carrots. Coarsely chop the onions and the leeks. Add the finely diced carrots, leeks and onions and sauté until softened. Add oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine and sherry. Bring slowly to a boil and cook slowly for 3-4 hours. One hour before serving cut the remaining carrots into 1 inch pieces, add them and the mushrooms and continue cooking slowly.

Just prior to serving, add cream and stir in. If you want to thicken the sauce add some cornstarch with the cream before adding.

Serve with fluffy rice and a green salad.