Print Recipe
Oxtail and Mutton Potjie
This Potjie has won competition after competition. It has it's ingredients packed in circles and not in layers, which makes the dishing up easier and also enables one to have a better look at what's in the Pot. It's enough for 6 people and a size 3 Potjie is recommended.
Servings
Ingredients
  • 1 oxtail
  • 500 g Skaapskenkels (sheep shin) cut into pieces
  • 500 g Skaapstertjies/ribbetjies (Sheep tails/ribs)
  • 250 g bacon diced
  • 8 medium onions diced
  • 500 ml Greenbeans cut up
  • 1 Bunch of carrots sliced
  • 0.5 Cauliflower broken up
  • 300 g button mushrooms
  • 1 green pepper diced
  • 15 Baby potatoes
  • 2 Celery sticks chopped
  • 15 Whole baby onions
  • 1 Red chilli pepper
  • Roughly chopped parsley
  • 30 ml butter
  • 4 Blocks beef stock crumbled
  • 10 Whole peppercorns
  • 8 Whole cloves (kruinaeltjies)
  • 4 Cloves of garlic chopped
  • 10 ml mixed herbs
  • 1 stick cinnamon
  • Pepper to taste
  • 125 Dry red wine
  • 62 ml water
  • Grated neutmuskaat to taste
  • 15 g Brown onion soup
Servings
Ingredients
  • 1 oxtail
  • 500 g Skaapskenkels (sheep shin) cut into pieces
  • 500 g Skaapstertjies/ribbetjies (Sheep tails/ribs)
  • 250 g bacon diced
  • 8 medium onions diced
  • 500 ml Greenbeans cut up
  • 1 Bunch of carrots sliced
  • 0.5 Cauliflower broken up
  • 300 g button mushrooms
  • 1 green pepper diced
  • 15 Baby potatoes
  • 2 Celery sticks chopped
  • 15 Whole baby onions
  • 1 Red chilli pepper
  • Roughly chopped parsley
  • 30 ml butter
  • 4 Blocks beef stock crumbled
  • 10 Whole peppercorns
  • 8 Whole cloves (kruinaeltjies)
  • 4 Cloves of garlic chopped
  • 10 ml mixed herbs
  • 1 stick cinnamon
  • Pepper to taste
  • 125 Dry red wine
  • 62 ml water
  • Grated neutmuskaat to taste
  • 15 g Brown onion soup
Instructions
  1. Coat the Pot with the butter and braai the meat for about 15 minutes until brown
  2. Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes
  3. Remove the mutton pieces
  4. Add the water and the wine to the oxtail, cover with the lid and allow the Potjie to simmer for about 1 hour
  5. Replace the mutton and let it simmer for a further 50 minutes
  6. Now pack the veggies as follows - A ring of green beans against the edge of the Pot, then a ring of carrots and a ring of cauliflower right in the middle
  7. Push the mushrooms tightly between the edge of the Pot and the green beans and sprinkle with the chilli
  8. Pack the potatoes between the beans and the carrots and sprinkle the celery over it
  9. Pack the onions around the cauliflower and sprinkle the soup powder and parsley over it
  10. Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft
Recipe Notes

No salt is used as the soup powder and beef stock contains enough salt

Share this Recipe