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Ingredients

  • 500g oxtails cut into 2 inches thick pieces
  • 10 slices Bacon cut in 1 inch pieces
  • ½ cup flour seasoned with salt and pepper
  • 1 litre beef stock
  • 1 can 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 oxtails with paper towel.
  • Put seasoned flour in a Ziplock 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, onions and sauté until softened
  • Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
  • Bring slowly to a boil and cook slowly for 3 - 4 hours.
  • 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
  • Just prior to serving, add cream and stir in.
  • If you want to thicken the sauce mix some cornstarch with the cream before adding.


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