Oxtail Potjie (2)

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Oxtail Potjie (2)
Servings
Ingredients
  • 500 g Oxtails cut 2 inches thick pieces
  • 10 slices Bacon cut in 1 inch pieces
  • ½ cup flour seasoned with salt and pepper
  • 1 l 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 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp crushed garlic
Servings
Ingredients
  • 500 g Oxtails cut 2 inches thick pieces
  • 10 slices Bacon cut in 1 inch pieces
  • ½ cup flour seasoned with salt and pepper
  • 1 l 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 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp crushed garlic
Instructions
  1. Dry oxtails with paper towel.
  2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
  3. Heat butter and olive oil and sauté bacon pieces.
  4. Remove bacon and brown Oxtail in resulting fat, remove and drain.
  5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
  6. Add the finely diced carrots, leeks, onions and sauté until softened
  7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
  8. Bring slowly to a boil and cook slowly for 3 - 4 hours.
  9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
  10. Just prior to serving, add cream and stir in
  11. If you want to thicken the sauce mix some cornstarch with the cream before adding.
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-Thank you for your kind comment! - Lo

"Great machine, it pays itself off in 2 batches and is just as good as any I have ever had from a butcher....."

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I was delighted that such a compact gadget could produce biltong in a hygienic environment and to my own particular taste so quickly! I enjoy dry, spicy and fat free biltong which was ready in four days! The one thing I did notice was that the meat must be correctly cut (much like steak). Great biltong maker which will be enjoyed by us on a regular basis.

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Dear Biltong Team, Yesterday afternoon, after three days, I tested my first batch. Brilliant!! The texture was just how I like it. Not too dry. My girlfriend had never tasted biltong but she'd listened to me raving on about it for years. She was most impressed. Just waiting now to hear how my son's first batch is going! This is the first time I've had biltong since 1986 so you can imagine how pleased I am! Thought I'd died and gone to heaven! Best regards to all the Biltong Team,

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Dear Biltongmakers, I would like to congratulate you on a fabulous product. I received a biltongmaker a while ago for my birthday and, to be honest, it has not been switched off since then. I have tried Springbok, Beef, Kudu and even Kangaroo and have to say that is was amazing. Neighbours, friends and family can`t seem to get enough. Thank you very much.

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