Oxtail Potjie (2)
  • 500g Oxtailscut 2 inches thick pieces
  • 10 slices Baconcut in 1 inch pieces
  • ½cup flourseasoned with salt and pepper
  • 1l beef stock
  • 1can tomato paste
  • 1 bay leaf
  • 6 black peppercorns
  • 1 bouquet garni
  • 6 large leekschopped coarsely
  • 2 Large onionschopped coarsely
  • 6 Large carrotschopped coarsely
  • 20 button mushrooms
  • 1cup red wine
  • ½cup sherry
  • ½cup cream
  • 2tbsp butter
  • 2tbsp olive oil
  • 2tbsp crushed garlic
  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.