Oxtail Potjie (2)
cut 2 inches thick pieces
cut in 1 inch pieces
seasoned with salt and pepper
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 sautÃ© 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 sautÃ© 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.