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Fresh Living Network
Oxtail potjie

Oxtail potjie

Use potjie pot size no. 4 to make the perfect amount of this delicious stew.
8
RECIPE TYPE:Mains
 
Method
  • Prepare a direct fire and make sure you have hot coals for the start of the potjie. Be sure to have a small fire on the side to add coals throughout the cooking process.
  • 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.
  • Add the finely diced carrots, leeks, onions and sauté until softened.
  • Add oxtail, bacon, rosemary, bay leaves, garlic, tomato paste, tinned tomatoes, red wine and sherry.
  • Bring to a boil slowly and cook for 2-3 hours over low heat on the braai. Add some hot coals from the side fire every hour.
  • Add carrots and mushrooms an hour before serving and continue cooking slowly.
  • Add cream and stir in just prior to serving.
  • Mix some cornstarch with the cream before adding to thicken. Cook for 20 minutes before serving.
  • Serve with creamy mashed potatoes and roasted vegetables.
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