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Oxtail Potjie

Recipe byfkrohne

1 kilogram PnP oxtail, cut into 5cm thick pieces
* 6 slices diced bacon, cut into 2.5cm pieces
125 ml flour, (½ cup), seasoned with salt and pepper
4 cups PnP beef stock, (1 litre)
2 tbsp PnP tomato paste, heaped
1 can halved cherry tomatoes, in sauce or can of cento crushed tomatoes
2 bay leaves
3 sprigs PnP rosemary
Bunch thyme
6 large leeks, coarsely chopped
2 large PnP onions, coarsely chopped
6 large PnP carrots, coarsely chopped
*** optional ***20 button mushrooms, sliced in half
1 cup Beyersklook cabernet/merlot, (250ml) or other good red wine
125 ml sherry, (½ cup ). *** optional***
125 ml PnP cream, (½ cup)***optional***
2 tbsp Kerrygold pure Irish butter, (30ml)
2 tbsp olive oil , (30ml)
6 -8 cloves of garlic,
2 big tbsp if chutney
Cajun seasoning
1 dash salt and pepper, to taste
Extra stock for thinning
Peeled and cut potatoes

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.

( you can boil it for an hour if u want)

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, rosemary, bay leaves, garlic, tomato paste, tinned tomatoes, sauté for a minute, add red wine, sherry. Add more stock as needed.
Bring slowly to a boil and cook for 2-3 hours over low heat on the braai. Add some hot coals from the side fire every hour.
1 hour before serving cut the remaining potatoes into 1 inch pieces, add them and mushrooms and continue cooking slowly.
***optional***Just prior to serving, add cream and stir in.
If you want to thicken the sauce, mix some cornstarch with the cream before adding. Cook for 20 minutes before serving.

Serve with creamy mashed potatoes, roasted vegetables and Beyersklook cabernet/merlot.



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