Time time time for an Oxtail potjie.
Its winter time and that means potjie time and who makes a better potjie than South Africans. My favourite potjie is a good South African Oxtail potjie. Once seen as an afval product, grew in popularity over the last few years. The secret to a good Oxtail potjie is time time time. At the Country Butcher we always stock A grade Oxtail. We have attached a nice easy recipe to help you with your Oxtail potjie.
750g Country Butcher fresh oxtails
1 packet Country Butcher streaky bacon
½ cup Eureka flour, seasoned with salt and pepper 1 litre vegetable stock
115g tomato paste
1 bay leaf
6 black peppercorns
2 large onions, chopped coarsely
6 large carrots chopped coarsely
250g button mushrooms, quartered
250ml red wine
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic
1 packet brown onion soup
Wipe the oxtails dry with a paper towel.Put seasoned flour in a resealable plastic bag, then add the Oxtail and shake to coat with flour.Heat the butter and olive oil in the potjie (either over coals or gas) and sauté bacon pieces.Remove bacon, add the oxtail to the pot and brown in the bacon fat. When each piece is browned all over, remove and drain on paper towels whiloe keeping warm.Add the onions and sautée until softened.Return the oxtail and bacon to the pot and add peppercorns, garlic, tomato sauce, vegetable stock and red wine.Bring slowly to the boil. Cover tightly with a lid and allow to cook undisturbed for 4 hours.One hour before serving, add the carrots and the mushrooms and continue cooking slowly, without stirring.If you want a thicker sauce, stir in the packet of brown onion soup mixed with boiling water just before serving. Serve with rice or mieliepap.