Oxtail Potjie
Adapted from Beer Bird's Potjie Recipe Book
Ingredients
2 Onions, finely chopped
2 cloves Garlic, crushed
4cm Ginger, finely chopped
3 tbsp Olive Oil
2kg Oxtail (trim excessive fat)
3 Carrots, cut into 3cm chunks
1 small Butternut, cubed
3 tomatoes, diced
250ml Red Wine
Juice & rind of 1 Orange
1 litre Beef Stock
2 tbsp Flour
2 tsp mixed Herbs
1 tsp Salt
1 tsp Paprika
1 tsp ground Coriander
1 tsp ground Black Pepper
Chopped Parsley & Chives to garnish
Method
Into a zip lock bag, put flour, salt, paprika, coriander and pepper
Toss in the meat and shake until evenly coated
Heat olive oil in potjie
Add onion, garlic and ginger and fry until lighlty coloured
Add oxtail and brown all over (keep any extra flour in bag in case needed for thickening later)
Add wine, herbs, half the stock,orange juice & orange zest
Cook over low heat for 3-4 hours.
Keep checking that there is enough liquid and add stock if required (meat should be covered but not drowned)
After 1 hour of cooking, add vegetables
Serve garnished with chives and parsley
Notes
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