LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
10
6 HRS 30 MIN
30 MINS
6 HOURS
INGREDIENTS
2 tbsp oil
1kg oxtail
Salt & pepper, to season
2 medium onions, 1 sliced into rings, 1 chopped
3 cloves garlic, roughly diced
3 bay leaves
1 packet (±50g) mushroom soup powder
2 cups (500ml) beef stock
3 tbsp Selati Brown Sugar
5 tbsp tomato paste
1 tbsp origanum, dried or fresh
¼ tsp nutmeg
1 whole clove
1 packet (700g) baby potatoes
3 medium carrots, thickly sliced
1 packet (350g) green beans, trimmed
1 punnet (250g) button mushrooms
6 baby marrows (courgettes), sliced
SERVING SUGGESTION:
Crusty bread or fluffy rice
Fresh parsley
METHOD
1. Heat a potjie pot over medium-high heat. Season the oxtail with salt and pepper. Add the oil and brown the oxtail in batches until deep golden. Remove and set aside.
2. Lower the heat to medium. Add the chopped onion, garlic, and bay leaves to the pot and sauté until soft and fragrant, about 5 minutes.
3. Stir in the soup powder, beef stock and Selati Brown Sugar, scraping the pot to lift all the flavour. Add tomato paste, origanum, nutmeg, and clove.
4. Stir gently and return the oxtail to the pot. Simmer gently, covered, for about 4 hours.
5. Use a spoon to skim off any excess fat. Layer the vegetables in this order to ensure they cook evenly. First, a layer of potatoes and carrots. Then a layer of green beans, mushrooms, and sliced baby marrows. Finish with a final layer of onion rings.
6. Cover with the lid and let the pot simmer for ±45 minutes. Avoid stirring the potjie.
7. Let the pot sit off the heat for 10 minutes before serving. Skim fat if needed, garnish with parsley, and serve with bread or rice and ENJOY!
Hearty Oxtail Potjie
LEVEL:
MEDIUM
SERVES:
10
TOTAL TIME:
6 HRS 30 MIN
PREP TIME:
30 MINS
COOK TIME:
6 HOURS
Hearty Oxtail Potjie
INGREDIENTS
2 tbsp oil
1kg oxtail
Salt & pepper, to season
2 medium onions, 1 sliced into rings, 1 chopped
3 cloves garlic, roughly diced
3 bay leaves
1 packet (±50g) mushroom soup powder
2 cups (500ml) beef stock
3 tbsp Selati Brown Sugar
5 tbsp tomato paste
1 tbsp origanum, dried or fresh
¼ tsp nutmeg
1 whole clove
1 packet (700g) baby potatoes
3 medium carrots, thickly sliced
1 packet (350g) green beans, trimmed
1 punnet (250g) button mushrooms
6 baby marrows (courgettes), sliced
SERVING SUGGESTION:
Crusty bread or fluffy rice
Fresh parsley
METHOD
1. Heat a potjie pot over medium-high heat. Season the oxtail with salt and pepper. Add the oil and brown the oxtail in batches until deep golden. Remove and set aside.
2. Lower the heat to medium. Add the chopped onion, garlic, and bay leaves to the pot and sauté until soft and fragrant, about 5 minutes.
3. Stir in the soup powder, beef stock and Selati Brown Sugar, scraping the pot to lift all the flavour. Add tomato paste, origanum, nutmeg, and clove.
4. Stir gently and return the oxtail to the pot. Simmer gently, covered, for about 4 hours.
5. Use a spoon to skim off any excess fat. Layer the vegetables in this order to ensure they cook evenly. First, a layer of potatoes and carrots. Then a layer of green beans, mushrooms, and sliced baby marrows. Finish with a final layer of onion rings.
6. Cover with the lid and let the pot simmer for ±45 minutes. Avoid stirring the potjie.
7. Let the pot sit off the heat for 10 minutes before serving. Skim fat if needed, garnish with parsley, and serve with bread or rice and ENJOY!