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 A group of friends gathering around the open fire, preparing a hearty meal and sharing the adventures of life is what this recipe is all about.
Some fresh thyme and bay leaf from your herb garden adds that very personal touch and makes it a truly homemade experience.
Rich 'n Robust Oxtail Potjie
- 3 Tbsp (45 ml) olive oil
- 1 kg oxtail
- 1 large onion, peeled and chopped
- 1 ½ cups (375 ml) hot beef stock
- ¼ cup (60 ml) dry red wine
- 2 Tbsp (30 ml) tomato paste
- 3 whole cloves
- 1 bay leaf
- 2 tsp (10 ml) chopped fresh thyme or ½ tsp (3 ml) dried
- salt and freshly ground black pepper to taste
- 250 g (about 10) pickling onions, peeled
- 4 stalks celery, chopped
- Heat the oil in a cast-iron potjie over medium coals or in a heavy-based saucepan on the stove, and brown the oxtail until golden. Add the onion and sauté until soft.
- Pour in the stock, wine and tomato paste, add the cloves, bay leaf, thyme and seasoning, and simmer for about 2 hours, adding more stock if required. Add the onions and celery and simmer for about 15 minutes until soft and serve with rice.
Serves 4-6
Variation: Add potatoes and carrots if preferred. This and more recipes from: Michael frey's Fresh Meat  |
