Oxtail and Vegetable Potjie

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 4 hours
Print Recipe »
Email Recipe »

Ingredients

500g oxtails cut into thick pieces
10 slices bacon cut in pieces
½ cup flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Method

• Dry oxtails with paper towel.
• 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, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, and sherry.
• Bring slowly to a boil and cook slowly for 3 – 4 hours.
• 1 hour before serving cut the remaining carrots into 1 inch pieces, add carrots and mushrooms and continue cooking slowly.
• Just prior to serving, add cream and stir in.
• If you want to thicken the sauce mix some cornstarch with the cream before adding.