Oxtail potjie
Serve the potjie with some rice or pap.
A potjie can't be rushed, but if you spend at least a night in a campsite there's no better meal. Vacuum-pack the oxtail and keep it in the freezer until you need it.
You need (serves 6):
• 3 tablespoons olive oil
• 1 kg oxtail
• 1 large onion, chopped
• 1 cup beef stock
• 1 cup red wine
• 2 tablespoons tomato paste
• 3 whole cloves
• 1 bay leaf
• 1 teaspoon dry thyme
• salt and pepper
• 10 whole baby onions, peeled
• 4 celery stalks, chopped
Here's how:
1. Braai time! Heat the oil in a pot and brown the meat.
2. Don't cry... Add the chopped onion and cook until soft. Add the stock, wine, tomato paste, cloves, bay leaf, thyme and salt and pepper to taste.
3. Slow and steady. Let the mixture simmer for two to three hours. Add more stock if it gets too dry.
4. Almost suppertime. When the meat comes off the bones easily, add the onions and celery and let it simmer for a further 20 minutes. Serve with rice and coleslaw.
Other recipes to try out:
Spicy lamb potjie
Chicken and rice potjie
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