Saturday, 5 July 2014


Oxtail & Vegetable Potjie


500g oxtails
 cut into thick pieces
10 slices bacon cut in pieces
1/2 cup flour seasoned with salt and pepper
1/2 Mrs.H.S.Ball's Original
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
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

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, bay leaf, peppercorns, garlic, Mrs.H.S.Ball's chutney,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.
Recipe from Potjiekosworld.. with a Mrs.H.S.Ball's twist.*

Potjie No: 3
Serves: 6
Cooking Time: 4 hours..

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