recipe at a glance
ready in: 2-5 hrs
recipe id: 24992
2 tbps oil
2 large oxtails (cut in segments)
3 medium onions -- sliced thinly
1 tablespoon crushed garlic
2 red chilies -- chopped
7 whole cloves
2 fresh bay leaves
salt and pepper, to taste
2 cups hot water
2 bananas, sliced thickly
3 medium carrots, sliced
8 - 10 baby potatoes, scrubbed
8 - 10 pickling onions, peeled
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
18 ounces can peeled tomatoes, crushed
2 tablespoons fruit chutney
1/4 cup brown vinegar
2 tablespoons tomato sauce
2 tablespoons honey
1 tablespoon curry powder
Cut as much excess fat from the oxtails as possible. Heat the oil in the "potjie" (or a camp oven) and saute the meat until brown. Add onions, garlic, chilli, cloves, bay leaves, salt and pepper. Stirfry for about 10 minutes to combine flavours and soften the onions. Add hot water, cover and simmer VERY SLOWLY in the Weber for 2 hours. Be careful not to burn.
While the meat is cooking, prepare the vegetables
Go to where your "potjie" is bubbling in the fire, and add the vegetables in that order. Cook SLOWLY for another hour. While cooking, mix ingredients for the sauce, add and cook for another 30 mins., or until meat is JUST falling off the bone.
Mix together, and pour over "potjie". Serve with rice, or better still "pap (a porridge made from maize meal).
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