Oxtail Potjiekos Recipe | CDKitchen.com

ingredients

2 tablespoons 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

**Vegetables
2 bananas, sliced thickly
3 medium carrots, sliced
12 baby potatoes, scrubbed
6 pickling onions, peeled
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
1 can (18 ounce size) peeled tomatoes, crushed

Sauce
2 tablespoons fruit chutney
1/4 cup brown vinegar
2 tablespoons tomato sauce
2 tablespoons honey
1 tablespoon curry powder

directions

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, chilies, cloves, bay leaves, salt and pepper. Stir-fry for about 10 minutes to combine flavors and soften the onions.

Add hot water, cover and simmer very slowly in the camp oven 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 the order listed. Cook slowly for another hour.

While cooking, mix ingredients for the sauce, then add and cook for another 30 minutes, or until meat is just falling off the bone.

For Sauce: Mix together and pour over "potjie". Serve with rice, or better still "pap (a porridge made from maize meal).

nutrition data

Nutritional data has not been calculated yet.

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