Oxtail is one of those meats which most people are afraid of cooking. The trick is to give it enough time to allow the meat to soften and the fat to render out. Here is a great potjie recipe to try when you have a free afternoon. Best cooked the day before to allow the dish to develop flavour. Serves 4 1 oxtail cut into piece’s – +- 2kg 50g flour 100ml vegetable oil 2 onions, chopped 2 cloves garlic, crushed 250ml red wine 2 carrots, cut into slices 2 leeks, cut into rounds 1 can, chopped tomatoes 1 tsp ground coriander ½ tsp paprika Pinch cayenne pepper 2 curry leaves 2 whole corn cobs, cut into 5 pieces 100g courgette, sliced 100g frozen pea’s 1 cup, long grain rice, rinsed well Method:
- Make a direct fire to a medium heat. Place a cast iron potjie pot and allow to heat through. Add the vegetable oil.
- Dust the oxtail in flour and season well.
- Brown the meat well on all sides. Remenber to do this in batches as to not over crowd the pot.
- Place meat aside. Add onions and allow to cook through until translucent. Add the garlic and cook for a few more minutes.
- Deglaze the pot with the red wine. Add the carrots, leeks, canned tomato, spices and meat. Season well. Cover and simmer for 3 – 4 hrs until meat is tender.
- Add the corn and rice to the pot and allow to cook for 20 minutes. With 5 minutes before serving add courgette and frozen peas.
- If the sauce is a little then, use a little cornflour and water mixture to thicken.