Potjie No: 4
Serves: 6 – 8
Cooking Time: 4 hours
500g Oxtails cut into 2 inch thick pieces
10 slices Bacon cut into 1 inch pieces
½ cup flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
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, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, 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 them and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.
Mutton Shank Potjie
Potjie No: 3
Cooking Time: 2 hours
1 kg mutton shank, sawn into slices
15 ml cooking oil
250 g onions, sliced
Salt and freshly ground black pepper to taste
500 ml meat stock
500 g potatoes, sliced
250 g green beans
250 g baby marrows, whole if small, otherwise sliced
250 g mushrooms, whole if small, sliced if large
4 spring onions
250 g tomatoes, skinned and chopped
5 ml chopped fresh oregano or 2 ml dried
Pinch of ground cloves
1 ml paprika
15 ml fresh rosemary or 5 ml dried
Brown shank in heated oil.
Add onion and sauté until transparent.
Season meat with salt and pepper.
Pour heated stock over.
Arrange vegetables on top of meat in the following order: potatoes, green beans, baby marrows, mushrooms and spring onions.
Spoon tomato on top of vegetables.
Sprinkle with oregano, cloves, paprika and rosemary.
Cover with lid and simmer for 1.5 – 2 hours or until meat and vegetables are tender.
Do not stir during cooking process.
Before serving, stir carefully making sure the meat and vegetables do not break up.
Chicken Pasta Potjie
2 kg Chicken Pieces
2 x Onion
1 x Green Pepper
1 x Red Pepper
Chicken Stock (1 cup)
1 Cup White Wine
1 Packet Noodle Soup
2tbl Mix Herbs
250g Pasta Shells
Salt & Black Pepper
Brown Chicken and remove from potjie. Sauté onions, then add garlic, bacon, peppers and herbs. After browned add water, stock, noodle soup, wine and pasta. Layer chicken and then mushrooms on top. Cook on low coals for 1 hour.