Oxtail Potjie
Servings 8
Difficulty Beginner
Total Time 4 hours 30 minutes COOK MODE
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INGREDIENTS
- 1,8kg oxtail portions
- 2 Tbsp (30ml) Bisto Original Gravy Powder
- 2 Tbsp (30ml) Hinds Spices Southern Grill All in One Seasoning
- 3 Tbsp (45ml) cooking oil
- 2 medium onions, finely chopped
- 2 sprigs rosemary, stalks discarded, finely chopped
- 4 cloves garlic, finely sliced
- 4 cups beef stock
- 1 x 410 g can Rhodes Quality Chopped & Peeled Tomatoes
- 500g pickling onions, peeled & kept whole
- 700g baby potatoes
METHOD
- Prepare hot coals for making a potjie, with a second fire for backup coals.
- Season the oxtail portions all over with Bisto Original Gravy Powder and Hinds Spices Southern Grill All in One Seasoning.
- Using a potjie large enough for 6 to 8 people, heat the oil and fry the oxtail in batches until brown.
- Remove the browned meat from the pot.
- Add a little more oil, if needed. Then add the onion and rosemary, and fry until soft. Add the garlic and stir.
- Add the stock, Rhodes Quality Chopped & Peeled Tomatoes and browned oxtail. Stir well. Cover with a lid and bring to a simmer.
- Cook over low heat for 3 hours. Check and adjust the liquid (water) and temperature now and then to prevent burning.
- Add the baby onions and potatoes, and cook for another hour.
- Skim off the fat before serving. Serve with rice.