Empty My Fridge
Hearty Oxtail Potjie
Ingredients
- Oil2 tbsp
- Oxtail1 kg
- Salt & pepper · to season
- Onion2
- Sliced into rings1
- Chopped1
- Garlic · roughly diced3 cloves
- Bay leaf3
- Mushroom · powder1 packet
- Beef stock2 cups
- Brown sugar3 tbsp
- Tomato paste5 tbsp
- Origanum · dried or fresh1 tbsp
- Nutmeg¼ tsp
- Clove1
- Potato1 packet
- Carrot · sliced3
- Green bean · trimmed1 packet
- Button mushroom1
- Baby marrows · sliced6
- Bread
- Parsley
Instructions
- Heat the potjie pot over medium-high heat and season the oxtail with salt and pepper.
- Add the oil and brown the oxtail in batches until deep golden, then set aside.
- Lower the heat to medium. Add the chopped onion, garlic and bay leaves and sauté for about 5 minutes until soft and fragrant.
- Stir in the mushroom soup powder, beef stock and brown sugar, scraping the pot to lift the browned bits. Add the tomato paste, origanum, nutmeg and clove.
- Stir gently, return the oxtail to the pot and simmer covered for about 4 hours.
- Skim off any excess fat with a spoon.
- Layer in this order: potatoes and carrots first, then green beans, mushrooms and sliced baby marrows, and finish with the onion rings. Do not stir.
- Cover and simmer for about 45 minutes more. Avoid stirring.
- Let the pot rest off the heat for 10 minutes. Skim any fat, garnish with parsley and serve with bread or rice.
Summarized from Foodies of South Africa's video. Watch it for the details.
More recipes with
GarlicOnionCarrotPotatoBrown sugarMushroomBreadTomato paste
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