RICH 'N ROBUST OXTAIL POTJIE:
YOU NEED:
45 ml (3 Tbsp) olive oil
1 kg Oxtail
1 Large onion, peeled and chopped...
375 ml (1 ½ cups) hot beef stock
30 ml (¼ cup) tomotoe paste
3 whole cloves
1 bay leaf
10 ml (2 tsp) chopped fresh thyme or 3 ml (½ tsp) dried
Salt and freshly ground black pepper to taste
250 g (about 10) pickling onions, peeled
4 stalks celery, chopped
WHAT TO DO:
1. Heat the oil in a cast-iron potjie over medium coals or in a heavy-based saucepan on the stove, and brown the oxtail. Add the onion and saute until soft.
2. Pour in the stock, wine and tomotoe paste, add the cloves, bay leaf, thyme and seasoning, and simmer for about 2 hours, adding more stock if required. Add the onions and celery, simmer for about 15 minutes until soft and serve with rice.
YOU NEED:
45 ml (3 Tbsp) olive oil
1 kg Oxtail
1 Large onion, peeled and chopped...
375 ml (1 ½ cups) hot beef stock
30 ml (¼ cup) tomotoe paste
3 whole cloves
1 bay leaf
10 ml (2 tsp) chopped fresh thyme or 3 ml (½ tsp) dried
Salt and freshly ground black pepper to taste
250 g (about 10) pickling onions, peeled
4 stalks celery, chopped
WHAT TO DO:
1. Heat the oil in a cast-iron potjie over medium coals or in a heavy-based saucepan on the stove, and brown the oxtail. Add the onion and saute until soft.
2. Pour in the stock, wine and tomotoe paste, add the cloves, bay leaf, thyme and seasoning, and simmer for about 2 hours, adding more stock if required. Add the onions and celery, simmer for about 15 minutes until soft and serve with rice.
