Oxtail and red wine potjie

• Meat

  • 10 slices Bacon
  • 500 Gfresh oxtails

• Produce

  • 1 Bay leaf
  • 20 Button mushrooms
  • 6 Carrots, large
  • 2 tbsp Garlic
  • 4 Leeks, large
  • 2 Onions, large

• Canned Goods

  • 1 Litre beef stock
  • 115 g Tomato paste

• Baking & Spices

  • 1/2 cup Flour
  • 6 Peppercorns, black

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 250 ml Red wine

• Other

  • 1 Bouquet garni

Found on cooksister.com

Description

Ingredients

• 500gfresh oxtails (get your butcher to slice them into pieces in between the bones)
• 10 slices of bacon cut into 2.5cm pieces
• ½ cup flour, seasoned liberally with salt and pepper
• 1 litre beef stock
• 115g tomato paste
• 1 bay leaf
• 6 black peppercorns
• 1 bouquet garni
• 4 large leeks, chopped coarsely
• 2 large onions, chopped coarsely
• 6 large carrots, 2chopped coarsely and 4 diced finely
• 20 button mushrooms, quartered
• 250ml red wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons crushed garlic

Directions

• Wipe the oxtails dry with a paper towel.
• Put seasoned flour in a resealable plastic bag, then add the Oxtail and shake to coat with flour.
• Heat the butter and olive oil in the potjie (either over coals or gas) and sauté bacon pieces.
• Remove bacon, add the oxtail to the pot and brown in the bacon fat.  When each piece is browned all over, remove and drain on paper towels whiloe keeping warm.
• Add the 4 finely diced carrots to the pot together with the chopped onions and the leeks, and sautée until softened.
• Reteurn the oxtail and bacon to the pot and add the bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, beef stock and red wine.
• Bring slowly to the boil (if you got this far on gas, now is the time to transfer it to the coals). Cover tightly with a lid and allow to cook undisturbed for 4 hours.
• One hour before serving, add the remaining carrots and mushrooms and continue cooking slowly, without stirring.
• If you want a thicker sauce, stir in some cornstarch mixed with cold water just before serving over rice or polenta (or mieliepap !)