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My favourite oxtail potjie recipe. There’s nothing better in winter than an oxtail potjie. Here’s my favourite recipe for this South African dish. Oxtail potjie – the South African classic.
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Ingredients. Serves 4 – 6. Olive oil. 1 kg oxtail pieces, as lean as possible. Cooking method. Put flour, salt, paprika, coriander and pepper into a plastic bag and toss together with oxtail pieces so the meat is evenly coated. Heat a generous glug of olive oil (about 3 tbs) in a large flat- bottomed potjie or heavy bottomed pan. Add onion and garlic and fry for a few minutes until just turning brown. Add the floured oxtail and brown all over.
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Retain seasoned flour left in the bag in case you need to thicken the stew later. Once the meat is sealed, add red wine, mixed herbs and half the stock. Cover the pot and cook slowly on a very low heat for three hours. The meat should be covered but not drowned. After three hours, add the veggies and cook for another hour until they’re soft and beginning to disintegrate into the gravy. Keep checking to ensure there’s enough moisture. When ready, sprinkle chopped chives and parsley over the stew and serve on a bed of rice.
Wine suggestion: Harry Reginald Haddon, Getaway wine blogger, says go Cab or go home when it comes to the oxtail stew.