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Question of the Day: Have you ever ordered a product online and received a fake knock-off?
Any oxtail potjiekos ideas?
- Thread starter The_Ogre
- Start date
The_Ogre
Honorary Master
I have two no. 3 potjies. Two because initially I thought we left mine at a camp we were at only to find out one of our friends had it. He didn't know it was mine until I mentioned it in passing that I left my pot at our last camp. This was a few weeks after the fact and by that time I'd already bought another one.You so lucky ! Awesomeness .... I still have to purchase my very first "Potjie" , had many "Potjie kos" before and it is so freakin awesome. Have a good one.
I must say, having more than one has its upsides because sometimes you feel like having some spicy and the kids won't sing along. So you just make them something else in the other pot
But yeah, you need to get yourself one, just don't buy that Bushbaby k@k
Tabac
Honorary Master
What were you doing at your boss's house? Did you two have a "special bond"
Not at his house. We often had bbq's at work, and sometimes as a work group (with our families) went camping over weekends.
The_Ogre
Honorary Master
Whatever, i'm sure it was fabulousNot at his house. We often had bbq's at work, and sometimes as a work group (with our families) went camping over weekends.
Marius Flash
Expert Member
Yup , Winter is coming and I need to make a "Super Duper Potjie" going to scout for 1st timer recipes.
Sukkafool
Well-Known Member
this is the one i Always make when i do make. quite a pricey pot but it rules.
500g Oxtails cut into 2 inch thick pieces
10 slices Bacon cut into 1 inch pieces
½ cup flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic
Dry oxtails with paper towel.
Put seasoned flour in a ziplock bag, then add the Oxtail and shake to coat with flour.
Heat butter and olive oil and sauté bacon pieces.
Remove bacon and brown Oxtail in resulting fat, remove and drain.
Finely dice 4 of the carrots.
Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and sauté until softened.
Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
Bring slowly to a boil and cook slowly for 3 – 4 hours.
1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.
500g Oxtails cut into 2 inch thick pieces
10 slices Bacon cut into 1 inch pieces
½ cup flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic
Dry oxtails with paper towel.
Put seasoned flour in a ziplock bag, then add the Oxtail and shake to coat with flour.
Heat butter and olive oil and sauté bacon pieces.
Remove bacon and brown Oxtail in resulting fat, remove and drain.
Finely dice 4 of the carrots.
Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and sauté until softened.
Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
Bring slowly to a boil and cook slowly for 3 – 4 hours.
1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.
Polly101
Expert Member
I'd add plenty of smoked paprika to this too - always put it into my oxtail; also butterbeans....
Sukkafool
Well-Known Member
I usually add a variety of extras, from garlic to spices to different veg as well, also a little more wine and a little more sherry never hurts either. but this is always the basis for doing this pot. Damn. Im getting hungry now.