Oxtail Potjie
Servings 8
Ingredients
- 1,8 kg oxtail, portions
- 2 Tbsp (30 ml) Bisto Original Gravy Powder
- 2 Tbsp( 30 ml)
Hinds Spices Southern Grill All in One Seasoning - 3 Tbsp (45 ml) cooking oil
- 2 medium onions, finely chopped
- 2 sprigs rosemary, stalks discarded, finely chopped
- 4 cloves garlic, finely sliced
- 4 cups beef stock
- 1 x 410 g can
Rhodes Quality Chopped & Peeled Tomatoes - 500 g pickling onions, peeled & kept whole
- 700 g baby potatoes
Instructions
- Prepare hot coals for making a potjie, with a second fire for backup coals.
- Season the oxtail portions all over with Bisto Original Gravy Powder and Hinds Spices Southern Grill All in One Seasoning.
- Using a potjie large enough for 6 to 8 people, heat the oil and fry the oxtail in batches until brown.
- Remove the browned meat from the pot.
- Add a little more oil, if needed. Then add the onion and rosemary, and fry until soft. Add the garlic and stir.
- Add the stock, Rhodes Quality Chopped & Peeled Tomatoes and browned oxtail. Stir well. Cover with a lid and bring to a simmer.
- Cook over low heat for 3 hours. Check and adjust the liquid (water) and temperature now and then to prevent burning.
- Add the baby onions and potatoes, and cook for another hour.
- Skim off the fat before serving. Serve with rice.