Truly South African: Oxtail Potjie

"Ask any South African what is the first thing they think of when they hear “poitjiekos”, and the majority will answer the same; outdoors, socializing around the fire, waiting in anticipation for that meal you know is going to be an absolute winner, a story or two of the best potjie they have had.  There is so much one can say about potjiekos.  If you would like to read further you can go over here to read more..."

Cooking oxtail by means of a potjie is the perfect way as it  needs time and patience. This is a really fantastic recipe that turned the meat tender and the potjie was full of flavour and rich. Just totally amazing.  Unfortunately, I can't take all the credit for this recipe as this was found on www.cookbook.co.za. 

This is also a nice way to enjoy the evening with little work as the men sits around the fire mustering the will power in not peeking while the potjie "praat lekker politiek met mekaar" while us ladies can sit back, relax with excellent company over a lovely glass of wine.

Its best served keeping it traditionally South African krimmel mielie pap is the best.  It absorbs all those juices and makes the dish truly memorable. You can serve it with mash, rice, couscous or some lovely fresh bread.

INGREDIENTS:

500 – 600g Oxtail  cut into pieces
2 smoky Kassler chops cubed (you can use bacon, about 1/2 a packet but I have to agree with Graeme  bacon just does not seem to be as smoky as it used to be and the Kassler chops just adds that extra deepth to the potjie)
½ cup seasoned flour
1 liter beef stock
400g tin tomato paste
2 tablespoons crushed garlic
4 dry bay leaves
10ml Paprika or Smoked Paprika
15ml Ina Paarmans Meat Spice
4 large leeks roughly chopped
2 large onions roughly chopped
2 large carrots roughly chopped
3 large potatoes roughly chopped
250ml peas
250g punnet button mushrooms (try finding smallish ones and through them in whole)
1 very large glass of red wine
125ml  cup sherry (don't  worry if your hand slips a bit)
Good knob of  butter - don't be stingy
Freshly ground pepper and sea salt
Fresh Mixed herbs, about 10 stalks (I used rosemary, parsley, thyme, and sage) tied together that you can remove easily or a bouquet garni.

Method Behind My Madness:

Preparing the fire till its the right temperature is normally the Mans Job.  (The men normally end up thinking they the ones who is cooking but that is OK - the secret stays between us ;))

Chop up all your veg and place in bowls ready to add when needed is a nice way in having everything nicely prepared.

Place your potjie on the edge of the fire to heat up, add the butter and a good splash of olive oil, add the Kassler cubes or bacon and cook for about 5 minutes.

Sprinkle the oxtail pieces with the seasoned flour (seasoned with Meat Spice and Paprika)  to coat and then brown with the kassler cubes, turning them with tongs to get a nice even colour all over.

Remove the oxtail pieces and the kassler and set aside.

Add the carrots, the onions and the leeks and cook for about 5 minutes.

Now add back the meat and all of the rest of the ingredients, stir, place on the lid, make sure the fire is moderate to hot just not boiling.

 

Sit back and relax for about 2 hours before you take a look. (One of the biggest secrets in making a potjie is not opening the lid)

Make sure the fire is kept fairly constant, you want the sauce to bubble slowly, not boil. This is when the ingredients are talking politics with each other.

After another hour check again and if the sauce is too thin, add a tablespoon of maizena (cornstarch) to 2 tablespoons of water, mix and then add to the liquid, stir and cook for the last half hour. 

Leave it on the fire for about 3 1/2 hours in total before serving.

EAT and ENJOY a TRULY South African Way of COOKING!!

Feel free to give me your input on your favourite potjie memory, or experience.... Share your thoughts!