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Print this Recipe    Oxtail 04

Oxtail Potjiekos
Serving Size : 6

30 ml oil
2 large oxtails (cut in segments)
3 med onions, sliced thinly
1 Tbsp crushed garlic
2 red chilies, chopped
7 whole cloves
2 fresh bay leaves
salt and pepper to taste
500 ml hot water

Cut as much excess fat from the oxtails as possible. Heat the oil
in the "potjie" (or a camp oven) and saute the meat until brown.
Add onions, garlic, chilli, cloves, bay leaves, salt and pepper.
Stirfry for about 10 minutes to combine flavours and soften the
onions. Add hot water, cover and simmer very slowly in the Weber
for 2 hours. Be careful not to burn.

While the meat is cooking, prepare the vegetables:

2 bananas, sliced thickly
3 med carrots, sliced
8 - 10 baby potatoes, scrubbed
8 - 10 pickling onions, peeled
2 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh thyme
2 Tbsp chopped fresh parsley
400g tin peeled tomatoes, crushed

Go to where your "potjie" is bubbling in the fire, and add the
vegetables in that order. Cook SLOWLY for another hour. While
cooking, mix ingredients for the sauce, add and cook for another
30 mins., or until meat is JUST falling off the bone. sauce

2 Tbsp fruit chutney
63 ml brown vinegar
2 Tbsp tomato sauce
2 Tbsp honey
1-2 Tbsp curry powder

Mix together, and pour over "potjie". Serve with rice, or better
still pap (a porridge made from maize meal).

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