250 g baby carrots (or 4 large carrots, peeled, cut into large chunks)
12 baby potatoes
250 ml strong beef stock
30 ml tomato paste
500 ml good red wine
freshly ground salt and peper
Coat the oxtail pieces liberally in seasoned flour.
Heat the butter and oil in the potjie.
Brown the meat and set aside.
Add the prepared onion, garlic, carrot, celery and rosemary
and fry until softened.
Add the remaining veggies and heat through.
Add the meat, followed by the hot stock, tomato paste and
Cover and simmer gently over moderate heat for 4 hours.
Add more wine if the liquid evaporates too rapidly.
Season to taste and serve with rice, mash or homemade
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