By Bruce von Pressentin
- 3 kg Oxtail
- Sunflower oil
- Cake flour, for dusting
- 4 med onions, roughly chopped
- 4 cloves garlic, finely chopped
- 5 g crushed coriander seeds
- 5 g fine cumin
- 10 g thyme
- 10 g rosemary
- 50 g tomato paste
- 500 ml red wine
- 2 tins diced tomatoes
- 2l water or beef stock
To add later:
- 4 big carrots, roughly chopped
- 1 bunch celery, finelly chopped
- 1 bunch leeks, roughly chopped
- 500 g patty pans, whole
- 1 kg baby potatoes, cut in half
- 500 g button mushrooms, whole
- Season to taste
- Jasmine Rice
- Chopped parsley
- Fresh lemon Zest
- Start with a hot cast iron pot on the coals or in a thick bottomed cast iron pot on the stove. We have gone for the South African Tradition to cook your Potjie over the coals, low and slow. Especially because we are on lockdown and to inspire you cook outside with your family and make a day out of it.
- Dust the oxtail with a little flour and season well, add a little oil to the hot cast iron pot and fry the oxtail in batches so that you get a good colour on them.
- Remove oxtail from the pot, add some oil and fry the onions and garlic until soft, you can add a little water as well to help them cook evenly.
- Then add the spices and herbs and fry for a couple of minutes. Add the tomato paste and give it a stir. Deglaze with the redwine, preferably a good Cab and let it cook for a couple of minutes before adding the tomatoes and stock/water.
- Now you have to let it cook slowly, for about 3 hours until the meat is tender, but not falling off the bone, lifting the lid and stirring as little as possible, I know its difficult.
- Then add the rest of the ingredients in layers and cook for another hour or so until the veggies is tender, taste and season.
- Serve with steamed rice and garnish with chopped parsley and freshly grated lemon zest.
- To finish it off beautifully, pair it with the Peter Falke Cabernet Sauvignon 2016, the wine cuts through the richness of the meat and stands up to the bold flavours of the dish. Enjoy!