Braised Oxtail (Potjiekos) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Potjiekos has been part of the South African culture for centuries, since the first settlements at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire. This could work as a crockpot recipe, or as a set-it and forget-it stew. Original recipe is from Conrad Gallagher's In 3 easy Steps cookbook. Ingredients:
2 kg oxtails |
750 ml white wine (cabarnet or similar) |
4 fresh thyme sprigs |
8 small sweet potatoes, peeled and cubed |
25 white pearl onions or 25 shallots |
olive oil |
salt |
pepper |
Directions:
1. Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.
2. Cook in 150 C/300 F oven for 2 hours.
3. Add sweet potatoes and onions, and cook another 30 minutes.
4. Season and serve hot.
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