Another thing about our country’s food is – Potjie. During the Great Trek the pioneers made stew in a big dutch oven over an open fire. This has become a favourite dish for get-togethers where one person is designated to prepare the food, and you better not dare touch it! And usually every one has his own special top secret recipe. Here’s mine!
Heat dutch oven over coals or on the stove.
Cut off excess fat from the meat. Brown oxtail pieces in butter. Add onions and fry for 5 – 10 minutes. Add sherry or wine. Place lid on pot and cook slowly for one hour. Check liquid level and add water as needed.
In a measuring jug or cup mix curry powder, vinegar, chutney, ketchup and honey. Add to the other liquid in your pot. Add salt & pepper and mix through well. Cook slowly for about another 3-4 hours.
About 30 minutes before dishing up, add potatoes & carrots. Place them over the top of the meat – DO NOT STIR THROUGH! The vegetables should be steamed over the top of the meat, not cooked in the sauces.
Make sure that the dish is cooked very slowly so as to prevent the meat from burning. It can also be prepared in an oven at 180°C.
Enjoy with any starch of choice. Lop up the juices with fresh crusty bread.
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Yummy and authentic. I cooked it in the crockpot for 8 hours, placing the potatoes and carrots on the top. It turned out delicious. I served it over rice with a mixed salad. Thanks for sharing the recipe!
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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Annelize on 12.15.2013
Thanks Franci for trying it! So glad you enjoyed it!