Obies ox­tail potjie

Weekend Argus (Saturday Edition) - - FRONT PAGE -

2 Tbs but­ter 1 large onion, finely chopped 2 cloves gar­lic, crushed 2 car­rots, finely diced 2 sticks cel­ery, finely sliced 1 heaped tsp corn­flour 1 cup (250 ml) dry red wine 100–200 ml Old Brown Sherry 1 cup (250ml) cold wa­ter 1 tsp ground gin­ger leaves of 4–5 oregano sprigs 1 Tbs rasp­berry (or ap­ple) pre­serve 1–2 stout ox­tails from a portly cow Whether you use one or two ox­tails de­pends on how many glut­tons you are serv­ing. Three is fine, too, if your potjie and your guests are big enough.

Heat the potjie over hot coals, but have plenty of coals on the go so that you can add more over the course of four hours.

Melt the but­ter in the potjie, and add the chopped onion, crushed gar­lic, diced car­rots and sliced cel­ery. Al­low to sim­mer, stir­ring now and then, un­til the veg­eta­bles have soft­ened.

Sprin­kle over a lit­tle corn­flour, stir to coat, and cook for a minute or two, stir­ring.

Add the red wine, sherry, wa­ter, gin­ger, oregano and pre­serve, stir well, and re­turn to a gen­tle sim­mer. Add the ox­tail chunks, bring back to a sim­mer, and cook on a gen­tle heat for four hours. Prefer­ably spoon off any extra fat. Serve with ba­con-and-beer braai bread.

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