Citizen Reporter
Reporter
2 minute read
24 Oct 2021
8:00 am

Recipe of the day: Oxtail and red wine potjie

Citizen Reporter

Call your family and loved ones over this Sunday to enjoy this delicious and wholesome oxtail and red wine potjie with steamed bread.

Oxtail and red wine potjie. Picture: Pinterest

Sundays are the most opportune days to gather the whole family and spend some quality time together. What is a family gathering without a delicious, hearty and filling Sunday meal?

Prepare this beautiful oxtail and red wine potjie recipe for yourself and the family.

Oxtail and red wine potjie

Oxtail and red wine potjie
Oxtail and red wine potjie. Picture: Pinterest

Ingredients

  • 1.5kg of oxtail
  • 3 tablespoons of flour
  • Salt and milled pepper
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 3 cloves garlic
  • 1 onion, roughly chopped
  • 1 cup of red wine
  • 2 cups of beef stock
  • 2 carrots chopped or 1 packet of baby carrots
  • 250g brown mushrooms
  • 2 cans of Mexican flavoured tomatoes
  • 2 bay leaves
  • 8 thyme sprigs

For the corn bread

  • 1 cup of cake flour
  • 1 cup of polenta or cornmeal
  • ¼ cup of butter
  • 3 teaspoons of baking powder
  • ½ teaspoons of salt
  • 2 eggs
  • 2 tablespoons of sugar
  • ¾ cup of buttermilk
  • freshly milled pepper
  • 3 tablespoons of chopped spring onion

ALSO READ: Recipe of the day: Delicious noodle bake

Instructions

  1. Toss the oxtail in the flour and seasoning.
  2. Heat a large saucepan/pot and add the oil and butter. Brown the oxtail in two batches until brown all over. Add the shanks back to the pot and add all the other ingredients.
  3. Bring to a simmer, turn the heat down low and pop a lid on. Leave to simmer for 2-2½ hours or until the meat is tender. Remember to check on it every 30 minutes or so.
  4. Add extra stock if the potjie starts looking dry.
  5. Season to taste.
  6. For the dumplings, mix all the ingredients together well.
  7. Scoop 2-3 tablespoons of the batter onto the surface of the potjie at the 2-hour mark.
  8. Cover with a lid and let the dumplings steam cook for the last 30 minutes or so.
  9. Serve with chopped fresh parsley.

This recipe was found on nederburg.com