Oxtail & Bacon Potjie

We all have our favourite oxtail recipe, but this one relies on the addition of bacon to add a little extra smokiness and depth to the flavour.

Level

Beginner

Category

  • Beef
  • Pork

Cuisine

  • South African

Cooking Methods

  • Braai

Ingredients

    1 kg oxtail, cut into pieces
    1 packet streaky bacon
    ½ cup (125 ml) seasoned flour
    30 ml oil
    30 ml butter
    2 onions, chopped
    4 large leeks, sliced
    4 celery sticks, sliced
    30 ml Food Lover’ Crushed Garlic
    1 can (410 g) Food Lover’s Tomato & Onion Mix
    2 bay leaves
    1 – 2 litres beef stock
    250 ml red wine (optional)
    sprinkling of black peppercorns, left whole
    10 ml dried thyme
    1 prepack Potjie Vegetable Mix
    or assorted baby carrots, whole baby onions, whole baby potatoes, green beans
    125 ml sherry (optional)
    Salt & pepper, to taste

Directions

    Coat oxtail pieces in seasoned flour.
    Heat butter and oil in pot and fry bacon until cooked, remove bacon from the pot.
    Fry floured oxtail pieces in the bacon-flavoured fat until browned, remove oxtail pieces from pot.
    Saute the onions, leeks, celery and garlic until soft.
    Add oxtail and bacon and stir.
    Add can of tomato & onion mix, bay leaves, peppercorns and some of the stock, mixed with red wine if using.
    Allow to simmer for about 3 hours, checking that the mix does not dry out and burn and keeping coals replenished as needed.
    Top up with extra stock as and when necessary.
    About 1 hour before end of cooking time, toss in thyme, vegetables and sherry if using. Try not to disturb the vegetables too often, they should stay whole.When meat is very tender (almost falling off bone), check seasoning and adjust if needed. If gravy is too thin, thicken with a little Maizena. For added richness, you can also add a big dollop of cream if you like, but the stew should already be hearty and flavoursome on its own.
Baked Seafood Florentine