Braised Oxtail Potjiekos Recipes

BRAISED OXTAIL (POTJIEKOS)

Braised Oxtail (Potjiekos) image

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.

Provided by kolibri

Categories Stew

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.
Cook in 150 C/300 F oven for 2 hours.
Add sweet potatoes and onions, and cook another 30 minutes.
Season and serve hot.

Nutrition Facts : Calories 523.1, Fat 0.4, SaturatedFat 0.1, Sodium 162.7, Carbohydrate 92.5, Fiber 12.7, Sugar 27.6, Protein 7.4

BRAISED OXTAIL

Braised Oxtail image

I'm so glad oxtails are back in British supermarkets, after the mad cow scares. This is by my daughter's request. She's always turned her nose up at it but after having it at a friend's house, loves it. The recipe comes from Mrs Beeton's Family Cookbook. After browning the meat and onions,I bung it in the slow cooker and leave it on all day. Serve with mashed potatoes and veg.

Provided by Sherrie-pie

Categories Stew

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 kg oxtails
50 g beef drippings (OK, I use olive oil)
2 medium onions, sliced (200g approx)
25 g plain flour
500 ml water or 500 ml beef stock
salt and pepper
bouquet garni
2 cloves
1 leaf mace
1/2 lemon, juice of

Steps:

Wash oxtail, dry it thoroughly, trim off excess fat. Joint it if necessary. Divide the thick parts in half.
Heat the dripping in a stewpan. Fry the pieces of oxtail until browned all over, then remove them from the pan and put to one side. Fry the onions slowly until browned. Stir in the flour and cook for 1 - 2 minutes. Gradually add the water or stock, then add the seasoning, bouquet garni and spices and stir until boiling. Return the pieces of oxtail to the pan, cover with a tight-fitting lid, reduce the heat and simmer gently for 2 1/2 - 3 hours. Remove the meat and arrange it on a warmed serving dish. Add the lemon juice to the sauce and re-season if required. Strain the sauce and pour it over the oxtail. Garnish with bread croutons, julienne striped of cooked carrot and turnip.

Nutrition Facts : Calories 53, Fat 0.1, Sodium 4.3, Carbohydrate 12, Fiber 1, Sugar 2.5, Protein 1.3

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