Prep Time: 30 minutes
Cook Time: 4 hours
1. Wipe the oxtails dry with a paper towel. Put seasoned flour in a re-sealable plastic bag, then add the oxtail and shake to coat with flour. Heat the butter and olive oil in the potjie (either over coals or gas) or Dutch oven and sauté bacon pieces. Remove bacon, add the oxtail to the pot and brown in the bacon fat. When each piece is browned all over, remove and drain on paper towels while keeping warm.
2. Add the 4 finely diced carrots to the pot together with the chopped onions and the leeks, and sauté until softened. Return the oxtail and bacon to the pot and add the bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, beef stock and red wine. Bring slowly to a boil (if you got this far while cooking on gas, now is the best time to transfer it to the coals). Cover tightly with a lid and let cook for 4 hours (or 3 hours if using Dutch oven).
3. One hour before serving, add the remaining carrots and mushrooms and continue cooking slowly, without stirring. If you want a thicker sauce, stir in some cornstarch mixed with cold water just before serving over rice, polenta or Mieliepap – a South African maize flour porridge. Enjoy!
Recipe Credit: Jeanne Horak
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