Oxtail And Red Wine Potjie Recipes

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OXTAIL AND RED WINE POTJIE



Oxtail and red wine potjie image

A potjiekos is a traditional South African stew, slow cooked in a cast-iron pot over an open fire. This one combines the richness of oxtails and red wine to provide a delicious, hearty one-pot meal.

Provided by Jeanne Horak-Druiff

Categories     Entree

Time 4h30m

Yield 8-10

Number Of Ingredients 16

500gfresh oxtails (get your butcher to slice them into pieces in between the bones)
10 slices of bacon cut into 2.5cm pieces
½ cup flour, seasoned liberally with salt and pepper
1 litre beef stock
115g tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
4 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, 2chopped coarsely and 4 diced finely
20 button mushrooms, quartered
250ml red wine
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Steps:

  • Wipe the oxtails dry with a paper towel.
  • Put seasoned flour in a resealable 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) 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 whiloe keeping warm.
  • Add the 4 finely diced carrots to the pot together with the chopped onions and the leeks, and sautée until softened.
  • Reteurn 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 the boil (if you got this far on gas, now is the time to transfer it to the coals). Cover tightly with a lid and allow to cook undisturbed for 4 hours.
  • 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 or polenta (or mieliepap !)

BRAISED OXTAILS IN RED WINE SAUCE



Braised Oxtails in Red Wine Sauce image

This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16

2 (750 milliliter) bottles dry red wine
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
5 pounds beef oxtail, cut into pieces
¼ cup butter, divided
5 shallots, chopped
5 cloves garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 sprigs fresh thyme
1 bay leaf
2 sprigs flat-leaf parsley
5 cups beef broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
  • Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
  • Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
  • Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

Nutrition Facts : Calories 891.1 calories, Carbohydrate 36.4 g, Cholesterol 228.4 mg, Fat 33.9 g, Fiber 2.7 g, Protein 64.6 g, SaturatedFat 15.8 g, Sodium 1132.4 mg, Sugar 5.6 g

OXTAIL WITH RED WINE POTJIE



Oxtail With Red Wine Potjie image

Make and share this Oxtail With Red Wine Potjie recipe from Food.com.

Provided by L. Duch

Categories     Stew

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs oxtails, cut into sections
2 tablespoons all-purpose flour
2 tablespoons cooking oil
1 large onion, chopped
1 garlic clove, crushed
2 bay leaves
2 teaspoons salt
fresh ground black pepper
1/2 teaspoon dried rosemary or 2 teaspoons fresh rosemary
1 cup dry red wine
1 cup meat stock
2 leeks, sliced
2 carrots, quartered
2 stalks celery, cut into chunks

Steps:

  • 1. Coat oxtail with flour and brown in heated oil.
  • 2. Add bay leaves, salt pepper and rosemary to meat, and pour heated wine and stock itno pot. Stir once, then cover with lid and simmer slowly for 2.5-3 hours or until meat is tender. Only open the lid to replenish with heated wine or meat stock if necessary.
  • 3. Arrange leeks, carrots and celery on top of meat and simmer for further 15-30min.

Nutrition Facts : Calories 122.4, Fat 4.8, SaturatedFat 0.6, Sodium 808.3, Carbohydrate 12.2, Fiber 1.8, Sugar 3.6, Protein 1.3

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