Oxtail With Red Wine Potjie Recipes

OXTAIL AND RED WINE POTJIE

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

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.

OXTAIL STEW WITH DUMPLINGS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.
• To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it's the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.
• To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.

OXTAIL WITH RED WINE POTJIE

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.