2 large oxtails, cut into joints
1/3 cup cooking oil
2 large onions, thickly sliced
6 bay leaves
4 chopped cloves of garlic
4 large carrots, peeled and thickly sliced
1 packet of baby marrows, thickly sliced
250g button mushrooms, leave whole
the juice of one lemon
6 potatoes, peeled and halved
1 cup of red wine
water to cover
black pepper
a dash of Worcester sauce

  • Heat the oil in the potjie, brown the meat quickly over high heat with the onion.
  • Add bay leaves, garlic, lemon juice, salt, pepper, Worcestershire sauce and carrots. Add enough water to cover all ingredients.
  • Leave to simmer away very slowly for four hour
  • Add the potatoes, mushrooms, baby marrows and wine and let it simmer until the potatoes are done and the meat is tender.
  • Serve with rice or pap, fresh breads and salads.


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