Porter oxtail potjie with braaied spuds - Yuppiechef Magazine

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. First you need to brown your oxtail. You can do this on the braai or in the oven.

Step 2

2. To braai, season well and coat in olive oil. Braai over medium coals until browned and caramelised. To roast, set your oven to 220°C. Season well and drizzle with olive oil. Roast in the oven for 20-25 minutes until it is browned and caramelised.

Step 3

3. Remove from the heat and set aside.

Step 4

4. In a large potjie pot, fry your onion until it begins to brown.

Step 5

5. Add the bacon and fry until cooked.

Step 6

6. Add your garlic, tomato paste and anchovies, then stir fry for another minute until fragrant.

Step 7

7. Add the meat and flour and continue to stir fry for another minute to cook out the flour.

Step 8

8. Add the beer to deglaze and scrape off any bits that are stuck.

Step 9

9. Add the tin of tomato, leeks, stock, thyme, rosemary and bay leaves.

Step 10

10. Gently stir the pot to combine.

Step 11

11. Simmer the potjie on a low to medium heat for 2 ½ hours. Stir gently and only occasionally.

Step 12

Potjie-

Step 13

12. At the 2 ½ hour mark, add the mushrooms, baby onions and plum tomatoes. Try not to stir too often from here on out.

Step 14

13. Continue cooking for another 45-60 minutes until the meat is falling off the bone and the onions are soft.

Step 15

For the spuds

Step 16

1. Boil the whole potatoes in salted water until they are about 70% cooked.

Step 17

2. Slice them in half and then score them in a crisscross pattern using a fork.

Step 18

3. Lay the potatoes face down on a tray that’s been lined with the melted butter. The hot potatoes will absorb the butter which makes them lekker when braaing.

Step 19

4. Braai the potatoes on a flip grid over medium-hot coals, until they are golden brown.

Step 20

5. Season with salt and pepper and serve on the side of the potjie.

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