Saturday, January 21, 2006
Recipes: Rasputin's Oxtail Potjie.
Well. It's Saturday. It's Rugby time again. None of the TV Networks realised it yet, though. So we can't watch. But we can listen. And, obviously, follow the warm-up games on the brilliantly exciting website that is Rugga World.
So, why not revisit the age-old famous tradition of an Oxtail Potjie. But with a bit of a twist. The personal recipe of a Saffa contributor living abroad! Rasputin's Oxtail Potjie. Read on!
- 2 large oxtails, cut into joints
- 1/3 cup cooking oil
- 2 large onions, sliced into fairly thick rounds
- 6 bay leaves
- 4 chopped cloves of garlic
- 4 large carrots, scraped and cut into chunky wheels
- the juice & zest of one lemon
- 6 cloves
- a good grind of black pepper
- a dash of Worcester sauce
- 6 potatoes, peeled and halved
- 1/3 cup brandy
- red wine to cover
Heat the oil in the potjie, then brown the meat quickly over high heat with the onion. Add bay leaves, garlic, cloves, lemon juice, salt, pepper, Worcester sauce and carrots. Add enough red wine to barely cover.
Let it simmer away very slowly for four hours, then add the potatoes and the brandy and let it simmer until the potatoes are done and the meat is fall-off-the-bone tender.
Serve with rice, crispy fresh bread and green salad.
And lots of red wine (Kandas' addition. Just trying to help.)
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