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Thursday, 14 September 2017

West Coast Oxtail Potjiekos With Muscadel

I am still on my extended stay here in Hondeklipbaai on the West Coast of South Africa. I have had numerous invites to eat with new friends and have watched them closely in their food preparations. Discovering a pack of oxtail in the freezer, I decided to make my own version of West Coast Potjiekos with what was available in the house. It turned out fab. Hope you enjoy it as much as I did!

Heat a little oil in your heavy cast iron pot.

Sear the meat to lock in the flavour and turn the heat way down on the flame.

Add water and season with salt and pepper.

Peel two onions and slice into quarters.

Crush two garlic cloves and chop up three jalapeno chilies to add to the pot. Close the lid and allow the potjie to cook on a low heat for roughly 2 hours or till the meat is soft and tender.

Peel 3 carrots and cut into chunks. Close the lid. Allow the potjie to cook on a slow heat for roughly an hour.

Peel 3-4 potatoes and cut into quarters. Add to the pot.

Peel and pit a butternut and slice into chunks. Add this to the pot.

Break a head of cauliflower into florets and add to the pot.

Use a quarter of a cabbage only.

Slice into chunks and add to the pot.

Add roughly half a bottle of muscadel to the pot. The remainder of the muscadel goes into the cook!

Put the lid on and allow to cook over a slow heat for another half an hour.

Now is the perfect time to cook your rice. Heat a little butter in another cast iron pan. Add a cup of Basmati rice. Add a handful of cranberries and a teaspoonful of paprika powder. Season with salt. Lightly fry the rice.

Add 2 1/2 cups cold water and bring to the boil. Turn the flame down once the water is boiling and cook until the rice is dry.

Mix a packet of Cream of Mushroom soup with cold water. Add this to the potjiekos, stir through, and allow to simmer for 15-30 minutes.

Stir the potjiekos only lightly if necessary. Stir the rice only to loosen the grains and spread the cranberries evenly.

Close-up of the rice.

Close-up of the Oxtail Potjiekos with Muscadel.

Dish up and enjoy!

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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