Name: Johan's dutch oven oxtail in sherry
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: serving
Cuisine: Beef
Ingredients: 1 kg oxtail; 550 ml water; 500 ml sherry sweet; 10 button mushrooms whole; 16 carrots whole baby; 8 baby potatoes peeled; 1+1/2 peas frozen; 25 g soup powder oxtail; 1 tsp salt or oxtail stock cubes; 1 tsp allspice ground; 10 button mushrooms halved; 4 tbsp flour; 2 garlic cloves, minced

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Ingredients (13)

1 kg	oxtail
550 ml	water
500 ml	sherry — sweet
10	button mushrooms — whole
16	carrots — whole baby
8	baby potatoes — peeled
1+1/2	peas — frozen
25 g	soup powder — oxtail
1 tsp	salt — or oxtail stock cubes
1 tsp	allspice — ground
10	button mushrooms — halved
4 tbsp	flour
2	garlic — cloves, minced

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Method:

Inspired by my wife Jenny who cooks her oxtail in Old Brown Sherry. If you like oxtail and potjiekos, then you have to give this one a go. Very “lekker” (nice).

Heat the pot (or Dutch oven) until very hot.

In a plastic bag, coat the meat with the flour.
Brown the meat in its own fat about 10 minutes.
Add the water and sherry, cover and simmer gently for 1 1/2 hours.
Add the onions and garlic, replace the lid and simmer for another 2 hours.
Have an occasional peek, adding more (boiling) water if necessary.
Arrange the carrots, potatoes, peas and mushrooms in layers on top of the meat.
Cover and simmer for another hour.
Mix the water, soup powder, salt/cubes and allspice and add.
Simmer for 15 minutes.
Serve with rice,samp or Mealie (corn) bread.