Johan's dutch oven oxtail in sherry

Recipe from: 23 May 2011
Preparation time: 15 mins
Cooking time: 5 hrs
 
 

Ingredients

 
  • 1
    kg
    jointed and cleaned oxtail
  • 550
    ml
    water
  • 500
    ml
    sweet sherry
  • 10
    whole button mushrooms
  • 16
    whole baby carrots
  • 8
    whole baby potatoes, peeled
  • 1+1/2
    cups frozen green peas
  • 25
    g
    oxtail soup powder
  • 1
    tsp
    salt or oxtail stock cubes
  • 1
    tsp
    groung allspice
  • 10
    button mushrooms, halved
  • 4
    tbsp
    flour
  • 2
    cloves
    garlic, minced
Servings: Change Serving
 
 

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.
 

 

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