Oxtail potjie

8 servings Prep: 20 mins, Cooking: 4 hrs
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Nothing says traditionally South African more than a three-legged pot on the coals.

By Food24 February 23 2011
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Ingredients (16)

30 ml butter
30 ml canola oil
1.5 kg oxtail
flour — seasoned
1 onion — sliced
3 garlic — cloves, sliced
1 carrots — large, diced
1 celery stalks — large
2 fresh rosemary — sprigs
12 pickling onions — peeled
250 g carrots — baby, peeled
12 baby potatoes
250 ml stock — beef
30 ml tomato paste
500 ml wine — red
salt and freshly ground black pepper
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Coat the oxtail pieces liberally in seasoned flour.

Heat the butter and oil in the potjie.

Brown the meat and set aside.

Add the prepared onion, garlic, carrot, celery and rosemary and fry until softened.

Add the remaining veggies and heat through.

Add the meat, followed by the hot stock, tomato paste and wine.

Cover and simmer gently over moderate heat for 4 hours.

Add more wine if the liquid evaporates too rapidly.

Season to taste and serve with rice, mash or homemade bread.

Reprinted with permission of Bits of Carey.

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