So when I was not feeling so good yesterday, I told the boys they’ve got to fend for themselves. They decided to make Oxtail Potjie. They also decided they were going to cheat because they weren’t going to wait for hours. Naturally under my guidance, here’s how they did it.
2 kg oxtails
2 onions sliced
1 green pepper
2 bay leaves
1 tsp peppercorns
1 tsp coriander seeds
2 green chilies deseeded (optional to deseed)
2 cups beef stock
1 tblsp garlic ginger paste
1 pkt Knorr mutton soup mix
A few sprigs of thyme
1 tsp pepper
1 tsp BBQ spice
1 tblsp smoked paprika
1 tsp each cumin and coriander powder
1 can tomato paste
Aromix spice or Aromat
Vegetables of choice – We used prepacked and layered in this order after the potatoes which go first :
Carrots, cut into diagonal pieces
Green beans, halved
Baby corn, sliced in 3 (or just horizontally)
Quick Cheat Method:
Add Oxtail, beef stock, bay leaves, pepper corns and 2 thyme sprigs to pressure cooker and cook on high pressure for 40 minutes.
Add ¼ cup oil to potjie pot and place pot on potjie stand on gas bottle.
Add onions, chilies, coriander seeds and fry till onions are translucent.
Add garlic and ginger and fry another 30 seconds.
Using a slotted spoon add the oxtail from the pressure cooker.
Add all the spices, tomato paste and another few sprigs of thyme.
Add the green pepper and cook for another 5 minutes.
Add ½ the stock from the pressure cooker and close the lid and cook on medium flame until oxtail tender (when you insert the tip of a sharp knife).
Start layering the vegetables.
Sprinkle Aromix after each layer of vegetable, ending with the mushrooms.
Mix the soup mix with the remaining stock left in the pressure cooker and pour over all the vegetables.
Cover with a lid and leave undisturbed for another 1 ½ -2 hours.
Served with rice
Prepared, tried and tested by: Melanie Kramar
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