Recipes > Savanna Potjie and Curries

Oxtail Potjie

Probably the tastiest potjie recipe ever.

Ingredients
  • 500g Oxtails cut 2 inches thick pieces
  • 10 slices Bacon cut in 1 inch pieces
  • ½ cup Flour seasoned with salt and pepper
  • 1 litre beef stock
  • 1 can tomato paste
  • 1 Bay leaf
  • 6 black peppercorns
  • 1 bouquet garni
  • 6 large leeks, chopped coarsely
  • 2 large onions, chopped coarsely
  • 6 large carrots, chopped coarsely
  • 20 button mushrooms
  • 1 cup red wine
  • ½ cup sherry
  • ½ cup cream
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons crushed garlic
Method

Dry oxtails with paper towel. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour. eat butter and olive oil and sauté bacon pieces. Remove bacon and brown Oxtail in resulting fat, remove and drain. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks. dd the finely diced carrots, leeks, onions and sauté until softened. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry. Bring slowly to a boil and cook slowly for 3 - 4 hours. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly. Just prior to serving, add cream and stir in. If you want to thicken the sauce mix some cornstarch with the cream before adding.

 

Chicken Potjie

Ingredients
  • 45 ml cooking oil
  • 1 kg chicken thighs
  • 10 ml salt
  • 4 bay leaves
  • pinch dried thyme
  • 4 black pepper corns
  • pinch ground allspice
  • 45 ml chutney
  • 500 ml carrots, peeled and sliced
  • 6 large potatoes, peeled and sliced
  • 500 g whole button mushrooms
  • 125 ml boiling water
  • 1 chicken stock cube
Method

Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.