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Oxtail and Mutton Potjie: Submitted by: Dennis Swanepoel | Date Added: 24 Aug 2016
Listed in: Stewing
Ingredients

1 Oxtail, cut into pieces
500g of Skaapskenkels (sheep shin), cut into pieces
500g Skaapstertjies/ribbetjies (Sheep tails/ribs)
250g Bacon, diced
8 Medium onions, diced
500ml Greenbeans, cut up
1 Bunch of carrots, sliced
0.5 Cauliflower, broken up
300g Button mushrooms
1 Green pepper, diced
15 Baby potatoes
2 Celery sticks, chopped
15 Whole baby onions
1 Red chilli pepper
Roughly chopped parsley
30ml Butter
4 Blocks beef stock, crumbled
10 Whole peppercorns
8 Whole cloves (kruinaeltjies)
4 Cloves of garlic, chopped
10ml Mixed herbs
1 Stick cinnamon
Pepper to taste
125ml Dry red wine
62ml Water
Grated neutmuskaat to taste
15g Brown onion soup

Cooking Instructions

Coat the Pot with the butter and braai the meat for about 15 minutes until brown
Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes
Remove the mutton pieces
Add the water and the wine to the oxtail, cover with the lid and allow the Potjie to simmer for about 1 hour
Replace the mutton and let it simmer for a further 50 minutes
Now pack the veggies as follows - A ring of green beans against the edge of the Pot, then a ring of carrots and a ring of cauliflower
right in the middle
Push the mushrooms tightly between the edge of the Pot and the green beans and sprinkle with the chilli
Pack the potatoes between the beans and the carrots and sprinkle the celery over it
Pack the onions around the cauliflower and sprinkle the soup powder and parsley over it
Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft
No salt is used as the soup powder and beef stock contains enough salt

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