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Kudu "Potjiekos": Submitted by: Dennis Swanepoel | Date Added: 24 Aug 2016
Listed in: Stewing

9 lbs. Kudu shanks* (
can also use beef shanks in place of Kudu)
1 lbs. Oxtail
2 L. (8.5 cups) Dry Red Wine
500 ml. (2 cups) Water
20 Baby Potatoes
5 large Onions whole
3 Beef Bouillon Cubes
1 packet Brown Onion Soup
1 packet Oxtail or Beef Soup
4 Tablespoons Corn Starch
2 packets Green and Yellow Baby Squash (patty pans)
500g (1 lb.) Baby Carrots
2 teaspoons Crushed Garlic
2 packets washed Mushrooms Roughly
1 small jar Apricot Jam
Seasoning to taste with Salt and Oregano
4 cups Rice

Cooking Instructions

In true South African style we cook this entire meal in a big Black Iron pot over open flame,
hence the name "Potjiekos"
Slowly cook Kudu and Oxtail meat in wine, water, soups, jam and beef bouillon over medium
temperature coals from the fire in a Black Iron Pot with the lid on for 5 hours. Ensure the
meat is covered in liquids at all times, if necessary add water to keep from drying out.
After 5 hours add the potatoes, carrots, onions and garlic to the meat. Stir thoroughly and
replace lid. Cook for 1/2 hour.
Add the baby squash, mushrooms, seasoning and corn starch (mix corn starch with a little
hot water to form a paste before stirring in) Stir and replace lid once more, cook for another
1/2 hour.
Prepare rice while waiting.
*Recipe may be reduced in size and cooking time proportionately.

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