The secret to the perfect potjie lies in the coals, says the Schroeder. Another trick? Let your primal instinct take the wheel, he says. Schroeder’s recipe is a spin–off from his mother Rika’s green been lamb stew. He swops lamb for rich, hearty oxtail. This has been his personal hit in his lockdown kitchen.
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Ingredients:
- Olive oil
- 3 big onions
- 2 packets of green beans
- 6 potatoes
- Crushed garlic
- Packet of oxtail soup mix
- 2 beef stock cubes
- 2 packs of oxtail
Cooking instructions:
- Build a good relationship with your coals, know when to turn them up or take it slow…
- Add some olive oil to your pot once it’s on the fire.
- Add chopped up onions once your pot is nice and warm. Braise onions till it’s translucent, not brown!
- Add a tablespoon of crushed garlic.
- Add oxtail, and let it start braising.Once there is a nice brown colour, add one beef block.
- With oxtail you have to take time and be patient, don’t rush the process.
- Mix the oxtail soup mix in a jug of water(350 ml) and add it to the pot. Let the meat cook.
- When meat is a bit more tender, the green beans can be added.
- The last ingredients to be added on top is the potatoes.
- Add one more beef stock cube.
Schroeder advises you to be patient when making potjies. The cooking time is usually between 3 and 4 hours.
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READ MORE: Lamb potjiekos recipe
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