Winter is here! And it is time to scrub that cauldron and warm your soul an oxtail potjiekos recipe prepared by radio personality and retired rugby player, Ricky Schroeder. Potjiekos (“pot food”) is a timeless Mzansi favourite.
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.
- 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
- 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.