2kg oxtail joints
4 Tbsp flour
4 cloves garlic (finely chopped)
3 celery stalks (sliced)
3 Tbsp olive oil
1 tin tomatoes
1 cup tomato purée
1 Tbsp harissa paste
750ml Survivor Pinotage
2 Tbsp Worcestershire sauce
3 Tbsp sweet chilli sauce
10 – 12 pickling onions (peeled)
1½ cups peeled baby carrots
10 – 12 baby potatoes (skins on)
1½ cups button mushrooms
2 mealies (cleaned and cut into thirds)
1 tsp cinnamon (ground)
1 Tbsp rosemary leaves (fresh, chopped)
2 Tbsp thyme leaves (fresh, chopped)
Freshly ground salt and pepper
Prepare a fire with wood, briquettes or charcoal making sure you have enough hot coals for the start of your potjie and to add to it.
Pat the cleaned oxtail joints with paper towel, then lightly dust them with flour. Heat the pot on the fire, add the olive oil and lightly brown the oxtail pieces, taking care not to burn them. Once the meat is sealed, remove them from the potjie.
Stir in the garlic and celery and cook for a minute or two. Place the browned oxtail pieces back in the pot. Add the tinned tomatoes, tomato purée, harissa paste, red wine, Worcestershire sauce and sweet chilli sauce. Stir in the ground cinnamon and chopped fresh herbs. Season with freshly ground salt.
Place the lid on and simmer, over a moderate to low heat, for approx. 2 hours. Check occasionally to see if water may need to be added. The meat should just be covered with liquid, not drowned. At this stage add, the baby onions, baby potatoes, baby carrots, button mushrooms and cook for another hour, until the meat begins to fall off the bone.
About twenty minutes before the end of your cooking time, lightly chargrill the mealies and add them to the pot. If desired, sprinkle with freshly chopped coriander. Serve with steaming hot rice.
Cooks in: 3 hours
Pairs well with Survivor Pinotage.