Drostdy-Hof Pinotage Adds Fabulous Flavour To Oxtail Potjie
Chefmag
Chefmag
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Ingredients

  • 2 medium onions, chopped
  • 2 celery stalks, sliced
  • 3 carrots, peeled and sliced
  • 2 leeks, sliced and well washed to get rid of grit
  • 6 garlic cloves, peeled and chopped
  • 2 tins (410g) of whole peeled tomatoes
  • 2 kg oxtail
  • 10 g thyme, chopped
  • 10 g parsley, chopped
  • 2 bay leaves
  • 50 ml balsamic vinegar
  • 350 ml Drostdy-Hof Pinotage
  • 150 ml Allesverloren Port
  • Zest of ½ an orange
  • 50 g prunes, pitted
  • 1 tsp juniper berries, crushed
  • 2 cloves, crushed
  • Olive oil
  • Flour for dusting
  • Salt
  • Coarse black pepper

Instructions

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