Add enough water to just cover the oxtails and bring the mixture to a boil. 5kg oxtail. In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and Worcestershire sauce and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid
Season the oxtails with salt and pepper and arrange in a single layer in the roasting dish. Remove oxtails from the roasting dish, discard fat and place oxtails into a lidded casserole dish
Put the potjie back on the fire and add the oil, butter and chopped onion. Place your classic potjie on the fire and boil the pasta in salted water until 80% done
Toss the oxtail in the seasoned flour until well coated. 1 kg oxtail, cut into pieces. Drop the dumplings into the oxtail, cover and cook over a low heat for 10–15 minutes. 0000 OXTAIL STEW WITH DUMPLINGS. 1 kg oxtail, cut into pieces
Verhit die olie in ’n potjie en braai die helfte van die vleis vir ’n minuut of twee. Haal die vleis uit die potjie en herhaal die proses met die ander helfte
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