Pair your next potjie with Drostdy-Hof’s Pinotage. Chef Johan van Schalkwyk teams this succulent wine with its subtly spicy oak nuances with a potjie of oxtail in prunes and port
Pre-heat oven to 220°C and line a large roasting dish with baking paper for easy clean-up. Season the oxtails with salt and pepper and arrange in a single layer in the roasting 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
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
OXTAIL MADE IN THE SLOW COOKER. I coat the oxtail in flour (usually the night before). once coated I brown the oxtail in a frying pan, with roughly chopped onions and some herbs
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