OXTAIL AND SPRINGBOK POTJIE
2 kg prime cut oxtail big pieces
1 kg springbok tail prime cut
2 kg beef potjie from the neck
3 kg garden and roast vegetables
1,5 kg small potatoes
500 g yellow panzies
800 g fine cut onions
200 ml Allesverloren port
100 ml Mrs Balls chutney
1 packet hearty beef soup
2 cubes beef stock
garlic bread with cream cheese and pepadew and bacon
My potjie temperature was an average 200°C.
Onions was cut in average 1 cm cuts, then put in for 1 hour with a small amount of salted butter and 100 ml port, then I added the oxtail for 2 hours with 100 ml port and 100 ml chutney and the 1,5 kg small potatoes were added, then I added the Springbok tail for 2 hours and beef stock cubes with 50 ml hot water , then I added the beef neck cuts for 2 hours, last I put the veggies in for 1 hour, then cooling down.
Recipe and photo: Barend Van Heerden
