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Braised Oxtail Potjiekos

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Ingredients

Adjust Servings:
2 kg oxtails
750 ml white wine (cabarnet or similar)
4 fresh thyme sprigs
8 small sweet potatoes, peeled and cubed
25 white pearl onions or 25 shallots
olive oil
salt
pepper

Nutritional information

523.1
Calories
3 g
Calories From Fat
0.4 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
162.7 mg
Sodium
92.5 g
Carbs
12.7 g
Dietary Fiber
27.6 g
Sugars
7.4 g
Protein
793g
Serving Size

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Braised Oxtail Potjiekos

Features:
  • Spicy
Cuisine:

    Based upon Chabear's comment, I too used the Moroccan Seasoning Mix Moroccan Seasoning Mix. If you are unable to find small sweet potatoes, three large ones work very well. The texture and flavor were quite rich, without providing a lot of fat (I refrigerated the left overs, and there was an exceedingly thin veneer of fat on top of the bowl). This is a good, hearty, warming dish for crisp fall days. My DH and I enjoyed it very much. I highly recommend it to anyone who has yet to attempt cooking or eating oxtail. Thanks for posting!

    • 185 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Braised Oxtail (Potjiekos), Potjiekos has been part of the South African culture for centuries, since the first settlements at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire This could work as a crockpot recipe, or as a set-it and forget-it stew Original recipe is from Conrad Gallagher’s In 3 easy Steps cookbook , Based upon Chabear’s comment, I too used the Moroccan Seasoning Mix Moroccan Seasoning Mix If you are unable to find small sweet potatoes, three large ones work very well The texture and flavor were quite rich, without providing a lot of fat (I refrigerated the left overs, and there was an exceedingly thin veneer of fat on top of the bowl) This is a good, hearty, warming dish for crisp fall days My DH and I enjoyed it very much I highly recommend it to anyone who has yet to attempt cooking or eating oxtail Thanks for posting!


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    Steps

    1
    Done

    Fry the Oxtail in a Hot Casserole Dish in Olive Oil to Seal It. Add Wine and Thyme.

    2
    Done

    Cook in 150 C/300 F Oven For 2 Hours.

    3
    Done

    Add Sweet Potatoes and Onions, and Cook Another 30 Minutes.

    4
    Done

    Season and Serve Hot.

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