Enjoy this fantastic South African recipe for Oxtail Potjie with Stout recipe
1.25 kg oxtail, trimmed of excess fat
500 g beef shin
Ina Paarman’s Garlic Pepper Seasoning
olive or canola oil
3 large onions, chopped
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
8 cloves of garlic, halved lengthways
3 large potatoes, peeled and cut into very small blocks
2 x 25 g sachets Ina Paarman’s Liquid Beef Stock
1 x 660 ml bottle of Guinness stout beer
1 cup (250 ml) water
1 T (15 ml) Ina Paarman’s Tomato Pesto
250 g dried pears, cut in half lengthways
45 g dark chocolate
1 T (15 ml) balsamic vinegar
250 g medium size brown mushrooms
Season the meat with Garlic Pepper Seasoning and leave at room temperature while measuring the rest of the recipe. Prepare a medium fire.
Heat the potjie over the fire, add some oil and brown the meat in two or three batches. Keep browned meat on one side on a plate.
Add onions (flavoured with Green Onion Seasoning) to the remaining oil in the pot and stir-fry until nicely browned. Add garlic and potatoes and stir-fry for another 5 minutes.
Add the sachets of undiluted Liquid Beef Stock, the beer, water and Tomato Pesto. Bring to a brisk boil.
Return the meat and any left over juices to the pot. Cover with a lid – pile some coals on the lid and leave the pot to simmer very slowly for 4-5 hours until the meat is fork tender.
Check the liquid level from time to time. Add water if needed.
Spoon off any surplus fat, or blot it off with kitchen paper.
Add the pears, chocolate and balsamic vinegar. Taste for seasoning.
Top with mushrooms, seasoned with Garlic Pepper and dotted with garlic butter. Cover with lid, pile some coals on the lid, and cook for a final 30 minutes.
Serve with samp and salad.
By: Ina Paarman