Potjie with Oxtail and Lamb Neck
If you're looking for a lot of praise from your loved ones, try our winning Oxtail and Lamb Neck Potjie this week that will be sure to impress them.
Ingredients
- 1 large 1 onion
- ¾ cup ¾ cup olive oil
- 1 kg oxtail
- 1 kg lamp neck
- 1 kg small potatoes
- 500 g small carrots
- 500 g butternut
- 4 large baby marrows
- 1 packet mielies
- 1 packet green beans
- 1 packet fresh mushrooms
- 250 ml red wine
- 500 ml coke
- 500 ml fresh dairy cream
Instructions
- Seasoning – marinda salt, pepper, Robertson steak and chops, garlic flakes, Worcester sauce, Knor oxtail soup powder, Mrs Balls chutney.
- Fry the onion in oil and add garlic flakes into the pot.
- Add oxtail and sheep neck in pot and fry until meat and onions are brown.
- Spice the meat with marine salt, Robertson steak and chops and Worcester sauce.
- Add red wine, coke and 1½ cups of water and place the lid on pot and allow the pot to do its thing.
- After 90-120 minutes, add the small potatoes and carrots and 1½ cups of water. Let the pot cook for another 15-20 minutes. (At this stage the pot may not be stirred any longer or else the veggies will smash.)
- Cut the butternut in rings and place it on top of the potatoes and carrots.
- Cut the baby marrows in big chunks and place on top again, followed by the small mielies, green beans and mushrooms.
- Place the lid on pot for 10-15 minutes whilst making the sauce.
- In a separate pot, add 500ml dairy cream, 3¾ cup water, oxtail soup, 100ml Mrs Balls chutney and stir the mixture on a heated plate.