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PostPosted: Thu May 02, 2019 8:38 am 
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Chilli wrote:
Sards wrote:
Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.

Baby Marrow?

Courgette


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PostPosted: Thu May 02, 2019 8:55 am 
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Sandstorm wrote:
Chilli wrote:
Sards wrote:
Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.

Baby Marrow?

Courgette

Zucchini


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PostPosted: Thu May 02, 2019 10:00 am 
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Smoking snoek on the Weber was a great success. Might use a tiny bit more chips/shavings next time tho.


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PostPosted: Thu May 02, 2019 10:15 am 
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Average Joe wrote:
Sandstorm wrote:
Chilli wrote:
Sards wrote:
Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.

Baby Marrow?

Courgette

Zucchini

:lol:

3 names and I couldn't think of 1............


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PostPosted: Thu May 02, 2019 10:28 am 
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Had some family over yesterday and did an oxtail potjie, turned out great. Having some leftovers for lunch today.

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PostPosted: Thu May 02, 2019 10:50 am 
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Average Joe wrote:
Had some family over yesterday and did an oxtail potjie, turned out great. Having some leftovers for lunch today.



:thumbup:

My speciality is a pot and I regularly do Oxtail

Chicken & Cream is very good but Seafood and Lemon Dumplings is literally unbeatable and takes about an hour.


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PostPosted: Thu May 02, 2019 11:00 am 
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I've been wanting to do a clams and cream pot for ever now. Getting good quality clams up here is like looking for a needle in a haystack. Forget about fresh and frozen can get expensive when you have to chuck more than half a bag because they wont open.


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PostPosted: Thu May 02, 2019 1:25 pm 
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sorCrer wrote:
Average Joe wrote:
Had some family over yesterday and did an oxtail potjie, turned out great. Having some leftovers for lunch today.



:thumbup:

My speciality is a pot and I regularly do Oxtail

Chicken & Cream is very good but Seafood and Lemon Dumplings is literally unbeatable and takes about an hour.

Oxtail and banana potjie is one of my favorites :thumbup:


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PostPosted: Thu May 02, 2019 1:34 pm 
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Oxtail is my favourate aswell. Dunno about banana, i'll rather chuck cowboy kos (beans & tamato sauce) in the end. Must innclude potatoe/green beans & carrots.


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PostPosted: Thu May 02, 2019 1:36 pm 
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Lamb shank is best pot though.


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PostPosted: Thu May 02, 2019 1:45 pm 
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Interested to hear how other people make oxtail and how it differs.

I fry the onions and garlic first then add the meat and seal it of. Once the meat is sealed I add red wine and apple juice. When the apple juice and wine is reduced to stickiness I add the veg. Starting with the hard stuff like potato's and carrots.


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PostPosted: Thu May 02, 2019 2:18 pm 
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Average Joe wrote:
Interested to hear how other people make oxtail and how it differs.

I fry the onions and garlic first then add the meat and seal it of. Once the meat is sealed I add red wine and apple juice. When the apple juice and wine is reduced to stickiness I add the veg. Starting with the hard stuff like potato's and carrots.


I keep it simple:

Make coating of flour, salt and pepper.
Wash off tail pieces and dry with cloth.
Coat them (some coating in bak and drop the tails in, give them a shake).
Heat oil and butter (60/40) and brown coated tails, remove.
Fry onions (plenty) cut in 1/4s and lots of garlic whole clove just one crush with knife side.
Once soft, return the tails including any juice which has run out.
Add hot beef stock (made with a small tin or packet of tomato paste and a glass (or two) of decent red wine, bayleaf etc) to cover
Simmer over low heat for 3-4 hours or until a fork goes into the meat of the tail but can't break a piece out easily
Add a couple of carrots sliced and cook for another hour
Add a packet of button mushrooms and cook until the meat is ready.
Remove from heat and throw in 500 ml's of cream. Stir and serve.

Always but always taste and add salt as needed.


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PostPosted: Thu May 02, 2019 2:24 pm 
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sorCrer wrote:
Average Joe wrote:
Interested to hear how other people make oxtail and how it differs.

I fry the onions and garlic first then add the meat and seal it of. Once the meat is sealed I add red wine and apple juice. When the apple juice and wine is reduced to stickiness I add the veg. Starting with the hard stuff like potato's and carrots.


I keep it simple:

Make coating of flour, salt and pepper.
Wash off tail pieces and dry with cloth.
Coat them (some coating in bak and drop the tails in, give them a shake).
Heat oil and butter (60/40) and brown coated tails, remove.
Fry onions (plenty) cut in 1/4s and lots of garlic whole clove just one crush with knife side.
Once soft, return the tails including any juice which has run out.
Add hot beef stock (made with a small tin or packet of tomato paste and a glass (or two) of decent red wine, bayleaf etc) to cover
Simmer over low heat for 3-4 hours or until a fork goes into the meat of the tail but can't break a piece out easily
Add a couple of carrots sliced and cook for another hour
Add a packet of button mushrooms and cook until the meat is ready.
Remove from heat and throw in 500 ml's of cream. Stir and serve.

Always but always taste and add salt as needed.

Why would you coat oxtail?


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PostPosted: Thu May 02, 2019 2:28 pm 
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Average Joe wrote:
Lamb shank is best pot though.

Lamb shanks is versatile. You can make any pot from them, tamatiekos, pampoenkos, waterblommetjies, groenboontjies or just vegetables.

Lamb neck is also good. I like to mix it up, dik rib provides the pot own sauce.

I always cook my shanks just that little bit before frying. It helps towards the end that it dont fall apart.


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PostPosted: Thu May 02, 2019 2:29 pm 
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sorCrer wrote:
Average Joe wrote:
Interested to hear how other people make oxtail and how it differs.

I fry the onions and garlic first then add the meat and seal it of. Once the meat is sealed I add red wine and apple juice. When the apple juice and wine is reduced to stickiness I add the veg. Starting with the hard stuff like potato's and carrots.


I keep it simple:

Make coating of flour, salt and pepper.
Wash off tail pieces and dry with cloth.
Coat them (some coating in bak and drop the tails in, give them a shake).
Heat oil and butter (60/40) and brown coated tails, remove.
Fry onions (plenty) cut in 1/4s and lots of garlic whole clove just one crush with knife side.
Once soft, return the tails including any juice which has run out.
Add hot beef stock (made with a small tin or packet of tomato paste and a glass (or two) of decent red wine, bayleaf etc) to cover
Simmer over low heat for 3-4 hours or until a fork goes into the meat of the tail but can't break a piece out easily
Add a couple of carrots sliced and cook for another hour
Add a packet of button mushrooms and cook until the meat is ready.
Remove from heat and throw in 500 ml's of cream. Stir and serve.

Always but always taste and add salt as needed.

More or less the same as mine, I just add potatoes as well.


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PostPosted: Thu May 02, 2019 2:47 pm 
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OomPB wrote:

Lamb neck is also good. I like to mix it up, dik rib provides the pot own sauce.


and add some smoked pork neck to that. gives great depth to the dish


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PostPosted: Thu May 02, 2019 2:51 pm 
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OomPB wrote:
Oxtail is my favourate aswell. Dunno about banana, i'll rather chuck cowboy kos (beans & tamato sauce) in the end. Must innclude potatoe/green beans & carrots.

Was skeptical at first as well. Tastes great though.

My wife's favorite is the chicken and veggie one. It's nice but a bit boring for me.

Some great recipes here: http://www.biltongmakers.com/potjiekos-recipes/


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PostPosted: Thu May 02, 2019 2:52 pm 
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Average Joe wrote:
Interested to hear how other people make oxtail and how it differs.

I fry the onions and garlic first then add the meat and seal it of. Once the meat is sealed I add red wine and apple juice. When the apple juice and wine is reduced to stickiness I add the veg. Starting with the hard stuff like potato's and carrots.

Pretty much this.

Quote:
Coat the Pot with the butter and heat.
Braai the meat for about 15 minutes
Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and braai for a further 15 minutes.(If the Pot gets too dry, add some warm water)
Now add the 500ml warm water, cover with the lid and allow the Potjie to simmer for about 2 hours
In the meantime, mix the ingredients of the sauce and put one side.
After 2 hours, pack the bananas on top of the meat and layer the veggies as they appear in the recipe
Sprinkle the parsley on top, and then layer the onions and allow the Potjie to simmer for 1 hour
Add the sauce and allow to simmer for a further 30 minutes

http://www.biltongmakers.com/recipe/oxtail-and-banana-potjie/


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PostPosted: Thu May 02, 2019 2:57 pm 
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sorCrer wrote:
Average Joe wrote:
Interested to hear how other people make oxtail and how it differs.

I fry the onions and garlic first then add the meat and seal it of. Once the meat is sealed I add red wine and apple juice. When the apple juice and wine is reduced to stickiness I add the veg. Starting with the hard stuff like potato's and carrots.


I keep it simple:

Make coating of flour, salt and pepper.
Wash off tail pieces and dry with cloth.
Coat them (some coating in bak and drop the tails in, give them a shake).
Heat oil and butter (60/40) and brown coated tails, remove.
Fry onions (plenty) cut in 1/4s and lots of garlic whole clove just one crush with knife side.
Once soft, return the tails including any juice which has run out.
Add hot beef stock (made with a small tin or packet of tomato paste and a glass (or two) of decent red wine, bayleaf etc) to cover
Simmer over low heat for 3-4 hours or until a fork goes into the meat of the tail but can't break a piece out easily
Add a couple of carrots sliced and cook for another hour
Add a packet of button mushrooms and cook until the meat is ready.
Remove from heat and throw in 500 ml's of cream. Stir and serve.

Always but always taste and add salt as needed.

Similar to this? http://www.biltongmakers.com/recipe/oxtail-potjie-2/


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PostPosted: Thu May 02, 2019 3:56 pm 
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Monk Zombie wrote:
OomPB wrote:

Lamb neck is also good. I like to mix it up, dik rib provides the pot own sauce.


and add some smoked pork neck to that. gives great depth to the dish

I havent tried that. Pork neck choppies is the best pork cuts to braai.

Cold whole lamb neck is the best pad kos. To break that neck and the murg asking for a bite is out of this world.

Pampoen potjie with lamb neck chops go well.

Vok nou is ek moers honger.


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PostPosted: Thu May 02, 2019 4:02 pm 
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OomPB wrote:
Monk Zombie wrote:
OomPB wrote:

Lamb neck is also good. I like to mix it up, dik rib provides the pot own sauce.


and add some smoked pork neck to that. gives great depth to the dish

I havent tried that. Pork neck choppies is the best pork cuts to braai.

Cold whole lamb neck is the best pad kos. To break that neck and the murg asking for a bite is out of this world.

Pampoen potjie with lamb neck chops go well.

Vok nou is ek moers honger.


maak seker dit is gerookte varknek.


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PostPosted: Thu May 02, 2019 4:08 pm 
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Monk Zombie wrote:
OomPB wrote:
Monk Zombie wrote:
OomPB wrote:

Lamb neck is also good. I like to mix it up, dik rib provides the pot own sauce.


and add some smoked pork neck to that. gives great depth to the dish

I havent tried that. Pork neck choppies is the best pork cuts to braai.

Cold whole lamb neck is the best pad kos. To break that neck and the murg asking for a bite is out of this world.

Pampoen potjie with lamb neck chops go well.

Vok nou is ek moers honger.


maak seker dit is gerookte varknek.

waar kry jy dit? ek sien baie gerookte vark rib.


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PostPosted: Thu May 02, 2019 4:09 pm 
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OomPB wrote:
Monk Zombie wrote:
OomPB wrote:
Monk Zombie wrote:
OomPB wrote:

Lamb neck is also good. I like to mix it up, dik rib provides the pot own sauce.


and add some smoked pork neck to that. gives great depth to the dish

I havent tried that. Pork neck choppies is the best pork cuts to braai.

Cold whole lamb neck is the best pad kos. To break that neck and the murg asking for a bite is out of this world.

Pampoen potjie with lamb neck chops go well.

Vok nou is ek moers honger.


maak seker dit is gerookte varknek.

waar kry jy dit? ek sien baie gerookte vark rib.


gerookte varkrib sal werk.


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PostPosted: Thu May 02, 2019 4:29 pm 
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If I remember correctly a smoked pork neck is called a Boston But in SA.


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PostPosted: Thu May 02, 2019 4:37 pm 
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OomPB wrote:
sorCrer wrote:
Average Joe wrote:
Interested to hear how other people make oxtail and how it differs.

I fry the onions and garlic first then add the meat and seal it of. Once the meat is sealed I add red wine and apple juice. When the apple juice and wine is reduced to stickiness I add the veg. Starting with the hard stuff like potato's and carrots.


I keep it simple:

Make coating of flour, salt and pepper.
Wash off tail pieces and dry with cloth.
Coat them (some coating in bak and drop the tails in, give them a shake).
Heat oil and butter (60/40) and brown coated tails, remove.
Fry onions (plenty) cut in 1/4s and lots of garlic whole clove just one crush with knife side.
Once soft, return the tails including any juice which has run out.
Add hot beef stock (made with a small tin or packet of tomato paste and a glass (or two) of decent red wine, bayleaf etc) to cover
Simmer over low heat for 3-4 hours or until a fork goes into the meat of the tail but can't break a piece out easily
Add a couple of carrots sliced and cook for another hour
Add a packet of button mushrooms and cook until the meat is ready.
Remove from heat and throw in 500 ml's of cream. Stir and serve.

Always but always taste and add salt as needed.

Why would you coat oxtail?


Helps brown and season it and thickens the sauce. Try it.


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PostPosted: Thu May 02, 2019 6:06 pm 
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Oxtail

Make coating of flour, mixed herbs, salt and pepper.
Wash off tail pieces and dry with cloth.
Coat them (some coating in plastic packet and drop the tails in, give them a shake).
Heat oil and butter (60/40) and brown coated tails, remove.
Fry onions (plenty) cut in 1/4s and lots of garlic whole clove just one crush with knife side.
Once soft, return the tails including any juice which has run out.
Add a tin of crushed tomato, beef stock and a glass (or two) of decent white wine, bay leaf,4 cloves to cover
Cover and simmer in the oven for 3 hours or until a fork goes into the meat of the tail but can't break a piece out easily
Stir in chopped celery and cook for another 30 minutes

Serve on buttered penne pasta and Parmesan cheese

Similar to Sauce's.


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PostPosted: Thu May 02, 2019 7:34 pm 
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great reading guys...

Some excellent ideas...

Worth trying


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PostPosted: Thu May 02, 2019 7:45 pm 
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Chilli wrote:
Oxtail

Make coating of flour, mixed herbs, salt and pepper.
Wash off tail pieces and dry with cloth.
Coat them (some coating in plastic packet and drop the tails in, give them a shake).
Heat oil and butter (60/40) and brown coated tails, remove.
Fry onions (plenty) cut in 1/4s and lots of garlic whole clove just one crush with knife side.
Once soft, return the tails including any juice which has run out.
Add a tin of crushed tomato, beef stock and a glass (or two) of decent white wine, bay leaf,4 cloves to cover
Cover and simmer in the oven for 3 hours or until a fork goes into the meat of the tail but can't break a piece out easily
Stir in chopped celery and cook for another 30 minutes

Serve on buttered penne pasta and Parmesan cheese

Similar to Sauce's.

Did you remove the kliere?


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PostPosted: Thu May 02, 2019 7:53 pm 
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OomPB wrote:
Chilli wrote:
Oxtail

Make coating of flour, mixed herbs, salt and pepper.
Wash off tail pieces and dry with cloth.
Coat them (some coating in plastic packet and drop the tails in, give them a shake).
Heat oil and butter (60/40) and brown coated tails, remove.
Fry onions (plenty) cut in 1/4s and lots of garlic whole clove just one crush with knife side.
Once soft, return the tails including any juice which has run out.
Add a tin of crushed tomato, beef stock and a glass (or two) of decent white wine, bay leaf,4 cloves to cover
Cover and simmer in the oven for 3 hours or until a fork goes into the meat of the tail but can't break a piece out easily
Stir in chopped celery and cook for another 30 minutes

Serve on buttered penne pasta and Parmesan cheese

Similar to Sauce's.

Did you remove the kliere?

The what?
As far as I am aware there are no glands in oxtail.


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PostPosted: Fri May 03, 2019 1:26 am 
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Anyone add Butter beans or Cannellini beans to their oxtail? I do about mid way through the cook (just after the potato and carrot). They add a bit more depth and bulk it up a bit more too.


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PostPosted: Fri May 03, 2019 7:05 am 
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Clogs wrote:
Anyone add Butter beans or Cannellini beans to their oxtail? I do about mid way through the cook (just after the potato and carrot). They add a bit more depth and bulk it up a bit more too.


Beans are fine in any long cooked dish. Po-ta-to is not unless it's a curry. Mashed po-ta-to is for serving with.


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PostPosted: Fri May 03, 2019 7:44 am 
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sorCrer wrote:
Clogs wrote:
Anyone add Butter beans or Cannellini beans to their oxtail? I do about mid way through the cook (just after the potato and carrot). They add a bit more depth and bulk it up a bit more too.


Beans are fine in any long cooked dish. Po-ta-to is not unless it's a curry. Mashed po-ta-to is for serving with.


Potatoes are great for thickening your gravy in any pot.


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PostPosted: Fri May 03, 2019 8:08 am 
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Sards wrote:
sorCrer wrote:
Clogs wrote:
Anyone add Butter beans or Cannellini beans to their oxtail? I do about mid way through the cook (just after the potato and carrot). They add a bit more depth and bulk it up a bit more too.


Beans are fine in any long cooked dish. Po-ta-to is not unless it's a curry. Mashed po-ta-to is for serving with.


Potatoes are great for thickening your gravy in any pot.



Don't need to if you're coating your meat.


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PostPosted: Fri May 03, 2019 8:08 am 
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I start any potjie with onions.


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PostPosted: Fri May 03, 2019 8:17 am 
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sorCrer wrote:
Sards wrote:
sorCrer wrote:
Clogs wrote:
Anyone add Butter beans or Cannellini beans to their oxtail? I do about mid way through the cook (just after the potato and carrot). They add a bit more depth and bulk it up a bit more too.


Beans are fine in any long cooked dish. Po-ta-to is not unless it's a curry. Mashed po-ta-to is for serving with.


Potatoes are great for thickening your gravy in any pot.



Don't need to if you're coating your meat.

This.


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PostPosted: Fri May 03, 2019 8:18 am 
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Potatoes are rubbish for thickening a sauce. If you screwed up and there is no time to cook off the excess liquid, then add some mushrooms. Alternatively remove some sauce with a ladle, put it to one side and serve everyone a first helping. Then put the sauce back in the pot for later.


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PostPosted: Fri May 03, 2019 8:20 am 
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Sandstorm wrote:
Potatoes are rubbish for thickening a sauce. If you screwed up and there is no time to cook off the excess liquid, then add some mushrooms. Alternatively remove some sauce with a ladle, put it to one side and serve everyone a first helping. Then put the sauce back in the pot for later.

Won't mushrooms just make more sauce?


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PostPosted: Fri May 03, 2019 8:25 am 
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handyman wrote:
Sandstorm wrote:
Potatoes are rubbish for thickening a sauce. If you screwed up and there is no time to cook off the excess liquid, then add some mushrooms. Alternatively remove some sauce with a ladle, put it to one side and serve everyone a first helping. Then put the sauce back in the pot for later.

Won't mushrooms just make more sauce?

No, they’re like little sponges.


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PostPosted: Fri May 03, 2019 8:25 am 
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I dig potatoes in my curry pots...only really do curry pots. And it does thicken the sauce. No need for thickening agents


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PostPosted: Fri May 03, 2019 8:55 am 
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Sandstorm wrote:
Potatoes are rubbish for thickening a sauce. If you screwed up and there is no time to cook off the excess liquid, then add some mushrooms. Alternatively remove some sauce with a ladle, put it to one side and serve everyone a first helping. Then put the sauce back in the pot for later.

Mashed potato is for thickening.


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