Planet Rugby Forum

sorCrer wrote:

Average Joe wrote:Had some family over yesterday and did an oxtail potjie, turned out great. Having some leftovers for lunch today.

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

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.

Lamb shank is best pot though.

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.

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.

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?

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.

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.

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

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/

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.

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/oxt ... na-potjie/

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/

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.

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.

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.

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.

If I remember correctly a smoked pork neck is called a Boston But in SA.

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.

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.

great reading guys...

Some excellent ideas...

Worth trying

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?

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.

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.

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.

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.

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.

I start any potjie with onions.

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.

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.

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?

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.

I dig potatoes in my curry pots...only really do curry pots. And it does thicken the sauce. No need for thickening agents

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.

Sards wrote:I dig potatoes in my curry pots...only really do curry pots. And it does thicken the sauce. No need for thickening agents

Potato in curries

After last Wednesdays potjie the whole bloody family now wants to visit this weekend. The wife demands that I make another pot. Decided I'll do Lamb.

Brown Lamb in heated oil.
Add onion and sauté until transparent.
Season meat with salt and pepper.
Add wine and pour heated stock over
Arrange potatoes, green beans, baby marrows, mushrooms and spring onions on top of meat.
Spoon peeled and diced tomato on top of vegetables.
Sprinkle with oregano, cloves, paprika and rosemary.

Thinking of serving with samp.

Any ideas that I could incorporate?

Average Joe wrote:After last Wednesdays potjie the whole bloody family now wants to visit this weekend. The wife demands that I make another pot. Decided I'll do Lamb.

Brown Lamb in heated oil.
Add onion and sauté until transparent.
Season meat with salt and pepper.
Add wine and pour heated stock over
Arrange potatoes, green beans, baby marrows, mushrooms and spring onions on top of meat.
Spoon peeled and diced tomato on top of vegetables.
Sprinkle with oregano, cloves, paprika and rosemary.

Thinking of serving with samp.

Any ideas that I could incorporate?

Season the meat then brown it.

Chilli wrote:

Average Joe wrote:After last Wednesdays potjie the whole bloody family now wants to visit this weekend. The wife demands that I make another pot. Decided I'll do Lamb.

Brown Lamb in heated oil.
Add onion and sauté until transparent.
Season meat with salt and pepper.
Add wine and pour heated stock over
Arrange potatoes, green beans, baby marrows, mushrooms and spring onions on top of meat.
Spoon peeled and diced tomato on top of vegetables.
Sprinkle with oregano, cloves, paprika and rosemary.

Thinking of serving with samp.

Any ideas that I could incorporate?

Season the meat then brown it.

And since the Mrs. is making you slave over a potjie, have her make a nice garlic, cheese, and onion potbrood to go with it

Some braai tips on News24 today

https://www.channel24.co.za/The-Juice/N ... s-20190503

Big Nipper wrote:Some braai tips on News24 today

https://www.channel24.co.za/The-Juice/N ... s-20190503

Netflix >>>>>>>>DSTV except for the sport.

Average Joe wrote:After last Wednesdays potjie the whole bloody family now wants to visit this weekend. The wife demands that I make another pot. Decided I'll do Lamb.

Brown Lamb in heated oil.
Add onion and sauté until transparent.
Season meat with salt and pepper.
Add wine and pour heated stock over
Arrange potatoes, green beans, baby marrows, mushrooms and spring onions on top of meat.
Spoon peeled and diced tomato on top of vegetables.
Sprinkle with oregano, cloves, paprika and rosemary.

Thinking of serving with samp.

Any ideas that I could incorporate?

Sleep in separate rooms after that...