Dive into the world of hearty comfort with our Oxtail Potjie recipe. This dish is a slow-cooked wonder, blending the rich flavors of oxtail in a traditional South African potjie. As it simmers to perfection, the inviting aroma promises a comforting and satisfying meal. This Oxtail Potjie invites you to enjoy the simplicity and heartiness of a classic dish that warms the soul.
Pat dry the oxtails with paper towels.
Place seasoned flour in a ziplock bag, add the oxtails, and shake to coat them thoroughly.
Heat butter and olive oil, then sauté bacon pieces. Remove the bacon and brown the oxtails in the bacon fat. Remove and drain.
Finely dice 4 carrots.
Coarsely chop onions and leeks.
Sauté the finely diced carrots, leeks, and onions until softened.
Add back the oxtails and bacon to the pot.
Introduce bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, and sherry.
Bring the mixture slowly to a boil and let it cook at a gentle simmer for 3 to 4 hours.
One hour before serving, cut the remaining carrots into 1-inch pieces, add them, and include mushrooms.
Continue slow cooking.
Just prior to serving, add cream and stir in.
Optionally, if a thicker sauce is desired, mix some cornstarch with the cream before adding.