Ingredients 500gfresh oxtails (get your butcher to slice them into pieces in between the bones) 10 slices of bacon cut into 2.5cm pieces ½ cup flour, seasoned liberally with salt and pepper 1 litre beef stock 115g tomato paste 1 bay leaf 6 black peppercorns 1 bouquet garni 4 large leeks, chopped coarsely 2 large onions, chopped coarsely 6 large carrots, 2chopped coarsely and 4 diced finely 20 button mushrooms, quartered 250ml red wine 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons crushed garlic
Heat the butter and olive oil in the potjie + bacon pieces. Remove bacon, add the oxtail to the pot and brown in the bacon fat. Add the 4 finely diced carrots to the pot together with the chopped onions and the leeks, and sautée until softened. Return the oxtail and bacon to the pot and add the bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, beef stock and red wine.