ANDREA CARLYLE - OXTAIL POTJIE

Andrea Carlyle's - Oxtail Potjie

2 T olive oil

2.5 kg oxtail, cut into 4 cm chunks

1onion finely diced

4 gloves of garlic

400 g sliced carrots

400 g sliced celery

1 T fresh rosemary finely chopped, plus an additional sprig for remembrance

3 stalks fresh oregano

3 stalks fresh rosemary

4 Tblspoon Worcester Sauce

1 tspoon Sugar

4 dried bay leaves

2 Tblspoon flour

800 g Rosa Tomatoes – that have been blitzed in liquidiser

1 cup red wine

1 litre beef stock

Start a coal ire with about 8 bricketts / coals.

Place flour in a plastic bag and toss until all the meat is coated

Heat oil and brown the oxtail or about 15 minutes until it is browned. Remove Oxtail.

Use same pan and oil and saute onions, carrots, celery and herbs. Place all ingredients into a potjie and cook on a low heat with out removing the lid for about 6-7 hours, replacing coals as needed.

Serve with Horseradish Mash

900g potatoes

50g butter

100ml full cream

2 jar creamed horseradish

Peel, cut up and boil potatoes. Once sot use a potato ricer to mash potatoes and add all the ingredients and mix thoroughly and serve