Oxtail & Mutton Potjie

Potjie No: 3
Serves: 6
Cooking Time: 3.5 hours

Ingredients
30ml butter
125ml dry red wine
1 oxtail, cut into pieces
62ml water
500g of skaapskenkels, cut into pieces
500ml green beans, cut up
500g sheep tailribs
1 bunch of carrots, sliced
8 medium onions, diced
½ cauliflower, broken up
250g bacon, diced
300g button mushrooms
4 blocks beef stock, crumbled
1 green pepper, diced
10 whole peppercorns
15 baby potatoes
8 whole kruinaeltjies
2 celery sticks, chopped
4 cloves of garlic, chopped
15 whole uitjies
10ml mixed herbs
Grated nutmeg to taste
1 stick cinnamon
15g brown onion soup
1 red chilli pepper
Roughly chopped parsley
Pepper to taste

Method
Smear the pot with the butter and braai the meat for about 15 minutes until brown.
Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes. Remove the mutton pieces.
Add the water and the wine to the oxtail, cover with the lid and allow the pot to simmer for about 1 hour.
Replace the mutton and let it simmer for a further 50 minutes.
Now pack the veggies as follows – A ring of green beans against the edge of the pot, then a ring of carrots and a ring of cauliflower right in the middle.
Push the mushrooms tightly between the edge of the pot and the green beans and sprinkle the chilli over.
Pack the potatoes between the beans and the carrots and sprinkle the celery over.
Pack the uitjies around the cauliflower and sprinkle the soup powder and parsley over.
Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft.
No salt is used as the soup powder and beef stock contains enough salt.