- 30 ml oil
- 2 large oxtails, cut in segments
- 3 medium onions, sliced thinly
- 1 tbsp crushed garlic
- 2 red chillies, chopped
- 7 whole cloves
- 2 fresh bay leaves
- salt and pepper. to taste
- 500 ml hot water
- 400 g tin peeled tomatoes, crushed
- 2 bananas, sliced thickly
- 3 medium carrots, sliced
- 8–10 baby potatoes, scrubbed
- 8–10 pickling onions, peeled
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh parsley
- 2 tbsp fruit chutney
- 63 ml brown vinegar
- 2 tbsp tomato sauce
- 2 tbsp honey
- 1–2 tbsp curry powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut as much excess fat from the oxtails as possible. Heat the oil in the "potjie" (or a camp oven) and saute the meat until brown.
Add onions, garlic, chilli, cloves, bay leaves, salt and pepper. Stir-fry for about 10 minutes to combine flavours and soften the onions. Add hot water, cover and simmer very slowly in the Weber for 2 hours. Be careful not to burn.
While the meat is cooking, prepare the vegetables. Go to where your potjie is bubbling over the fire, and add the vegies in that order. Do not stir, layer them in carefully. Cook slowly for another 1 hour.
While cooking, mix ingredients for the sauce, add and cook for another 30 minutes, or until meat is just falling off the bone. Serve with rice, or better still "pap" (a porridge made from maize meal).