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Nice and Spicy Potjiekos Recipe



In winter, there’s nothing more heartening than preparing a true South African delicacy of potjiekos. Well, perhaps it’s sharing it later with family and friends. Cooked over glowing coals while chatting, this tasty dish conjures up images of great conversation, rosy cheeks and red wine.

While boasting a multitude of dishes in his repertoire, self-proclaimed “cook-for-the-love-of-it”, award-winning winemaker of Leopard’s Leap Wines, Eugene van Zyl, has perfected the Spicy Oxtail Potjiekos. And we’re not the only ones who think so. Despite a late entry, his was named the winner of a recent outdoor cooking contest held in Montague in the Western Cape.

As generous as he is with his wine, Van Zyl loves to cook for his family and friends, and would like to share Cape Malay-inspired with you. Of course, he insists that the subtle nuances of the stew’s flavours are enhanced with a bottle, or two, with any of the following wines:

  1. Lookout Rose: When making the fire and for the wait – potjiekos is not for the impatient. But you will be well rewarded for your efforts. Can also be enjoyed with ice when the weather gets warmer.
  2. Leopards Leap Sauvignon Blanc: While cooking and chatting to you’re friends.
  3. Lookout Red Pinotage Shiraz to clear the palate and as the ideal potjiekos partner.

Leopard’s Leap Lookout Red Spicy Oxtail Potjiekos

Serving suggestion: With yellow rice and fruit chutney.

Serves 6 – 8  people.

Ingredients

  • 1Kg oxtail
  • flour
  • 3 medium onions, chopped
  • 5 garlic gloves, crushed
  • Dried chilli
  • Mix of dried aniseed, coriander, bay leaves and cinnamon
  • ½ cup of hot water
  • 1 cup of dried peaches
  • 1 Tbs sugar
  • 4 medium tomato’s peeled and chopped
  • Vegetables of you’re choice, cleaned and chopped
  • Oil for frying
  • 250ml Leopards Leap Lookout Red
  • Salt and pepper to taste

Method

  1. Fry onions, together with garlic and chillies, in oil, until golden.
  2. Lightly rub the meat in flour and dust with the mixed dried spices. Sautee on high heat until meat has been browned.
  3. Add ½ cup of hot water together with the peaches, sugar, salt, pepper, tomatoes and the Lookout Red.
  4. Replace lid and cook on low heat until meat is nearly tender.
  5. Pack vegetables on top of the meat layer and season to taste.
  6. Continue cooking at a slow simmer until the meat is done.

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