LK's Products You'll Need

• No.3 3-Legged Potjie
• Optional: No.12 Bake Pot
• Optional: Collapsible Tripod

Ingredients

• 1 kg Oxtail
• 45 ml Oil
• 1 Onion, chopped
• 375 ml Beef stock
• 60 ml Red wine
• 3 Whole garlic cloves
• 3 Tbsp. tomato paste
• 1 Bay leaf
• 1 Tsp. thyme
• Salt and pepper, to taste
• 10 Onions, peeled and pickled
• 3 Celery sticks, chopped
• 2 Carrots, peeled and chopped
• 12 Baby potatoes

Directions

1. Over the hot coals, place your LK’s Cast Iron Potjie and add in a dash of oil. Allow to heat for a few minutes.
   Alternatively, instead of making this dish on the open fire, you can use your LK’s Bake Pot on the stove.
2. In batches, add in the oxtail and brown until golden.
3. Add the chopped onion and sauté. Stir occasionally.
4. Add in the beef stock, tomato paste, red wine, garlic cloves, bay leaf and thyme. Season with salt and pepper and combine all the ingredients with a stir
5. Allow to simmer for about 2 – 3 hours. If required, add in more beef stock until the oxtail is nice and tender, or until preference.
6. During the last 20 minutes of cooking; when the oxtail is about to fall off the bone, add in the pickled onions and chopped celery sticks, carrots and the baby potatoes.
7. Using a spoon, remove the cloves and bay leaf from the oxtail stew.
8. Serve with mixed rice, fresh mash or homemade bread and enjoy!