Beef and Vegetable Potjie
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 40.00 | ml | Oil, Sunflower |
| 5.00 | g | Garlic flakes |
| 200.00 | g | Onions |
| 100.00 | g | Leeks |
| 100.00 | g | Celery, stalks |
| 100.00 | g | Celery, stalks |
| 100.00 | ml | Wine, red |
| 4.00 | g | KNORR Beef Stock Granules 6 x 1kg |
| 200.00 | ml | Water |
| 25.00 | g | Knorr Classic Brown Sauce with Roux |
| 250.00 | ml | Water |
| 50.00 | g | MRS BALLS Regular Original Chutney 3 x 8 x 470g |
| 5.00 | g | Parsley, fresh |
| 3.00 | g | ROBERTSONS Thyme 6 x 250g |
| 100.00 | g | Carrots |
| 150.00 | g | Pepper, red |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 20.00 | g | Parsley, fresh |
| 425.00 | g | KNORR Tomato Soup 4 x 27L |
Preparation
1. Heat oil in a potjie, season the oxtail and brown.
2. Remove from the pot.
3. Add the red wine, stock, basic brown made as per package instrutions, Mrs Balls chutney, tomato, parsley and thyme to the pot.
4. Cover and simmer for 1 and half to 2 hours. Arrange the potatoes on top of the meat and season with salt and pepper. If the liquid has reduced a lot add more red wine and /or beef stock.
5. Simmer fro another 45 minutes. Lastly add the rest of the vegetables and simmer for another 10-15 minutes.
6. Add the marmite, stir through and correct seasoning. Garnish with the parsley.
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