POTJIE (2)

 

1) OX TAIL POT:

INGREDIENTS:

1 large oxtail, cut into pieces.

12 baby potatoes

3 medium onions, finely chopped

250g button mushrooms

50ml Butter

2 large tomatoes, sliced2 cloves of garlic, finely chopped

5 ml Chopped parsley

2 Red chillies, finely chopped

10 Quite outings

5 whole cloves

4 carrots, cut into pieces

 SAUCE:

5ml Mixed Herbs

50 ml Brown vinegar

2 bay leaves

20 ml Tomato sauce

500 ml Hot water

40 ml chutney

Salt and pepper to taste

20 ml honey / brown sugar

10ml Medium curry powder

INSTRUCTIONS:

1. Grease the pot with the butter and heat the pot.

2. Fry the meat for about 15 minutes.

3. Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and fry for a further 10 minutes.

(If the pot gets too dry, add some hot water)

4. Add 500 ml of hot water, cover with the lid and let the pot simmer for about half an hour.

5. In the meantime, mix the ingredients of the sauce and set aside.

After about half an hour, pack the vegetables in layers as they are in the sauce recipe appears.

6. Sprinkle the parsley on top, and then layer the onions and let the pot simmer for another half hour.

7. Add the sauce and simmer for another 30 minutes.

  TIPS:

Add any other vegetables of your choice.

If too watery, add a teaspoon or 2 soup powder or 2 spoons of Bisto.

Serve with rice, corn porridge or Samp.

 

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2) TRADITIONAL BEEF POT

 

INGREDIENTS:

2 kg beef stew meat, cut into cubes.

10 baby potatoes (or 4 large ones cut into pieces)

1 tablespoon olive oil

1 large onion, chopped

2 garlic cloves, finely chopped

2 carrots, chopped

2 celery stalks, chopped

1 can diced tomatoes, undrained

1 can of tomato soup

1 cup beef broth

2 cups red wine (optional)

1 tablespoon Worcestershire sauce

1 tablespoon of brown sugar

1 teaspoon of salt

1/2 teaspoon black pepper

2 bay leaves

1/2 cup chopped fresh parsley

INSTRUCTIONS:

1. Heat the olive oil in pot over high heat.

2. Add the beef and fry until brown.

3. Remove the beef from the pot and set aside.

4. Add the onion, garlic, carrots and celery to the pot and cook until soft, about 5-10 minutes.

5. Add the diced tomatoes, tomato soup, beef stock, red wine, Worcestershire sauce, brown sugar,

     salt and pepper to the pot.

6. Bring the mixture to a boil,

7. Put meat back in pot and add potatoes.

8. Then reduce heat to low and simmer for 2 hours, or until the beef is tender.

9. Stir in the bay leaf and parsley and cook for another 15 minutes.

10. Serve warm with rice, corn porridge, soup or bread.

TIPS:

You can add any vegetables you like to your pot. Some popular additions include potatoes, corn, and green beans.