South African Chefs Association official website
Oxtail Potjie and Samp and Beans
By Samantha Montzinger
Oxtail Potjie
Pat oxtail dry with paper towel.
Place seasoned flour in a Ziploc bag, then add the Oxtail and shake to coat with flour.
Heat butter and olive oil and brown Oxtail, remove and drain.
Coarsely chop the onions and the leeks and sauté until softened.
Add Oxtail, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
Bring slowly to a boil and cook slowly for 3 - 4 hours.
1 hour before serving, add baby and mushrooms and continue cooking slowly.
Just prior to serving, add cream corn and stir in.
If you want to thicken the sauce mix some
cornstarch with the cream before adding.
Samp and Beans
Soak the samp and beans overnight, or in boiling water for a couple of hours.
Rinse, place in a pot or pressure cooker, cover with water and bring to the boil.
Cover and simmer, until the samp is soft. Drain and season with salt.
Serve with the oxtail.
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