Method
Dry oxtails with paper towel.
Put seasoned flour in a ziplock bag, then add the Oxtail and shake to coat with flour.
Heat butter and olive oil and sauté bacon pieces.
Remove bacon and brown Oxtail in resulting fat, remove and drain.
Finely dice 4 of the carrots.
Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and sauté until softened
Add Oxtail, bacon, 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 cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.

Ingredients
15ml cake flour
5ml mixed herbs
5ml paprika
375ml beer
1kg beef fillet, cubed
250ml beef stock
15ml butter
1 packet of tomato soup powder
15ml oil
1 bay leaf
2 medium onions, thinly sliced
15ml vinegar
15ml white sugar
10ml Maizena
8 green beans, cut up
Salt and pepper to taste
4 carrots, peeled and thinly sliced
1 garlic clove, chopped

Method
Coat the meat with a mixture of the flour and paprika.
Heat the oil and butter in the pot and brown the meat.
Remove the meat and brown the onions and sugar until the onions is nice and soft.
Add the beans, carrots and garlic, cover with the lid and allow the pot to simmer for about 5 minutes.
Replace the meat and stir in the herbs, beer, beef stock, soup powder and bay leaf.
Cover with the lid and allow the pot to simmer for a final hour or until the meat is soft (stirring occasionally with a wooden spoon).
Mix the vinegar and cornflour and stir in.
Simmer until the gravy has thickened and season with salt and pepper.

Ingredients
1 kg bolo, shin or neck
15 ml cooking oil
5 ml salt
Freshly ground black pepper to taste
1 clove garlic (crushed)
2 onions (coarsely chopped)
3 carrots (sliced)
300 g cauliflower florets
4 baby marrows (sliced)
15 ml brown sugar
100 ml orange juice
125 ml grated cheddar cheese

Method
Cube or slice meat.
Heat oil in potjie and brown meat, then season with salt and pepper.
Add garlic and onion and saute until onion is transparent.
Add vegetables, brown sugar and orange juice.
Cover and simmer for 1.5-2 hours or until meat is tender.
Just before serving, sprinkle with grated cheese.
Serve with baked potatoes.

Ingredients
3 onions (chopped)
1 pack of fresh mushrooms
1 pack of bacon (chopped)
1 pack of Frankfurters (chopped)
1 pack of cheese-griller sausages (chopped)
720 g sliced biltong
1 packet of pasta (screws)
1 packet of mushroom flavoured rice
1 packet of Spanish flavoured rice
250 g grated cheese

Method
Braise onions and mushrooms in oil and flavoured salt.
Add bacon and sautè for 2 minutes then add the sausages.
Sautè for a further 5 minutes.
Add pasta and rice and one kettle boiling water.
Close the pot and allow to cook for 20 minutes.
Then add the biltong, return the lid and let it steam for 5 minutes.
Remove the lid and stir.
Ensure that it does not dry out.
Sprinkle the cheese on top, let it stand for 5 minutes and serve.

Ingredients
1 kg thin flank (cubed)
30 ml cooking oil
1 onion (chopped)
1 clove garlic (crushed)
1 x 410g can tomatoes (coarsely chopped)
10 ml salt
Freshly ground back pepper to taste
30 ml chopped fresh basil or 10 ml dried
150 ml hanepoot or white muscadel wine
30 ml lemon juice
15 ml cake flour
30 ml chopped fresh parsley or 10 ml dried

Method
Heat oil and brown meat.
Add onion and garlic and saute until golden brown and transparent.
Add tomatoes, salt, pepper and basil.
Heat wine and add.
Season with lemon juice.
Cover potjie with lid and allow to simmer for 1.5-2 hours or until meat is tender.
Mix flour with a little cold water to form a paste.
Add to meat.
Simmer for a few minutes to thicken.
Just before serving, sprinkle with parsley and serve with rice.

Ingredients
1 kg beef
2 tbsp sunflower oil
2 tbsp butter
3 onions, chopped
2 cloves garlic, bruised
Some garden herbs, bay leaf, basil, parsley, salt pepper
1 tbsp Worcestershire sauce
1 glass white wine
1 glass water or more
4 carrots
300 g black mushrooms
2 tomatoes
1 small cauliflower
4 potatoes

Method
Cut meat into blocks and fry to seal in butter and oil.
Add onions and garlic and fry to glaze.
Add herbs and seasoning.
Mix Worcestershire sauce, wine and water and add to the potjie.
Close pot and simmer for about three hours.
Add sliced carrots and sliced mushrooms in layers and do not stir from now on.
Add tomatoes sliced thinly, break up cauliflower and layer on top of tomatoes. Quarter potatoes and put on top of cauliflower.
Cover pot and simmer for about one hour or until vegetables are done.
Add more water and wine as required.
Serve directly from the pot.

Ingredients
500g oxtails cut into thick pieces
10 slices bacon cut in pieces
½ cup flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Method
Dry oxtails with paper towel.
Put seasoned flour in a Ziplock bag, then add the oxtail and shake to coat with flour.
Heat butter and olive oil and sauté bacon pieces.
Remove bacon and brown oxtail in resulting fat, remove and drain.
Finely dice 4 of the carrots.
Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and sauté until softened.
Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, and sherry.
Bring slowly to a boil and cook slowly for 3 – 4 hours.
1 hour before serving cut the remaining carrots into 1 inch pieces, add carrots and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.

Ingredients
1 kg stewing beef, cubed
1 beef kidney, cubed
2 medium onions, sliced
125 ml dried apricots, soaked in water for 1 hour
4 carrots, peeled and sliced
2 sweet potatoes, peeled and sliced
4 medium potatoes, peeled and halved
6 baby marrow, sliced
250 ml cabbage, chopped
1 tomato, peeled and sliced
30 ml dried parsley
30 ml cooking oil
Black pepper to taste

Sauce
125 ml sweet sherry
125 ml soya sauce
5 ml black pepper
3 ml dry mustard
1 ml dry rosemary
1 ml dry thyme
1 cube beef stock
500 ml boiling water

MethodIngredients
Heat the oil in the pot and brown the meat and kidney till almost brown.
Add the onions and brown together.
Mix the ingredients of the sauce and add it to the pot.
Stir well, cover with the lid and simmer for 1.5 hours.
Layer the dried fruit and then the veggies as they appear in the recipe.
Sprinkle some pepper over the tomatoes.
Cover with the lid and allow the potjie to simmer for about 2 hours or until the vegetables are done.

Ingredients
500g oxtails cut 2 inches thick pieces
10 slices bacon cut in 1 inch pieces
½ cup flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Method
Dry oxtails with paper towel.
Put seasoned flour in a Ziplock bag, then add the oxtail and shake to coat with flour.
Heat butter and olive oil and sauté bacon pieces.
Remove bacon and brown oxtail in resulting fat, remove and drain.
Finely dice 4 of the carrots.
Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and sauté until softened
Add oxtail, bacon, 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 cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.

Ingredients
1 kg oxtail, cut into joints
500 ml water
300 ml red wine
6-8 whole button onions, peeled
1.5 cups baby carrots, peeled
12 whole new baby potatoes, unpeeled
2 cups frozen green peas
250 ml water
25 grams oxtail soup powder
1 tsp salt
1 tsp crushed garlic

Method
Heat the pot until very hot.
Brown the meat in its own fat.
Add the water and the wine.
Cover and simmer for 1 hour.
Add the onions.
Replace the lid and simmer for another 2 hours.
Have an occasional peek and add water if necessary.
Arrange the carrots, potatoes and peas in layers on top of the meat.
Cover and simmer for a further 1 hour.
Mix the water, soup powder, salt and garlic and add to pot.
Simmer for a further 15 minutes.
Serve with French bread, chips or rice.