They do not seem to be linked by nationality or even broad geographic region; nor does the link seem to be ingredient-related. They do not share an alliterative first letter; nor do they rhyme. Baffled yet? The answer is that they are all dishes that are named after the vessel in which they were originally cooked. A French marmite is a traditional crockery casserole dish famed for its pot-bellied shape, usually used for stews or stocks. A tagine is the traditional shallow clay cooking pot of North Africa with its distinctive domed lid — or the stew that is slow-cooked inside it.
|Published (Last):||22 August 2015|
|PDF File Size:||6.72 Mb|
|ePub File Size:||18.58 Mb|
|Price:||Free* [*Free Regsitration Required]|
They do not seem to be linked by nationality or even broad geographic region; nor does the link seem to be ingredient-related. They do not share an alliterative first letter; nor do they rhyme. Baffled yet? The answer is that they are all dishes that are named after the vessel in which they were originally cooked.
A French marmite is a traditional crockery casserole dish famed for its pot-bellied shape, usually used for stews or stocks. A tagine is the traditional shallow clay cooking pot of North Africa with its distinctive domed lid — or the stew that is slow-cooked inside it. A balti is a small two-handled steel bowl and it has given its name to a variety of Indian curries cooked in it. The tian is a Provencal shallow earthenware dish in which a layered vegetable dish a tian! Three legged pots are not unique to South Africa — presumably they landed here from Europe with the Dutch settlers and travelled inland with the Voortrekkers on their ox wagons.
Ingredients in a potjie can vary from red meat to chicken or even seafood, but for the purist it has to be some sort of red meat.
Seasoning and spices are essential, as is the cooking liquid which may range from stock to beer to wine. Then the lid is shut and all you need to do is keep replenishing the coals — stirring is prohibited! Over the years, Nick and I have made a variety of potjies but somehow we have not got round to doing one of the classics: the oxtail potjie. The good news is that it is quite rich and with some vegetables added into the mix, it goes a long way and it is addictively tasty.
Best of all? It tasted even better the following night, reheated and served with creamy polenta and French beans! Rosana who took the initial photo has also done a fantastic post covering the braai where we served this — well worth a read!
Your email address will not be published. Recipe Rating. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam.
Learn how your comment data is processed. You would not believe how excited I am to see this recipe. I fell in love with this dish in SA and have been desperate to make a version here. OH also wanted to buy the pto to bring back with him but we had no space after buying the tire swing and a gazillion spices.
Def bookmarking this one. Oh I am so pleased that you know the joys of a potjie! I can certify it was fabulous. Should have brought some home with me…. How delicious Jeanne, and very timely with the end of summer nigh! So aside from the vessel seems these are all lovely comfort foods. Slow cooking so nice for cuts like this. We did make a slow braised oxtail stew then turned the meat into croquettes. Such a lovely tender meat once cooked. What a fantastic rich slow cooked dish to enjoy now that I feel the weather turning.
I have a very good butcher near to me who I am sure sells oxtails and I have always wanted to cook them. I only wish I could find such a handsome pot to cook it in! This recipe is fabulous darling! Thanks for a fab day. Lots of Love. My kind of food — whatever the weather. Please advise wich other ingredients I should top up with and by how much.
Hi There you have an awesome recipe. I need to ask you state g oxtail that is not enough to feed people please check this for me. Many thanks Lyndie. Hi there! I used your recipe and won a potjie competition over the weekend.
I also added potatoes and prior to serving I removed the bouquet garni and added in some fresh thyme and sage from my garden. I also added in some shank to make it a bit meatier as the oxtail I had were rather small and lean…. It was so good! Thank you so much for posting! I was the first American to win the annual competition at the South Africans in Colorado annual gathering.
So cool! Even living California Gonna give your recipe a shot today However, gonna line the poitje with the bacon and do it all in one shot Cheers!! Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications.
Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…. A potjiekos is a traditional South African stew, slow cooked in a cast-iron pot over an open fire. This one combines the richness of oxtails and red wine to provide a delicious, hearty one-pot meal. Author: Jeanne Horak-Druiff. Wordpress Recipe Plugin by EasyRecipe.
More deliciousness for you! Cancel reply Your email address will not be published. Rate this recipe:. A wonderful stew! So comforting and flavorful. Cheers, Rosa. If you are interested in more check out potjiekosworld. Good day. Thank you.
Necessary Always Enabled.
10 of the best potjie tips from Getaway readers
There is nothing more traditional than serving a delicious potjie at your next social event! The difference between a "potjie" and a stew is that a "potjie" is never stirred during the cooking process and is always cooked slowly over hot coals in a cast iron pan. Add the onions and fry until soft and translucent. Add the lamb and the ginger and garlic paste and brown on all sides. If the pot is too warm and the meat is burning, add a few tots of wine or water. Add salt and black pepper. When the meat is brown, add the diced tomatoes and the bay leaves.
Easy Potjiekos recipes beef
Nothing brings South Africans together quite like a potjie, simmering away gently for hours — and nothing divides them as fast as someone trying to stir it. We asked for your all-time best potjie tips over on Facebook, and the advice was just too good not to share. Any more ideas? Feel free to bombard us in the comments! Photo by Kati Auld. This is the first, fundamental rule for potjie cooking, which was by far the most popular tip from readers.
Oxtail and red wine potjie
Stay home, stay safe. For all official information and updates regarding Covid please visit: www. Thank you for signing up to our Whatsfordinner mailing list. Keep your eyes peeled and your palates prepared as we send you a bountiful batch of meal inspiration every week. The perfect meal for a festive, outdoor family gathering — this potjie is packed full of rich, meaty taste! Please read our Privacy and Cookie Notices to understand how we use your personal data.