Recipe by kolibri
Potjiekos has been part of the South African culture for centuries, since the first settlements at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire. This could work as a crockpot recipe, or as a set-it and forget-it stew. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.
Top Review by MrsDoty
Based upon Chabear's comment, I too used the Moroccan Seasoning Mix Moroccan Seasoning Mix. If you are unable to find small sweet potatoes, three large ones work very well. The texture and flavor were quite rich, without providing a lot of fat (I refrigerated the left overs, and there was an exceedingly thin veneer of fat on top of the bowl). This is a good, hearty, warming dish for crisp fall days. My DH and I enjoyed it very much. I highly recommend it to anyone who has yet to attempt cooking or eating oxtail. Thanks for posting!
- 2 kg oxtails
- 750 ml white wine (cabarnet or similar)
- 4 fresh thyme sprigs
- 8 small sweet potatoes, peeled and cubed
- 25 white pearl onions or 25 shallots
- olive oil