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    You are in: Home / Recipes / Braised Oxtail (Potjiekos) Recipe
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    Braised Oxtail (Potjiekos)

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    2 Total Reviews

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    • on October 10, 2006

      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!

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    • on June 26, 2006

      Was a bit leary of this recipe, but what a wonderful dish this made into. Instead of just using salt and pepper I put several tablespoon fulls of Moroccan Seasoning Mix Moroccan Seasoning Mix into a plastic bag and seasoned the oxtails in it prior to braising, then continued the recipe as you gave it. This was so darned good, the meat tender, and the sweet potatoes and pearl onions really made the meal complete. Thank You so much for sharing this with us.

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    Nutritional Facts for Braised Oxtail (Potjiekos)

    Serving Size: 1 (793 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 523.1
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 162.6 mg
    Total Carbohydrate 92.4 g
    Dietary Fiber 12.7 g
    Sugars 27.6 g
    Protein 7.4 g

    The following items or measurements are not included:


    fresh thyme sprigs

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