Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic boeuf bourguignonne (French beef stew), which is beef braised with red wine and mushrooms. Although oxtail was once the tail of an ox, these days the bony cut is beef or veal. Mashed potatoes would make the perfect side dish.
Oxtail and red wine potjie - Cooksister | Food, Travel, Photography
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.
With this weekend’s test, it’s time for a long braai. Here’s an oxtail potjie to enjoy with the game. Ingredients: 30 ml butter 30 ml canola oil 1.5 kg oxtail, small pieces seasoned flour 1 onion, sliced 3 cloves, garlic, sliced 1 large carrot, diced 1 large stick of celery 2 sprigs rosemary 12 pickling…
A South African classic Serves 4 -6 You’ll need: 2 onions, finely chopped 2 cloves garlic Olive oil 1 kg oxtail pieces, as lean as possible 3 carrots 1 small butternut 1 tin cherry tomatoes or whol…