Shin and Oxtail Beef
Potjie
Ina Paarman
The combination of shin and oxtail delivers very good flavour and makes the dish
more affordable. Prepare it in two phases – phase one, tenderise the meat and
phase two, add flavour.
Serves 5 - 6
YOU WILL NEED
Phase 1 (pre-prep)
1 kg beef shin cut through the bone into 2 cm thick slices
750 g – 1 kg oxtail (avoid the very big pieces)
4 T (60 ml) flour
2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
2 T (30 ml) canola or olive oil
1 T (15 ml) butter
1 large onion, chopped
3 garlic cloves, finely chopped
1 T (15 ml) Ina Paarman’s Beef Stock Powder
2 cups (500 ml) water
Phase 2 (final finish)
2 T (30 ml) fat skimmed from meat
1 T (15 ml) butter
1 kg small pickling onions or shallots, cut in half
2 t (10 ml) brown sugar
1 t (5 ml ) Ina Paarman’s Garlic & Herb Seasoning
1 x 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook
Sauce
1 x 25 g Ina Paarman’s Liquid Beef Stock
½ cup (125 ml) water
3 whole cloves
2 bay leaves
Gremolata
¼ cup (60 ml) chopped parsley
grated rind from one lemon
2 garlic cloves, finely chopped
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