Method
Phase 1 (pre-prep at home)
Snip three times through the outside of each piece of shin
(see pic). Measure flour and Seasonings into a biggish plastic
bag, add the meat and shake to coat. Brown the shin and
oxtail in batches in the mixture of oil and butter, remove
and keep on one side. Shake any leftover flour out over the
meat. Add chopped onion, garlic and Beef Stock Powder to
fat remaining in the pot and stir-fry briefly. Add the water
and bring to the boil. Add browned meat pieces. Simmer
very slowly or cook in a 150°C oven for 3 to 4 hours until the
meat is tender. Allow to cool, decant into a container with all
the sauce, cover and refrigerate.
Phase 2 (final finish on the fire)
Prepare the fire for the potjie. Size 1 or 2 is best. Add some
beef fat and butter to the pot and brown the small onions
seasoned with sugar and Garlic & Herb Seasoning. Add
Sun-dried Tomato Coat & Cook Sauce, Liquid Beef Stock,
water, cloves and bay leaves. Simmer for 15 minutes. Gently
add the cooked meat and all the gravy. Simmer gently
for another 20 minutes. Taste for seasoning. Top with
gremolata mixture. Serve with polenta and a salad.
Ina’s Tip
The reason for cutting through the outer connective
tissue of the shin pieces is to prevent it from curling while
browning.
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