Agri Kultuur June / Junie 2018 | Page 61

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. AgriKultuur |AgriCulture 61