MGOLD86's Oxtail Potjie with Ethiopian Quinoa and Chapati
Potjie (African-Style Stew):
3-4 Lbs of Oxtails
10 slices of bacon
Parsnips
Carrots
Onion
Jalapeno
Beef Stock
Red Wine
Salt and Pepper
Cardamom powder
Carroway Seed
Cumin
Thyme
Bayleaf
Flour
Cornstarch/Cream
Method:
Season Oxtails and dip in flour. Fry bacon in large dutch oven, remove, and brown the oxtails. Pull the oxtails out and add your mirepoix and saute until translucent. Add your wine (about a cup) and deglaze the pan. Add the stock and oxtails back, season, and let simmer on low for about 4 or 5 hours or until the meat is fall apart tender. When the meat is done, put the whole pot in the fridge overnight and let the fat solidify on the top. Scrape the fat off and bring the stew back up to a simmer. Remove the oxtails and strain the veggies through a mesh sieve. You should have a clear broth. Chop up some more veggies (this time about 1 inch long) and roast in an oven at 350 for about 30 minutes. Make sure you season them liberally with oil and the cardamom, carroway, and cumin. This is what will give you a big robust african flavor. While they roast, shred the meat and add it back to the broth. When the veggies are done, add them back in and then it is time to thicken. Use cream if you have it, or use a cornstarch slurry (a couple tbsps of cornstarch and water mixed together added to the pot). Keep warm until it thickens.
Ethiopian Quinoa:
Quinoa
Cardomom
Carroway Seeds
Cumin
Salt and pepper
Method:
Cook according to the pkg, but add the spices when it is just about done.
Chapati (flatbread):
2 cups flour
1 tsp salt
1 tsp oil
warm water as needed
Method:
Mix ingredients together until there is a thick dough. Allow to sit for about 30 mins to stay at room temp. Rip little pieces off of the dough and fry in a CI skillet until done. Keep in oven while cooking the rest.
Potjie (African-Style Stew):
3-4 Lbs of Oxtails
10 slices of bacon
Parsnips
Carrots
Onion
Jalapeno
Beef Stock
Red Wine
Salt and Pepper
Cardamom powder
Carroway Seed
Cumin
Thyme
Bayleaf
Flour
Cornstarch/Cream
Method:
Season Oxtails and dip in flour. Fry bacon in large dutch oven, remove, and brown the oxtails. Pull the oxtails out and add your mirepoix and saute until translucent. Add your wine (about a cup) and deglaze the pan. Add the stock and oxtails back, season, and let simmer on low for about 4 or 5 hours or until the meat is fall apart tender. When the meat is done, put the whole pot in the fridge overnight and let the fat solidify on the top. Scrape the fat off and bring the stew back up to a simmer. Remove the oxtails and strain the veggies through a mesh sieve. You should have a clear broth. Chop up some more veggies (this time about 1 inch long) and roast in an oven at 350 for about 30 minutes. Make sure you season them liberally with oil and the cardamom, carroway, and cumin. This is what will give you a big robust african flavor. While they roast, shred the meat and add it back to the broth. When the veggies are done, add them back in and then it is time to thicken. Use cream if you have it, or use a cornstarch slurry (a couple tbsps of cornstarch and water mixed together added to the pot). Keep warm until it thickens.
Ethiopian Quinoa:
Quinoa
Cardomom
Carroway Seeds
Cumin
Salt and pepper
Method:
Cook according to the pkg, but add the spices when it is just about done.
Chapati (flatbread):
2 cups flour
1 tsp salt
1 tsp oil
warm water as needed
Method:
Mix ingredients together until there is a thick dough. Allow to sit for about 30 mins to stay at room temp. Rip little pieces off of the dough and fry in a CI skillet until done. Keep in oven while cooking the rest.
