14 Jun Oxtail curry potjie with black beans served with aniseed mosbolletjies, veg atchar and pineapple relish and a sweet banana loaf with marmalade glaze

Posted at 12:37h in Kaapse Kombuis Kuiers op Radio KC, KWV, Main Ingredient, Mains, Recipes, Red Wine, Starters, White Wine by

Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time Passive Time
3-4 hours 2 hours
Servings Prep Time
6-8 people 45 minutes
Cook Time Passive Time
3-4 hours 2 hours
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time Passive Time
3-4 hours 2 hours
Servings Prep Time
6-8 people 45 minutes
Cook Time Passive Time
3-4 hours 2 hours
Ingredients
Oxtail curry potjie
  • 2 kg oxtail – look for pieces with less fat
  • Some SASKO cake flour, salt and pepper to dust the meat
  • Willow Creek coriander flavoured olive oil
  • 2 Onions, peeled and chopped
  • 6 Garlic cloves, peeled and grated
  • 8 cm piece ginger, peeled and grated
  • 4 Bay leaves
  • 45 ml Pakco curry paste
  • 15 ml Hinds turmeric
  • 1 bottle KWV Classic Collection Shiraz
  • 1 liter Prepared beef or chicken stock
  • 2 tins Rhodes quality peeled and chopped tomatoes
  • 1 tin Rhodes Quality black beans, drained
  • 45 ml Rhodes Quality apricot jam
  • 500 ml double cream plain yogurt
  • Salt and pepper to taste
  • 1 jar Pakco hot vegetable atchar
  • 1 tin Rhodes quality pineapple pieces,
Aniseed mosbolletjies
  • 1 kg SASKO sweet dough bake mix
  • 20 g (2 sachets) instant yeast
  • 10 ml sugar
  • 5 ml salt
  • 15 ml Aniseeds
  • 150 g Butter, cubed
  • 200 ml Rhodes Quality red or white grape juice
  • 400 ml lukewarm milk
Sweet banana loaf
  • 500 g SASKO bran bake mix
  • 4 ripe bananas
  • 1 cup brown sugar
  • 4 eggs
  • 1 cup milk
  • 1/2 jar Rhodes Quality Seville orange marmalade, warmed
Instructions
Oxtail curry potjie
  1. Oven temperature: 160 degrees Celsius
  2. Dust the oxtail in some flour, salt and pepper and fry in a large pot in some coriander olive oil until golden brown. Remove from the pot and keep aside.
  3. Add some more oil and fry the onion, garlic, ginger and bay leaves until lightly browned.
  4. Add the curry paste and turmeric and fry for 3 minutes.
  5. Add the meat back into the pot and add the wine, stock and tomato. Bring to a boil, cover and place in the oven until the meat falls off the bone.
  6. Place the oxtail back on the stove and add the jam and yogurt and season to taste.
  7. Cook for 10 minutes and serve.
  8. Mix the atchar and pineapple together and serve with the potjie.
Aniseed mosbolletjies
  1. Mix the bake mix with the yeast, aniseeds, salt and sugar and keep aside.
  2. Slowly warm the butter and juice together until the butter has melted and add the milk. Cool slightly.
  3. Mix the wet ingredients with the dry ingredients and knead the dough until smooth and elastic.
  4. Cover with plastic wrap and leave to proof until doubled in size.
  5. Roll the dough into about 30 balls and place next to each other in a prepared baking dish or oven pan.
  6. Cover with plastic wrap and leave to proof until doubled in size.
  7. Bake for 35-40 minutes until well risen out and golden brown.
Sweet banana loaf
  1. Whisk the bananas, sugar, eggs and milk together until smooth.
  2. Add to the bran mix and mix until combined.
  3. Pour the batter into a prepared loaf tin and bake for 35-40 minutes or until a skewer comes out clean.
  4. Once cooled, brush with the warmed marmalade, slice and serve.