Oxtail Potjiekos

Serving Size : 6. Cut as much excess fat from the oxtails as possible. Heat the oil in the "potjie" (or a camp oven) and saute the meat until brown. Add onions, garlic, chilli, cloves, bay leaves, salt and pepper. Stirfry for about 10 minutes to combine flavours and soften the onions. Add hot water, cover and simmer very slowly in the Weber for 2 hours. Be careful not to burn. While the meat is cooking, prepare the vegetables: 2 bananas, sliced thickly 3 med carrots, sliced 8 - 10 baby potatoes, scrubbed 8 - 10 pickling onions, peeled 2 Tbsp chopped fresh rosemary 2 Tbsp chopped fresh thyme 2 Tbsp chopped fresh parsley 400g tin peeled tomatoes, crushed Go to where your "potjie" is bubbling in the fire, and add the vegetables in that order. Cook SLOWLY for another hour. While cooking, mix ingredients for the sauce, add and cook for another 30 mins., or until meat is JUST falling off the bone. sauce 2 Tbsp fruit chutney 63 ml brown vinegar 2 Tbsp tomato sauce 2 Tbsp honey 1-2 Tbsp curry powder Mix together, and pour over "potjie". Serve with rice, or better still pap (a porridge made from maize meal).