- 2.5 kg oxtail, trimmed of excess fat
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon mixed peppercorns, coarsely ground
- 3 garlic cloves
- 50ml olive oil
- 80 g butter
- 8 bay leaves
- 2 red onions, peeled and quartered
- 200 ml Old Brown Sherry
- 100 g butter
- 1 teaspoon pepper, coarsely ground
- 3 garlic cloves
- 600 ml Old Brown Sherry
- 1.5 litre canned tomato
- 2.5 litre water
- 1 kg king prawns, shells and head intact and veins removed
- handful of fresh parsley
- Season oxtail with salt, pepper, paprika and garlic.
- In the potjie, add olive oil, onions, butter and bay leaves.
- Sauté until onions cook clear.
- Add the seasoned oxtail and 200ml sherry.
- Simmer on your braai on low heat for 45 minutes, stirring the meat every five minutes (until the meat reaches a rich dark brown colour).
- Add butter, pepper, garlic, 200 ml sherry, canned tomatoes, salt, green beans, carrots and baby potatoes.
- Add water as needed, to ensure all the ingredients are covered in sauce.
- Bring the oxtail to the boil, then lower the heat to make sure the sauce doesn't burn on the bottom of the enamel pot.
- Cook for 3.5 hours, adding more water if necessary, to keep the sauce at a pouring consistency.
- At the 2-hour mark, add the final 200 ml sherry and stir.
- After 3.5 hours add the prawns to the top of the pot and let it simmer for 15 minutes.
- Finish it off with freshly chopped parsley.
- Serve with samp and beans, and your favourite bread to mop up the sauce.
MEGAMASTER RECIPE TIPS
Cooking with alcohol is safe for kids as the alcohol boils off in the cooking process.
To retain the natural juices and keep your meat tender, seal your meat in the pot before adding the marinade sauce.
To save time, cook your samp and beans the night before.