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Oxtail with Dumplings

1 oxtail, jointed

15 ml cooking oil

1 onion, chopped

1 clove garlic, chopped

2 bay leaves

1 sprig fresh rosemary or 5 ml dried

1 sprig parsley or 5ml dried

500 ml beek stock

30 ml vinegar or lemon juice

10 ml salt

freshly ground black pepper to taste

4 leeks, cut into chunks

2 stalks leafy celery, cut into pieces

6 baby carrots, scrubbed

250 ml green peas (fresh or frozen)

Dumpling

250 ml cake flour

5 ml baking powder

2 ml salt

60 g butter

cold water or soda water to mix dough

Heat oil and brown oxtail. Add onion and garlic and saute until golden brown. Add bay leaves, rosemary, parsley, hot stock and vinegar or lemon juice. Season meat with salt and pepper. Cover with lid and simmer for 3-4 hours or until meat is tender. layer begetables on top of meat, starting with leeks and celery, then carrots and peas. Add more stock if necessary.

For the dumpling, sift dry ingredients together and rub in butter until the mixture resemles fine breadcrumbs. Add enough cold water or soda water to make a soft dough. Place spoonfuls of dough on top of meat and vegetables. Replace lid and simmer for 30 minutes. Don't lift the lid or the dumplings will collapse.

serves 4-6