2 large oxtails, cut into joints
1/3 cup cooking oil
2 large onions, sliced into fairly thick rounds
6 bay leaves
4 chopped cloves of garlic
4 large carrots, scraped and cut into chunky wheels
the juice of one lemon
a good grind of black pepper
a dash of Worcester sauce
6 potatoes, peeled and halved
1/3 cup of brandy
water to cover
- Heat the oil in the potjie, then brown the meat quickly over high heat with the onion.
- Add bay leaves, garlic, cloves, lemon juice, salt, pepper, Worcestershire sauce and carrots.
- Add enough water barely to cover.
- Let it simmer away very slowly for four hours, then add the potatoes and the brandy and let it simmer until the potatoes are done and the meat is fall-off-the-bone tender.