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Ingredients
1kg oxtail 1kg lamb neck 1 onion ¾ cup olive oil 1kg small potatoes 500g small carrots 500g butternut 4 baby marrows 1 packet/tin corn 1 packet green beans 1 packet fresh mushrooms 250ml red wine 500ml Coca-Cola 500ml fresh dairy cream
Seasoning
Marinda salt, pepper, Robertson steak and chops, garlic flakes, Worcestershire sauce, Knorr oxtail soup powder, Mrs Balls chutney
Method
Fry the onion in oil and add garlic flakes into the pot.
Add oxtail and sheep neck in pot and fry until meat and onions are brown.
Spice the meat with marinda salt, Robertson steak and chops and Worcestershire sauce.
Add red wine, Coca-Cola and 1.5 cups of water and place the lid on pot.
After 90-120 minutes, add the small potatoes and carrots and 1.5 cups of water.
Let the pot cook for another 15-20 minutes.
Cut the butternut in rings and place it on top of the potatoes and carrots.
Cut the baby marrows in big chunks and place on top again, followed by the small mielies, green beans and mushrooms.
Place the lid on the pot for 10-15 minutes whilst making the sauce.
In a separate pot, add 500ml dairy cream, 3/4 cup water, oxtail soup, 100ml Mrs Ball’s chutney and stir the mixture on a heated plate.@https://potjiekosworld.com/
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