Kaptein's Fire-Baked Beef Short Rib & Oxtail Potjie

Ingredients

• 1 kg Beef Short Ribs, bone-in (Butchery)
• 1 kg Select Oxtail Pieces (Butchery)
• 6 tbsp Kaptein Brandt Original Spiced Hot Sauce (Pantry)
• 500 ml Dry Red Wine (Pinotage or Cabernet Sauvignon) (Pantry)
• 500 ml Rich Beef Stock (Pantry)
• 1 kg Baby Potatoes, halved (Produce)
• 4 large Carrots, thick cut (Produce)
• 2 large Brown Onions, sliced (Produce)
• 4 cloves Fresh Garlic, minced (Produce)
• 250 g Button Mushrooms (Produce)
• 2 tbsp Cooking Oil (Pantry)
• Coarse Sea Salt and Cracked Black Pepper to taste (Pantry)

Cooking Steps

1. Sear Meat on High Coals 15m

   Heat cast iron potjie #3 over hot hardwood coals with cooking oil. Sear short rib and oxtail in batches until deep caramelized crust forms. Remove meat and set aside.

2. Sweat Aromatics & Deglaze with Kaptein Brandt 15m

   Fry chopped onions and garlic until translucent. Stir in 3 tbsp Kaptein Brandt Original Spiced Hot Sauce to bloom the chili spices, then pour in red wine to deglaze the rich browned bits off the pot base.

3. Return Meat & Layer Vegetables 10m

   Return seared meat into the base gravy. Layer baby potatoes and carrots neatly over the meat without stirring. Add beef stock until liquid reaches top of meat.

4. Gentle Lowveld Simmer 180m

   Cover with heavy cast iron lid. Reduce fire to 4-5 small glowing coals under pot. Simmer undisturbed for 3 hours without stirring.

5. Add Mushrooms & Finish with Glaze 20m

   Place mushrooms on top for final 20 minutes. Drizzle remaining 3 tbsp Kaptein Brandt Original Spiced Hot Sauce over top layer before serving.