- 250 gr butter, refrigerated
- 1 cup jack daniels wood chips
- Place two pieces of charcoal on the bottom of the firebox.
- Arrange a GreenFire Eco-Firelighter around the coal and light.
- Wait for a few minutes for the coals to light. Insider’s tip: when smoking butter in your Big Green Egg, you don’t want the temperature to heat up too much.
- Once the charcoal is lit, cover it with wood chips and quickly place the butter (in a heat resistant bowl) on the grid – close the egg and close the vents at the top and bottom.Leave the butter for 10 minutes to smoke.
- By closing the lid you are capturing the smoke from the lit charcoal and wood chips in the cooker.
- After smoking time, remove the butter and set aside until use.
Oxtail and Potato potjie
- 15 ml olive oil
- 250 gr wood smoked bacon, chopped
- 2 teaspoons crushed garlic
- 1 cup pearl onions, peeled and halved
- 1,5 kg good quality oxtail
- ½ cup seasoned flour ~ ½ cup flour, 5 ml smoked paprika, 5 ml cinnamon, 5 ml ground cumin, 5 ml chili powder, salt and black pepper
- 15 ml olive oil to brown meat
- 3 cups good quality red wine
- 3 cups good quality beef stock
- 2 tablespoons tomato paste
- 1 bouquet garni ~ sprig of rosemary, thyme and parsley tied in a bunch
- 2 bay leaves
- 500 gr baby potatoes, washed and halved
- 250 gr yellow patty pans, washed and halved
- 250 gr baby butternut, washed and halved
- Fill the fire ring halfway with charcoal and position the convEGGtor in the legs up (surface down) position.
- Place a large, 6 litre cast iron pot/dutch oven on the grid to heat up and close the Egg.
- Keep your vents halfway open to reach 150°C.
- Carefully open the egg and fry the bacon, onion and garlic with olive oil. Use your mitt!
- Once cooked, scoop these ingredients out of the pot and set aside.
- Pat the oxtail dry and cover with seasoned flour.
- Heat the next bit of olive oil and brown the pieces of oxtail.
- Deglaze the pot by adding the liquids: wine, stock and tomato paste.
- Add the bouquet garni and bay leaves.
- Close the lid and allow the temperature to stabilize at 150°C.
- Leave to cook for 3 hours.
- After cooking time, open the lid and add some water if you need more liquid.
- Arrange the baby potatoes in the bubbly sauce, and close the lid for one more hour of cooking.
- After a total of 4 hours cooking time, arrange the last vegetables on top. Close the lid and prepare your stokbrood.
- The potjie is ready when the vegetables are soft, but still firm. Remove the bouquet garni before serving.
- 4 cups of flour
- 1 teaspoon salt
- 3 teaspoons sugar
- 1 packet instant dry yeast
- ¾ cup lukewarm water
- Olive oil to handle
- In a large mixing bowl, combine the flour and salt together. Set aside.
- In a small mixing bowl, add the sugar, yeast and water and allow to become bubbly.
- Once the yeast mixture is foamy, add it to the flour and salt and mix through with your hands, while using the olive oil to manage the dough.
- You can add more flour if the dough is too sticky.
- Place the dough in a container, cover with clingfilm and allow to double in size.
- Knock back the dough and leave to rise one more time. This will take about 40 minutes, while your potjie is bubbling away on the Big Green Egg.
- When the dough has doubled in size a second time, drizzle a clean surface with olive oil and roll small, palm size balls.
- Rub the firewire flexible skewers with a good dose of olive oil and skewer the balls of dough. Be sure the balls of dough are rubbed with oil as well, to avoid sticking to the grid.
- Once your last veggies has been placed in the pot, you can start baking your bread.
- Place each skewer on either side of the potjie, on the grid and close the egg lid for 5 minutes, with the steel side of the skewer hanging over the base.
- Once the bread has baked for 5 minutes, turn it to cook for another 5 minutes on the other side.
Serve the stokbrood with the smoked butter as an accompaniment to the Big Green Egg cooked oxtail and potato potjie.