I love rain. I like the smell of rain, the sound of rain; I even like getting slightly wet for some reason. Bundled up in scarves and coats against the cold, I couldn’t be happier. Winter in Cape Town is a time for enjoying home pleasures. Bottles of red wine, steaming curries, good books and that sort of thing. Nothing beats coming home after a long, cold day and plonking down on the couch in front of a roaring fire. Ad a fluffy duvet and a riveting read and you are set to go. Those lucky enough to have someone special in their lives have to agree that pelting rain also makes for good cuddling weather, provided neither party is partial to blanket-hogging of course.

Some may argue that during wintertime all the spectacular Cape Town beaches go to waste. Frankly, I couldn’t care less. Blessed with a skin-type prone to blistering and peeling I have learnt to keep my distance from those pesky UV rays. Sunscreen? Tried it. It works for about a minute. Plus I’m not partial to sand, ball games or overt displays of testosterone. That kind of leaves the soft serve ice cream cones and you can get those everywhere.

Suffice it to say I realize this is a personal opinion and that come summertime I will be the one giving everyone else an earful about the heat. All I’m saying is everyone should see these last winter days as an opportunity to cultivate a taste for joys of this particular season. Make some gluwein or attempt a nice hearty dish. I include my dad’s recipe for Oxtail Potjie. He makes it over the fire, but it is just as good made on the stove.

Zakkie’s Oxtail Potjie

You will need the following:

• 3 oxtails
• 1 medium smoked eisbein
• 8 large potatoes
• 3 large onions (sliced)
• 1 green pepper
• 3 cloves of garlic (crushed)
• Carrots
• 2 packets of fresh mushrooms (chopped)
• Olive oil
• 750 ml Riebeek Cellars Shiraz
• 150ml Riebeek Cape Ruby
• 750ml beef extract
• 10 ml (2 teaspoons) mixed herbs fresh or dried
• Soy sauce

Method

1. Brown the oxtail in hot oil add the eisbein.
2. Add the beef extract, herbs and garlic simmer for 1 hour.
3. While the meat is cooking pack the sliced onions on top of the meat
making sure that the lid is always replaced after adding ingredients. Now add
the thinly sliced green pepper.
4. When the sauce is reduced add 375 ml of the Riebeek Cellars Shiraz.
5. Add the mushrooms and plenty of Soya Sauce.
6. While chopping the potatoes and carrots into chunky pieces drink enough
wine – but don’t use the stock allocated for the Potjie.
7. When the onions and mushrooms are cooked into the sauce add the
carrots.
8. Add the Riebeek Cape Ruby.
9. Cook until the meat starts to part from the bones.
10. If the sauce starts to thicken or reduces add the rest of the Riebeek
Shiraz.
11. Place the potatoes on top of the meat and sprinkle with herbs.

The Potjie is ready as soon as the potatoes are cooked. Make sure that the Potjie does not burn.
Do not stir the Potjie. If there is too much sauce cook without the lid until the sauce becomes thick.
Serve on white rice with a mixed salad. Fresh brown bread and real butter is also a good idea.

My weekend involved sleeping, keeping a close eye on the changing weather patterns, sleeping, online bingo games and more resting. I also caught Don’t Mess with the Zohan, an incomprehensible mess which deserves a negative rating. The best part about it is this:

The best part

Other then that, a travesty.