Smoky Oxtail Soup

Ingredients

• 1.5 kg oxtail
• 2 tbsp BlixSam Smoke Craft
• 1 tbsp BlixSam Grill Forge
• 2 tbsp BlixSam Arm Maat
• 2 tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, crushed
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 potatoes, cubed
• 1 cup butternut, cubed
• 1 cup green beans, chopped
• 2 tbsp tomato paste
• 1 x 400 g chopped tomatoes
• 2 litres beef stock
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper to taste
• Chopped parsley to garnish

Method

1. Heat the olive oil in a large pot.
2. Season the oxtail with BlixSam Smoke Craft, Grill Forge and Arm Maat.
3. Brown the oxtail well on all sides. Remove and set aside.
4. In the same pot, fry the onions, carrots, celery and garlic until softened.
5. Stir in the tomato paste and cook for 2 minutes.
6. Add the chopped tomatoes, beef stock, thyme and bay leaves.
7. Return the oxtail to the pot, bring to a boil, then reduce to a gentle simmer.
8. Cover and cook for 3–4 hours, or until the meat is tender and falling off the bone.
9. Remove the oxtail, strip the meat from the bones and return the meat to the soup.
10. Add the potatoes, butternut and green beans. Simmer for another 25–30 minutes until the vegetables are tender.
11. Taste and adjust seasoning if needed.
12. Sprinkle with chopped parsley before serving.

Serving Suggestions

• Crusty bread
• Fresh roosterkoek
• Buttered bread rolls
• Toasted garlic bread