Oxtail Filling

• 2 kg oxtail pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Grill Forge
• 2 tbsp BlixSam Smoke Craft
• 1 tbsp BlixSam Nou Braai
• 2 onions, chopped
• 3 cloves garlic, crushed
• 2 carrots, diced
• 2 celery stalks, diced
• 250 g mushrooms, sliced
• 2 tbsp tomato paste
• 750 ml beef stock
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 tbsp chopped fresh parsley

Creamy Mash

• 1.5 kg potatoes, peeled and cubed
• 60 g butter
• 125 ml milk
• 100 g mature cheddar cheese, grated
• Salt and freshly ground black pepper to taste

Topping

• 100 g mature cheddar cheese, grated
• 2 tbsp chopped fresh parsley

Method

1. Prepare a medium braai fire with glowing coals and place a size 3 potjie pot over the heat.
2. Season the oxtail generously with BlixSam Grill Forge, BlixSam Smoke Craft and BlixSam Nou Braai.
3. Heat the olive oil and brown the oxtail in batches until deeply caramelised. Remove and set aside.
4. Add the onions, garlic, carrots, celery and mushrooms to the pot and cook for 6–8 minutes until softened.
5. Stir in the tomato paste and cook for 2 minutes.
6. Add the beef stock, Worcestershire sauce, bay leaves and thyme, then return the oxtail to the pot.
7. Cover and cook gently over low coals for 3½–4 hours, until the meat is tender and falling off the bone.
8. Remove the meat from the bones, discard the bones and bay leaves, then shred the meat and stir it back into the rich gravy.
9. Meanwhile, boil the potatoes until tender. Drain and mash with the butter, milk, cheddar cheese, salt and pepper until smooth and creamy.
10. Spoon the oxtail filling into a large ovenproof baking dish and spread the creamy mash evenly over the top.
11. Sprinkle with the remaining cheddar cheese and bake at 190°C for 20–25 minutes, or until golden, bubbling and lightly browned.
12. Garnish with chopped fresh parsley before serving.

Serving Suggestion

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