Oxtail & Butter Bean Pot

Ingredients

• 2 kg oxtail pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Grill Forge
• 2 tbsp BlixSam Smoke Craft
• 1 tbsp BlixSam Nou Braai
• 2 large onions, chopped
• 4 cloves garlic, crushed
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 750 ml beef stock
• 2 x 400 g tins butter beans, drained and rinsed
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 tsp Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 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 and celery to the pot and cook for 5–7 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 browned oxtail to the pot.
7. Cover and cook gently over low coals for 3–3½ hours, until the meat is almost falling off the bone.
8. Stir in the butter beans and cook for a further 30–40 minutes, allowing the beans to absorb the rich flavours without breaking apart.
9. Remove the bay leaves, taste and adjust the seasoning if required.
10. Sprinkle generously with chopped fresh parsley before serving.

Serving Suggestion

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