Oxtail Loaded Baked Potatoes

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 large onions, finely chopped
• 4 cloves garlic, crushed
• 250 g button mushrooms, finely chopped
• 2 tbsp tomato paste
• 500 ml beef stock
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste

Baked Potatoes

• 6 large baking potatoes
• 2 tbsp olive oil
• Coarse salt
• 80 g butter
• 150 g mature cheddar cheese, grated
• 125 ml sour cream
• 2 spring onions, finely sliced
• Extra chopped parsley for garnish

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 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 fall-off-the-bone tender.
8. Remove the meat from the bones, discard the bones and bay leaves, then shred the meat and return it to the rich gravy. Simmer uncovered for 10 minutes until slightly thickened.
9. Meanwhile, rub the potatoes with olive oil and coarse salt. Bake at 200°C for 60 minutes, or until crisp outside and fluffy inside.
10. Slice each potato open, fluff the inside with a fork and add a little butter.
11. Spoon the shredded oxtail generously into each potato, then top with grated cheddar, sour cream, spring onions and chopped parsley.
12. Serve immediately while hot.

Serving Suggestion

🛒 Shop Now