Oxtail Stroganoff

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, finely sliced
• 4 cloves garlic, crushed
• 400 g button mushrooms, sliced
• 2 tbsp tomato paste
• 500 ml beef stock
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 bay leaves
• 2 sprigs fresh thyme
• 250 ml fresh cream
• 125 ml sour cream
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste

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 and garlic to the pot and cook for 5 minutes. Add the mushrooms and cook until lightly browned.
5. Stir in the tomato paste and cook for 2 minutes.
6. Add the beef stock, Worcestershire sauce, Dijon mustard, bay leaves and thyme. 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 sauce.
9. Reduce the heat to very low. Stir in the fresh cream and sour cream until smooth and creamy. Do not allow the sauce to boil after adding the cream.
10. Taste and adjust the seasoning if required.
11. Sprinkle with chopped fresh parsley before serving.

Serving Suggestion

🛒 Shop Now