Oxtail & Sweet Potato Hotpot

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
• 2 carrots, diced
• 2 celery stalks, diced
• 250 g button mushrooms, sliced
• 2 tbsp tomato paste
• 500 ml beef stock
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

Sweet Potato Topping

• 1.5 kg sweet potatoes, peeled and sliced into thin rounds
• 250 ml fresh cream
• 150 g mature cheddar cheese, grated
• 50 g Parmesan cheese, grated
• 2 tbsp melted butter
• 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, 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 fall-off-the-bone tender.
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. Simmer uncovered for 10 minutes.
9. Spoon the oxtail mixture into a large ovenproof baking dish.
10. Arrange the sliced sweet potatoes over the filling, slightly overlapping each slice. Pour over the cream, brush with melted butter and sprinkle with the cheddar and Parmesan.
11. Bake at 190°C for 35–40 minutes, until the sweet potatoes are tender and the topping is golden and bubbling.
12. Garnish with chopped fresh parsley before serving.

Serving Suggestion

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