Slow-Braised Oxtail with Mushrooms

Ingredients

• 2 kg oxtail pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Steakhouse
• 2 tbsp BlixSam Smoke Craft
• 1 tbsp BlixSam Arm Maat
• 2 large onions, chopped
• 4 cloves garlic, crushed
• 300 g button mushrooms
• 250 g brown mushrooms, halved
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 750 ml beef stock
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 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 with BlixSam Steakhouse, BlixSam Smoke Craft and BlixSam Arm Maat.
3. Heat the olive oil and brown the oxtail in batches until richly 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 before adding the mushrooms. Cook for another 3–4 minutes.
6. Pour in the beef stock and Worcestershire sauce, then add the bay leaves and thyme.
7. Return the oxtail to the pot, ensuring the meat is mostly covered by the liquid.
8. Cover with the lid and cook gently over low coals for 3½–4 hours, stirring only once or twice, until the meat is fall-off-the-bone tender and the mushrooms have enriched the gravy.
9. Taste and season with salt and black pepper if needed.
10. Sprinkle with fresh parsley before serving.

Serving Suggestion

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