Sticky Yanky BBQ Oxtail

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
• 3 cloves garlic, crushed
• 2 carrots, sliced
• 2 celery stalks, sliced
• 500 ml beef stock
• 1 cup BlixSam Yanky BBQ Sauce
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

Method

1. Prepare a medium braai fire with hot 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 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 half of the BlixSam Yanky BBQ Sauce. Stir well.
7. Return the oxtail to the pot, cover with the lid and cook gently over low coals for 3–3½ hours, stirring only occasionally.
8. Stir in the remaining BlixSam Yanky BBQ Sauce and brown sugar, then cook uncovered for another 20–30 minutes until the sauce becomes thick, glossy and sticky.
9. Taste and adjust the seasoning if required.
10. Garnish with chopped fresh parsley before serving.

Serving Suggestion

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