Oxtail & Root Vegetable Braise

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, chopped
• 4 cloves garlic, crushed
• 3 carrots, cut into chunky pieces
• 2 parsnips, peeled and chopped
• 1 large sweet potato, peeled and cubed
• 250 g baby potatoes, halved
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 750 ml beef stock
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 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 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 celery to the pot and cook for 5–7 minutes until softened.
5. Stir in the tomato paste and cook for 2 minutes.
6. Return the oxtail to the pot and pour in the beef stock and Worcestershire sauce. Add the bay leaves, rosemary and thyme.
7. Cover and cook gently over low coals for 2½ hours.
8. Add the carrots, parsnips, sweet potato and baby potatoes. Cover and continue cooking for another 1–1½ hours, until both the meat and vegetables are tender.
9. Remove the bay leaves and herb stems, then taste and adjust the seasoning if required.
10. Sprinkle generously with chopped fresh parsley before serving.

Serving Suggestion

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