Red Wine & Garlic Oxtail Potjie

Ingredients

• 2 kg oxtail pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Steakhouse
• 2 tbsp BlixSam Smoke Craft
• 1 tbsp BlixSam Arm Maat
• 8 cloves garlic, roughly chopped
• 2 large onions, chopped
• 3 carrots, sliced
• 250 g baby mushrooms
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 500 ml dry red wine
• 500 ml beef stock
• 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 hot coals and place a size 3 potjie pot over the heat.
2. Season the oxtail generously with BlixSam Steakhouse, BlixSam Smoke Craft and BlixSam Arm Maat.
3. Heat the olive oil and brown the oxtail in batches until well 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. Pour in the red wine and simmer for 5 minutes, scraping the bottom of the pot to loosen all the flavour.
7. Return the oxtail to the pot and add the beef stock, mushrooms, bay leaves, rosemary and thyme.
8. Cover with the lid and cook gently over low coals for 3½–4 hours, stirring only once or twice during cooking, until the meat is fall-off-the-bone tender.
9. Taste and adjust the seasoning if needed.
10. Sprinkle with fresh parsley before serving.

Serving Suggestion

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