Insanely Good Oxtail Potjie by Justin Bonello November 04, 2015
Bwell Canola oil
salt and milled pepper
Couple sprigs fresh thyme, chopped
2-3 garlic cloves, crushed and chopped
8-10 shallots, peeled
1 can milk stout
½ – 2 cups good beef stock
1. Heat canola oil in a large heavy based, flat based potjie pot.
2. Season oxtail with salt and pepper and seal all sides in the pot over a high heat, about 250C, to render the fat.
3. Reduce the heat to a medium heat, about 150C, and stir through the thyme, garlic cloves and shallots and fry to infuse flavours for about 5 minutes.
4. Add the milk stock into the pot and deglaze the flavours from the pot. Then add the beef stock, cover with the lid, and leave to gently cook for about 4 hours or until tender.