SLOW COOKING OXTAIL
oxtail, big pieces
500 ml cold beer
50 ml Worcestershire sauce
50 ml Jack Daniels
100 ml smokey barbecue sauce
Winter is slowly busy moving away and the summer is around the corner
I am trying a new recipe I am going to test it to see.
I soaked the oxtail in the combination of beer, Worcestershire sauce and Jack Daniels sauce for 13 to 14 hours in the fridge.
Then slow cooking for 8 hours in the left over sauce at 150ºC, closed with tinfoil (small potatoes and gem squash cut open with feta cheese and salted butter only later).
After that I will make it a but crispy on the outside after the 8 hours.
2nd Picture is only 2 hours in oven so long.
Note: You asked for the end result, well it was awesome, the taste was, I can’t believe it.
The beer and Worcestershire sauce and Jack Daniels smokey sticky sauce was a bomb.
It actually covered the oxtail in dark brown sauce and soft soft and sticky.
Only thing I changed was the 8 hours in oven to 4,5 hours because the oxtail meat was falling off the bones, I took the ” aftrek sous” and this morning I cooked the small potatoes and did that for 2 hours.
Photo and recipe: Barend Van Heerden