Recipe Overview
This Oxtail recipe brings together classic South African flavours with the convenience of Miami Hammy Relish, creating a beautifully balanced, slow‑braised dish perfect for family meals. The relish blends seamlessly with beef stock, balsamic vinegar, and herbs to create a rich, glossy sauce that coats every piece of tender oxtail. Cooking it in an Instant Pot cuts down the time without losing depth, making it ideal for busy home cooks who still want that slow‑cooked taste. Serve it piping hot with mashed potatoes, rice, or fresh bread to soak up every drop of the delicious gravy.
Recipe Ingredients
- 1.5 kg oxtail, cut into pieces
- 30 ml oil (like sunflower or olive oil)
- 1 large onion, chopped
- 2–4 carrots, peeled and sliced into chunks
- 2–4 celery stalks, sliced into chunks
- 4–6 cloves garlic, crushed
- 60 ml balsamic vinegar
- 175 ml dry red wine (optional, can be substituted with more balsamic or stock)
- 1 can Miami Hammy Relish
- 400 ml beef stock
- 2 bay leaves
- 3 ml dried thyme
- Salt and freshly ground black pepper to taste
- Optional garnishes: fresh parsley, mashed potatoes, or rice for serving
Instructions
-
Brown the oxtail
- Rinse and pat dry the oxtail, then season with salt and pepper.
- Heat oil in a pot and brown the oxtail in batches, then set aside.
- Instant Pot: Heat the pot using the Sauté function.
-
Sauté vegetables
- In the same pot, add butter or margarine.
- Sauté the chopped onion, carrots, and celery until softened.
- Add crushed garlic and cook for another minute.
-
Deglaze
- Pour in balsamic vinegar to lift the browned bits from the pan.
- If using, add red wine and simmer briefly.
-
Braise
- Return the oxtail to the pot.
- Add Miami Hammy Relish, beef stock, bay leaves, and thyme.
- Stir well to combine.
-
Simmer
- Set the Instant Pot to high pressure for 45 minutes.
- Allow natural steam release.
-
Reduce sauce (optional)
- Remove the oxtail and bay leaves.
- Boil and simmer the liquid until reduced to your desired thickness.
- Skim off excess fat if needed.
-
Serve
- Return the oxtail to the sauce and serve hot.
- Garnish with fresh parsley if desired.
- Serve with mashed potatoes, rice, or crusty bread.
