WHOLE BRAAIED OXTAIL WITH PICKEL AND YOGURT SAUCE

Ingredients

FOR THE OXTAIL:

• 2 whole oxtails (ask your butcher for this special cut)
• salt and pepper
• 1 packet Jan Braai Oxtail Sous

FOR THE PICKLE:

• 1 carrot (grated)
• 1 red onion (sliced very thinly)
• 1 lemon
• ½ tot sugar
• 1 teaspoon salt
• 3 whole black peppercorns
• 3 tots white wine vinegar

FOR THE JOGHURT DRESSING:

• 100g  feta cheese (about 1 wheel)
• 1 cup  greek style full cream yogurt
• olive oil
• salt and pepper
• lemon juice to taste

Method

For the oxtail:

1. Season your oxtail with salt and pepper and place into a tray big enough to fit both. Pour the Jan Braai oxtail sauce over and place into your Nexgrill Oakford Pellet Grill, barrel smoker, man oven or just your normal oven and cook uncovered at 140’C for about 3 hours. After 3 hours, cover the meat with foil and bake for another 2 hours until it’s soft and wants to almost but not entirely fall off the bone. 
2. For the pickle: Use a sharp knife or peeler and cut a few strips off the lemon.Place the carrot and onion into a glass jar , add the lemon.
3. Add the sugar, salt and pepper corns and shake and mix this well.
4. Add the vinegar and lemon juice and shake well again and let this pickle while your oxtail is baking.
5. Combine all the ingredients together for the yogurt dressing with a stick blender or food processor, or just use a spoon.
6. Once the oxtail is soft and cooked, place a layer of the yogurt dressing at the bottom of the plate, place the whole oxtail on top and place some of the pickle around the oxtail. Place a few dollops of yogurt dressing on top of the oxtail and serve your show piece to your guests.