Oxtail Tacos In Beer and Asian Sauce


Oxtail Tacos In Beer and Asian Sauce
Course: Main Course
Servings: 10
  • 2kg Stewing Beef
  • Stir! it up Asian Sauce 100g packet
  • 500g Oxtail
  • 1 Tablespoon Oil
  • 2 x Cans of Beer (330ml each)
  • Salt & Pepper
  • Wraps
  • Avocado wedges
For the Mielie Salsa:
  • 2 x Corn on the cob – grilled and pips removed
  • 1 cucumber
  • 2 Tomatoes
  • ½ Onion
  • A handful Fresh Coriander
  • 2 x Tablespoons Apple cider vinegar
  • 1 x teaspoon Sugar
  1. Preheat the oven to 140-degree C.

  2. Season the stewing beef with salt and pepper.

  3. In a heavy-based pot grill the oxtail until brown all over. Remove from the pot.

  4. In the same pot, fry the stewing beef until brown all over. Remove from the pot.

  5. In the same pot, add Beer and Asian Stir! it up Sauce. Heat beer and stir sauce with a balloon whisk to reconstitute.

  6. Place the meat back into the pot, cover and place in the oven for 4 -5 hours until the meat is tender.

  7. Remove the meat from the pot and pull all the meat off the bones. Discard the bones.

  8. Let the remaining sauce simmer until the liquid is reduced to one and a half cup. Put the pulled beef back into the pot. Add more salt & pepper to taste and stir thoroughly.

For the Mielie Salsa:
  1. Mix all the salad ingredients together.

Recipe Notes

To Serve: Place a spoonful of salad, avocado and a scoop of meat in a Taco.