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Ingredients

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Oxtail

Butter Bean Mash

  • Milk, cold 200.0 ml
  • Boiling water 425.0 ml
  • Butter beans, drained, 3 × 400 g tins 1.2 kg
  • Butter 60.0 g
  • Olive oil 45.0 ml
  • Crushed garlic 8.0 g
  • Beef, warm, stock or braising liquid 125.0 ml
  • Lemon zest from 1 lemon
  • Salt & pepper

Atchar Oil Drizzle


This dish is a celebration of deep, comforting flavours rooted in tradition, where humble ingredients are transformed into something rich and memorable. Slow-braised oxtail, a staple in many cultures, speaks to a heritage of patience in cooking – where time unlocks tenderness and depth. Paired with a creamy butter bean mash and finished with a vibrant atchar oil drizzle, the recipe brings together classic techniques with bold, local influences. It’s a modern expression of culinary roots – honouring the past while embracing layered, contemporary flavour.

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Preparation

  1. Oxtail

    1. Heat oil in a large pot. Season oxtail with salt and pepper. Brown deeply on all sides. Remove and set aside. 
    2. In the same pot add onions, carrots, and celery. Cook until lightly caramelised. 
    3. Add garlic, tomato paste, Robertsons Ground Cumin, Robertsons Mild & Spicy Rajah, and Robertsons Smoked Paprika. 
    4. Stir until the spices coat the vegetables. 
    5. Pour in prepared Knorr Professional Beef Stock and Knorr Professional Tomato Pronto. Add brown sugar, vinegar, and bay leaves. Stir in the atchar pulp for a mild fermented tang. Return the oxtail to the pot. 
    6. Bring to a simmer. Cover and cook for 3½–4 hours until meat falls from the bone. Remove oxtail pieces carefully. 
    7. Strain the liquid and reduce it for 10–15 min until thick and glossy.
  2. Butter Bean Mash

    1. Place boiling water in a pot, bring to the boil, and remove from heat. Add cold milk and Knorr Professional Mash Flakes and stir well. 
    2. Heat butter and oil in another pot. 
    3. Add garlic and cook gently, without browning. Add the butter beans and warm through. 
    4. Add warm stock and mash until creamy. Season with salt, pepper, and lemon zest. 
    5. Mix in the Knorr Professional Mash Flakes mixture.
  3. Atchar Oil Drizzle

    1. Mix together all ingredients. 
    2. Coat the oxtail pieces lightly with the reduced sauce.
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