Shind Oxtail Beef Potjie

PHASE 1 (pre-prep)
1 kg meaty beef shin cut through the bone in 2 cm slices 750 g - 1 kg oxtail
4 tbsp flour
1 tsp SIDS SMOKEY BBQ RUB
1 tsp SIDS CRAZY SALT
2 tbsp rice bran oil
1 tbsp butter
1 large onion, chopped
3 cloves of garlic, finely chopped
1 tbsp beef OXO cube
2 cups (500 ml) water
PHASE 2 (final finish)
2 tbsp (30 ml) fat skimmed from meat
1 tbsp (15 ml) butter
1 kg small pickling onions or shallots, cut in half
2 tsp (10 ml) brown sugar
½ tsp SIDS CRAZY SALT
1 x 200 ml Tuimato sauce
½ cup (125 ml) water
3 whole cloves
2 bay leaves
Gremolata:--
¼ cup (60 ml) chopped parsley
grated rind from 1 lemon
2 garlic cloves, finely chopped

PHASE 1 (pre-prep at home)
Snip three times through the outside of each piece of shin. Measure flour, SIDS SMOKEY BBQ RUB, SIDS CRAZY SALT into a biggish plastic bag, add the meat and shake to coat. Brown the shin and oxtail in batches in the mixture of oil and butter, remove and keep on one side. Shake any leftover flour out over the meat. Add chopped onion, garlic and OXO to fat remaining in the pot and stir-fry briefly. Add the water and bring to the boil. Add browned meat pieces. Simmer very slowly or cook in a 150°C oven for about 3 hours until the meat is tender. Cool, decant into a container with all the sauce, cover and refrigerate.
PHASE 2 (final finish on the fire)
Prepare the fire for the potjie. Size 1 or 2 is best. Add some beef fat and butter to the pot and brown the small onions seasoned with sugar and SIDS CRAZY SALT. Add Tuimato sauce, water, cloves and bay leaves. Simmer for 15 minutes. Add the cooked meat and all the gravy. Simmer gently for another 20 minutes. Taste for seasoning. Top with gremolata mixture. Serve with polenta and a salad.