Epic Borscht

My Borscht experience... I had never heard of borscht until I came to Canada, I love beetroot so was super excited, my first experience was that it was not a dish that I was in a hurry to eat again! But, fast forward a few years we went to a local Ukrainian restaurant and they had it on their buffet. Hubby persuaded me to give it another go so I did and it was amazing; I could see why people rave about it! I haven't forgotten that experience over 2 years ago and it was time to learn how to make it! There are so many different recipes for borscht, if you have tried it once and didn't like it don't give up until you try another recipe, we all have different tastes! I can't take all credit for this recipe! Shout out and thank you to some amazing friends with Ukrainian background who gave me their tips, and told me how they make it, this is what I made following that advice!

Did you know? The easiest way I've found to peel beetroot is boil with the skins on until soft then you just push the skins and they just slide off and you can chop the bottom off! Borscht

INGREDIENTS 1lb ox tail

3 carrots

4 sticks celery

water

1 large onion

1 bulb garlic

3 lb beetroot cooked and peeled

1 tablespoon Roasted Garlic Aioli

2 tablepoons Herb & Garlic Dip Mix

1 tablespoon SPG (Salt, Pepper, Garlic Seasoning)

Herbed Garlic Sea Salt to taste

Freshly Ground Sea Salt and Black Pepper to taste

Sour Cream and sauerkrkraut to serve.

WHAT TO DO 1. Heat oil in a frying pan. 2. Season the Oxtail with salt and pepper then braise it.

3. Put the oxtail in your slow cooker with the carrots peeled but not chopped and the celery not chopped and add enough water to fully cover them.

4. Slow cook on low for at least 6 hours.

5. When the 6 hours is up...

5. Chop the onion and garlic and saute in a large pan until soft and translucent.

6. Take the ox tail out of the slow cooker and pull the meat off the bones- add this to your pan with the onion and garlic.

7. Chop and add the celery and carrots from the slow cooker.

8. Chop and add the beetroot to the pan.

9. Add the spices and cook until fragrant. 10. Put all the ingredients back in the slow cooker with the stock and cook for 4-6 hours on low. ENJOY topped with sauerkraut and sour cream!