Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Oxtail Stew
This is a recipe for a beautiful heart-warming stew, perfect for the wintery months and keeping the cold at bay, using smoked oxtail. It's the perfect dish for getting the family around the table any night of the week !
OVERVIEW
METHOD
Hot Smoking
Prep Time
1 Hours
Cooking Time
8 Hrs
Serves
Approx 6
Suggested Wood
Oak
Ability
Beginner
INGREDIENTS
- 1kg Oxtail
- ProQ Beefy BBQ Rub
- 2 Onions
- 4 Cloves Garlic
- 1 Red Pepper
- 1 Green Pepper
- 4 Carrots
- 2 Celery Sticks
- 1 Punnet Mushrooms
- 2 Tins Chopped Tomatoes
- 2 Beef Stock Cubes/Pots
- 2 Cups Water
- 1 Tin Black Eyed Peas
- Salt & Pepper
Option for Rub
- 2 Tbsp Black Pepper
- 2 Tbsp Salt
- 2 Tbsp Ground Coriander
INGREDIENTS
- 1kg Oxtail
- ProQ Beefy BBQ Rub
- 2 Onions
- 4 Cloves Garlic
- 1 Red Pepper
- 1 Green Pepper
- 4 Carrots
- 2 Celery Sticks
- 1 Punnet Mushrooms
- 2 Tins Chopped Tomatoes
- 2 Beef Stock Cubes/Pots
- 2 Cups Water
- 1 Tin Black Eyed Peas
- Salt & Pepper
Option for Rub
- 2 Tbsp Black Pepper
- 2 Tbsp Salt
- 2 Tbsp Ground Coriander
METHOD
Step 1
Take your Oxtail in chunks and rub them with the ProQ Beefy Rub (or you can make your own rub using Salt, Pepper and Ground Coriander) giving them a nice even coating before allowing them to marinate for at least an hour or overnight if you have the time.
Step 2
Set your smoker up to run low and slow (roughly 225°F) and smoke the oxtail for around four hours, adding your choice of wood at the beginning of the cook.
Step 3
Roughly chop your vegetables and add them to a large pot with the water, along with a pinch of salt and pepper and your garlic.
Step 4
Once the oxtail has smoked for four hours, take it off the grill and add it to the pot, bringing the stew to a gentle bubble before stirring in the chopped tomatoes and stock cubes/pots. Let this cook for 3 1/2 hours or until the meat is tender before adding the black eyed peas.
Step 5
Simmer for a further half hour on medium heat to finish it off, then serve with a choice of fresh bread, rice, potatoes or polenta and lovely buttery greens.
