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.

Method: Hot Smoking/Stewing

Suggested Woods: Oak/Whiskey Oak/Hickory/Cherry

Approx. Cook Time: 8 Hours


  • 1kg Oxtail
  • 2 Onions
  • 4 Cloves garlic
  • 1 Red pepper
  • 1 Green pepper
  • 5 Celery sticks
  • 4 Carrots
  • 1 Punnet mushrooms
  • Salt
  • Pepper
  • 2 Tins chopped tomatoes
  • 2 Beef stock cubes/pots
  • 2 Cups water
  • BBQ rub
  • 1 Tin black eyed peas


Step 1

Take your Oxtail in chunks and rub them with the bbq rub, giving them a nice even coating before allowing them to marinate for at least an hour, overnight in a sealed, refrigerated container is best.

Step 2

Smoke the oxtail on the grill for four hours, adding your choice of wood at the beginning of the cook.

Step 3

Prep your stewing vegetables, by chopping them roughly and adding them to a large pot with the water, along with a pinch of salt and pepper and your garlic, don't turn the heat on just yet.

Step 4

Once the oxtail has smoked for four hours, take it off the grill and add it to the pot, turning the heat on low and bringing the stew to a gentle bubble before stirring in the chopped tomatoes and stock cubes/pots.  Let this go for 3 1/2 hours before adding the black eyed peas.

Step 5

Simmer for a further half hour, on medium heat to finish it off,  and serve with fresh bread, a choice of rice, potatoes or polenta and greens.