This is a recipe for a beautiful heartwarming stew, perfect for those wintery months and keeping the cold at bay, using smoked oxtail.

Method: 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.