BBQ Oxtail

BBQ Oxtail.
Marinade.
2 tablespoons of Old Bay seasoning
1 tablespoon Paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 tablespoons of soy sauce
1 teaspoon of Aleppo chilli flakes
4 cloves of garlic (crushed)
2 sprigs of Fresh thyme finely chopped.
4 tablespoons of Worcestershire sauce.
Sea salt and fresh ground black pepper to taste.
Put it all in a bowl and coat the Oxtail well and leave for at least two hours.
Fire up the bbq and sear the Oxtail directly over the coals to colour you can add the wood smoke flavour of your choice at this point. I used Apple wood. Once you have the colour you like move to indirect and put your Dutch oven over the canals to get hot.
Once hot I added the Oxtail into the Dutch Oven then poured over a glug of red wine to cook down for a few minutes.
Add 1 litre of water then cover for 1 to 1 and a half hours. Set the bbq for 130c for low and slow.
Chop your veg.
1 whole onion
I red or Green pepper.
2 whole chopped tomatoes.
4 spring onions diced.
4 cloves of garlic chopped.
Teaspoon of Ginger paste.
After simmering for over an hour add the chopped veg to the pot. I then added a beef stock cube and a little more water. I did also add two teaspoons of some chipotle bbq sauce but you can just use tomato ketchup and two more sprigs of Thyme.
Once the meat probed like butter I added two tins of pre cooked mixed beans and covered for another 10 minutes.
It’s ready. Serve on a bed of Saffron rice or mashed potato and dress with a little fresh parsley and basil.
Hope you enjoy. You don’t have to stick rigidly to the recipe. Add your own twist.