Stew with smoked oxtail & beer
Stew with smoked oxtail and beer
- 1 Oxtail
- Serial Grillaz Beef Explosion Rub
- 1 to 2 bottle (s) of beer of your choice
- 8 shallots
- 2 cloves of garlic
- 2 spring onion
- 10 Vine tomatoes
- 1 Bake chestnut mushrooms
- 1 can of tomato puree
- 50 ml tomato ketchup
- 50 g Cream butter
Step 1: Cut the oxtail between the vertebrae and rub them with the Beef Explosion Rub.
Step 2: Go Go Go, Fire Up The Q! Burn your BBQ to 110°C (indirect), and place the Hickory Chunks on the hot coals, the oxtail on the grid and smoke for 2-2½ hours.
Step 3: Peel the shallots and cut into quarters. Peel the garlic cloves and cut into slices. Cut the spring onion into large pieces. Puncture all tomatoes with a pointed knife and clean your mushrooms and cut into quarters
Step 4: Place your Dutch Oven on the BBQ. Melt the butter in the Dutch Oven, fry the onions and the garlic. Add the tomato puree and ketchup and stir briefly. Now the sliced vegetables can be added, stir it again.
Step 5: Put the smoked oxtail on top and pour in the beer so that the meat is just covered. Close the lid and let it simmer (100°C degrees) for 4 hours.
Step 6: After about 4 hours the meat almost falls off the bone. Yet it is easiest to take them out of the pan. Remove the meat from the leg and then put it back in the pan. Stir it gently and season with pepper, salt and possibly honey / bbq sauce to make the dish slightly sweeter.
Step 7: Serve with bread, pasta or mashed potatoes.