Alan’s Smoke Roasted Oxtail

1. Pack oxtail standing up in an oven proof/braai pan, making sure they can’t fall over. Use the small bits to wedge up the larger pieces and to fill any gaps.
2. Sprinkle the meat with some fresh orange juice and apple cider vinegar. Add about 250ml of white wine to the dish.
3. Season the meat well with your favourite meat spice (I use Ina Parman’s Meat Spice), salt and pepper.
4. Add some chopped celery and white onions and push these veggies into the wine and any gaps.
5. Use some concentrated chicken stock (1 - 2 sachets) and dribble this over each piece of meat.
6. Add a few nice sprigs of fresh Rosemary and push these between the meat.
7. Now heat up your Megamaster Smoker and set the temperature using your vents (Usually about a 5 – 7mm gap on both the top the chimney flue vent and the side vent. Try to keep the temp at a steady 150 degrees Celsius.
8. Place the oxtail into the smoker for a total cooking time of approximately 8 – 9 hours.
9. At the 3-hour mark turn your meat, making sure the onion and celery is nicely mixed into the sauce (if you need to, add some more white wine). Smoke-roast for another 3 hours then take out and cover with tinfoil and let the meat rest for about 1 hour. Return the covered meat to the Smoker when you’re about 1 hour to 1.5 hours away from serving (keep the temperature at 150 degrees Celsius).
10. Take out the meat and rest it for 20 minutes.
11. Open the foil and serve with savoury rice, spoon a bit of the sauce over the meat. Pick up the meat and enjoy eating this super soft meat with your hands.

Note:

You can do the above recipe with substituting the following ingredients to give it a more traditional feel.

White wine with Red Wine

Chicken stock with beef stock (concentrate)

Orange juice with apple juice

Apple cider vinegar with red wine vinegar

White onions with red onions