Smoked Oxtail

[Paul Ireland]

This is one of my favourite things to put on the Weber Smokefire. They get a Garlic, paprika, rosemary, onion, salt and pepper rub, smoked for 4 to 5 hours and then I put them in a stockpot with a beef stock, tomato puree Worcestershire sauce and onion and garlic and let it simmer away for about 2 hours. It's so tender you could almost suck the meat through a straw!

 

[Tim Campbell]

Wow, Paul. That looks fantastic.

 

[Paul Ireland]

Wow, Paul. That looks fantastic.

Thanks Tim, it is a tasty plate of food and always has me salivating while cooking it. I highly recommend it, great cut of meat

 

[Richard S]

Beautiful color and richness to that meal. And the hasselbacks look perfect!

 

[Paul Ireland]

Beautiful color and richness to that meal. And the hasselbacks look perfect!

Thanks Richard, a friend once described my hasselbacks as 'the potato that all others will be judged against' and I love that.

 

[Brad Olson]

This has "winter Sunday night" written all over it! And as good as the potatoes look, I think a loaf of freshly baked bread would be just as enjoyable.

 

[Paul Ireland]

This has "winter Sunday night" written all over it! And as good as the potatoes look, I think a loaf of freshly baked bread would be just as enjoyable.

You're not wrong Brad. A crusty loaf to get in and soak up that gravy is perfect. It's summer here in Ireland but unfortunately it often feels like a winter Sunday night!!