Smoked Oxtail Stew
Smoked Oxtail Stew
Fire-smoked over wild olive wood, then slow-braised in a rich tomato and spice gravy untilfall-off-the-bone tender. A true South African Oxtail stew, delicious and easy to cook.
Ingredients
Equipment
Method
Build your fire and allow the coals to reach a consistent, medium-high heat. Set up for indirect cooking by placing the coals to one side of your smoker braai stand.
Clean the oxtail and pat completely dry with a paper towel. In a large bowl, combine mayonnaise and chipotle sauce and coat the oxtail pieces all over, this is your binder.
Season generously with Robertsons Shisanyama / Braai Mix seasoning, paprika, coriander powder, and dried oregano, making sure that every piece is well coated.
Add smoking wood directly onto the hot coals (I used wild olive). Place the seasoned oxtail on the grill on the opposite side from the coals (inderect heat). Close the lid of your braai stand to trap the smoke. Smoke low and slow for 2 hours, replenishing coals and wood as needed to maintain steady smoke and heat.
About 20 minutes before the oxtail comes off the braai, preheat your oven to 180°C.
Heat cooking oil in a large, oven-safe pot over medium-high heat. Add carrots, onion, and celery and fry until softened, about 6–8 minutes. Add garlic paste, bay leaves, cloves, cinnamon, and stir for 1 minute until fragrant.
Stir in tomato paste and curry powder and cook for 2 minutes. Pour in canned tomatoes and add beef stock cube, stir. Add sweet chilli sauce, sugar, and fresh rosemary sprigs. Season with salt and pepper and stir everything together well.
Add the smoked oxtail pieces into the pot and pour in 500 ml hot water until the meat is just covered. Stir gently to combine, then bring to a simmer.
Cover the pot with a lid and transfer to your preheated oven. Braise at 180°C for 3–4 hours, until the meat is completely tender and falling off the bone. Check every hour and add a splash of hot water if needed.
Remove from the oven and allow to rest for 10–15 minutes before serving. Skim any excess fat from the surface of the gravy. Serve with pap, rice, steamed bread to soak up that smoky, spiced gravy.
Wood choice matters — wild olive gives a deep, slightly sweet smoke that pairs perfectlywith the richness of oxtail.  The mayo-chipotle binder does two things: keeps the seasoning locked on during thesmoke, and adds a subtle heat and creaminess to the bark. Don’t rush the braise — oxtail has a lot of collagen that needs time to break down intothat silky, sticky gravy. 3.5–4 hours is the sweet spot. Even better the next day — like all great braises, the flavour deepens overnight.
