**This recipe is for 2kg Oxtail**

1. Place the beef oxtail in a medium tray and season generously with a ratio of 1:2 salt and cracked black pepper.
2. Set the barbecue or smoker up for indirect cooking at roughly 140C.
3. Place the seasoned oxtail into the smoker and allow to cook for 3-4 hours.
4. Meanwhile prepare the vegetables by roughly chopping 1kg baby potatoes, 2 brown onions, 4 carrots and garlic.
5. Once the oxtail has a beautiful bark place the vegetables in a large tray along with the smoked oxtail.
6. Mix with your hands so the meat is combined well with the vegetables.
7. Add 600ml beef stock and 300ml quality red wine along with whole red chillis and plenty of fresh thyme over the top.
8. Wrap tightly in foil and continue to smoke for a further 6-7 hours.
9. Allow to rest for 20 minutes.
10. To serve season lightly with salt then garnish with chopped fresh Italian parsley over the top.
11. Serve with a leafy salad and freshly baked bread and you are on to an absolute winner this winter!