Braised Beef Nachos Recipe imageBraised Beef Nachos Recipe imageBraised Beef Nachos Recipe image
Braised Beef Nachos Recipe imageBraised Beef Nachos Recipe imageBraised Beef Nachos Recipe image


This braised beef nachos was cooked on the S1 Ozpig using a small camp oven and a wok. This method of cooking the beef allows for a rich meat sauce and frying your own tortilla chips offers a different flavour and texture to the traditional corn chip. Accompany the dish with some simple toppings such as pico de gallo and guacamole and you’ll be set for a truly satisfying meal. This recipe will make 4 generous portions.

Nacho Meat Sauce Ingredients:

2 small/medium brown onions

4 cloves of garlic

Roots and stems of 1 bunch of coriander (washed)

1KG diced beef (topside or chuck are great cuts for this method of cooking)

2L of beef stock

2 tins chopped/diced tomatoes

1 tablespoon sweet or smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon garlic powder

2 teaspoons onion powder

1-2 teaspoons chilli flakes

1 tablespoon dry oregano (Mexican if you can find it)

2 teaspoons of salt

2 teaspoons ground black pepper

30ml vegetable oil


  • Prep the Ozpig for medium high heat. You’ll want to start with a higher temperature for initial sauté of vegetables and beef them allow to die down to and maintain a medium heat for a simmer for the duration of the cook.
  • Dice onion, chop garlic and coriander root and stem.
  • Add oil to the camp oven and bring up to temperature then add the onion, garlic and coriander. Sauté for a few minutes until softened.
  • Add the beef, spices and salt and pepper, mixing thoroughly to coat the meat. Sauté until the meat is browned then allow to cook out for around 20 until the natural juices that have come out of the meat have dissolved.
  • Add the tomatoes and ¾ of the beef stock and mix. Be sure to pick up all the flavours that have stuck to the bottom of the camp oven at this point. Allow the heat to die down to a medium to low heat and bring the sauce to a low simmer.
  • Allow sauce to cook out for 3 to 4 hours, uncovered, stirring occasionally while adding more beef stock or water to maintain a nice wet sauce consistency. Your sauce is ready when the beef starts to fall apart and form a meat sauce similar to a ragout consistency. Adjust your seasoning if needed then place the lid on the oven and reserve on the warming plate for use later.

Tortilla chips Ingredients:

12 10-inch flour tortillas

1.5L vegetable oil



  • Bring the Ozpig up to a high temperature for frying. Some hardwood kindling is best for this.
  • Add the oil to a wok or pot, bring up to deep frying temperature (180°C). If you don’t have a thermometer, you can use a bamboo skewer or chop stick to test the temperature, when dipped into the oil and small bubbles appear, you’re ready to go.
  • Cut the tortillas into triangular chip shapes then fry in small batches not to overload the oil. Allow to fry for about 3-4 minutes per batch, turning the chips to allow to cook on both sides. Your chips are ready when you have a dark golden-brown colour and they are super crunchy.
  • Drain onto paper towel and season with salt. Reserve for later.

Pico De Gallo Ingredients:

3 medium ripe tomatoes

½ medium white onion

1 green jalapeno

Juice of 1 lime

1/3 bunch of coriander leaves

½ teaspoon of salt


  • Finely dice onion, medium dice tomato, chop coriander, slice jalapeno, juice lime.
  • Combine all ingredients in a bowl, mix thoroughly and set aside.

Guacamole Ingredients:

2 ripe avocados

1 small ripe tomato

½ small red/Spanish onion

1 red jalapeno

1/3 bunch coriander leaves

Juice of 1 lime

½ teaspoon salt

½ teaspoon coarsely ground black pepper


  • Peel and deseed avocado, medium dice tomato, finely dice onion, slice jalapeno, chop coriander and juice lemon.
  • Combine all ingredients in a bowl and mash to a coarse paste like consistency. Reserve for later.

Beef Nachos Ingredients:

Nacho sauce

Tortilla chips

Grated tasty cheese/cheddar

Sour cream

Pico de gallo



  • Create a bed of tortilla chips and sprinkle with grated cheese. If you’re up to it or have the equipment on hand, you could melt the cheese either in the oven, oven smoker or a camp oven.
  • Load the cheesy chips with nacho sauce then top with pico de gallo, guacamole and sour cream and dig in!

Product Specification Table

Specification Traveller Series 2 Big Pig
(ground to top of chimney)
160cm 154.5cm 193cm
(ground to cooking surface)
63.5cm 70.5cm 75.5cm
(side to side)
50cm 55cm 120cm
Cooking Surface 35cm x 25cm 
BBQ Plate
26cm diameter round plate &
34cm x 24cm large plate
49cm x 21cm
Removable stove top
Weight 16kg 18kg 39kg
Door Opening 26cm Diameter 26cm Diameter 41cm x 16cm 
Chimney Length 3 x 350mm pieces 3 x 300mm pieces 3 x 450mm pieces
Chimney Diameter 58mm 58mm 75mm



Perfectly paired with the Series 2 and Big Pig.


The original, versatile all-rounder.


Built for memorable home entertaining.


Built with one purpose in mind and it’s all in the name.

Choosing your Ozpig is just the beginning...



Ozpig stoves are tailor made for the outdoors. We created the Ozpig with a passion for the outdoors and a love for outdoor cooking and heating. With our unique open door, open top design, we have created outdoor stoves that give you flexibility in cooking while maximizing heat for your outdoor space.


We're excited you're joining us on this journey and we want to provide you with expert guidance, tips and tricks. Here at the Ozpig Oven Smoker Beginners Guide, you'll find everything from temperature and time charts, to understanding different types of fuel and how they work. We're glad you're here, simply click the tiles below to get started!


BUILT TOUGH TO WITHSTAND AUSSIE CONDITIONSThe Ozpig is born and bred in Australia and we know just how tough the conditions can be. With this knowledge behind us we’ve developed a 3 year limited structural warranty to give you piece of mind when it comes to buying your Ozpig. Unlike other cheaper products on the market only offering a 1 year warranty, we stand behind our product and know with the right care, your Ozpig will last as long you. Buy with Ozpig knowing you’re covered.

An Aussie Story

The Ozpig is a clever Aussie invention created by a family with a love of the great outdoors. Hearty appetites and a passion for travel inspired the Shepherd family to develop a unique, multipurpose cooker that offers convenience and endless cooking options.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Big pig - loving it

We love our big pig . It’s so beautiful to sit around having the large opening and we are loving the smoker having started making beef jerky . We had a baby pig but this one is hands down the best

Series 2 - a genuine belter!

Series 2 - a genuine belter! Loving my series 2! During my "burning in" tests it really does belt out some heat, one of the primary reasons for the purchase. Guaging heat, I've cooked a couple of hamburgers and some stove top coffee all with great success. My only suggestion is when you've finally decided to treat yourself to a piggy, super treat yourself and get as many of the accessories as you want at the same time. You'll want to use em and I guarantee you'll go back and buy them anyway. No sell, thats a fact, so go the full hog! (thats a pun) Great service, fast post and I'm genuinely looking forward to the colder weather kicking in.

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.