Don’t let the name scare you; Smoked Oxtails are some serious Soul Food that’s guaranteed to excite your taste buds! In the south we braise oxtails for hours in a rich broth and serve them with hearty sides like rice, mashed taters, or even collard greens.
The Oxtail is a cut of beef taken from the tail of a cow. It has plenty of heavily marbled meat surrounding the bone; and when it’s cooked Low and Slow, it reminds me of an extra-rich tasting short rib or pot roast. You want need a lot of special ingredients for this recipe; just grab some Oxtail and a few veggies from the supermarket and let’s get to smokin’!
Remove any excess fat from the outside of each piece of oxtail and season with a good dose of your favorite BBQ seasoning. I’m using my Killer Hogs Hot Rub for a little extra kick and it gives the bark a nice color.
Go ahead and fire up your smoker and bring the temp to 275⁰. For this Smoked Oxtails cook I have my Gateway Drum rolling right along with a little Pecan Wood and lump charcoal. You can use any pit for this cook just hold the temp steady.
Place the Oxtail pieces on the cooking grate and smoke them for about 2 hours. You’ll want to flip them half way through to get color on both sides.
While the smoke is rolling go ahead and put together the braising liquid. I start with fresh carrots, celery, onion, and garlic sautéed for just a few minutes. Then add the liquids: Worcestershire, Balsamic Vinegar, Red Wine, and a heaping tablespoon of tomato paste. Reduce this mixture to concentrate the flavors and then add 3 cups of beef broth and a tablespoon of beef bouillon base. Let the liquid simmer for about 10 minutes and remove from heat.
Once the oxtail pieces develop a dark color on the smoker, remove them from the heat and place in a large cast iron pot (dutch oven). Pour the braising liquid in with them and cover with foil. Place the pot on the smoker and let it roll until the Smoked Oxtails are practically falling apart. I use a fork to check their progress and when the meat easily separates, it’s done.
Remove the dutch oven from the smoker and carefully transfer each piece of oxtail to a platter. Cover loosely with aluminum foil and pour the braising liquid through a strainer. Give it a few minutes to settle and spoon any fat off the top.
To serve this Smoked Oxtails dish I go family style. Cook a cup or two of long grain rice according to the package directions and spread it out on a big platter.
Arrange the pieces of Oxtail over the rice and ladle the strained braising liquid over the top for a sauce. Garnish it with a little green onion slices or fresh parsley and you’re ready to serve. This is a hearty dish that will stick to your ribs and put a smile on your face; I hope you give it a try!
Heat olive oil in a large pan over medium heat. Add onion, celery, & carrots and sauté for 2-3 minutes. Add garlic and continue to cook for 1-2 minutes. Stir in Worcestershire, Balsamic Vinegar, Tomato Paste, and Red Wine. Reduce for 3 minutes and add Beef Broth and Beef Base, stir and continue to reduce for 10 minutes.
Prepare Smoker for indirect cooking at 275 degrees. Add a small chunk of pecan wood to hot coals for smoke flavor.
Trim excess fat from outer edges of oxtails and season all sides with Killer Hogs Hot Rub (or your favorite bbq seasoning)
Place oxtails on cooking rack and smoke for 2 hours or until outside develops a dark mahogany color.
Prepare braising sauce per recipe below.
Remove oxtails from smoker and arrange in a large cast iron pot. Pour braising liquid around meat and cover with aluminum foil.
Place the iron pot on the smoker and continue to cook at 275 for 2 ½ hours or until oxtails are fork tender.
Cook rice according to package directions.
Remove iron pot from smoker and carefully transfer each oxtail to a large platter. Strain the braising liquid and skim fat from top.
Spoon rice onto serving platter, arrange oxtails over rice, and ladle sauce over each piece.