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Smoked Oxtails Recipe


Braising Sauce

  • 3 cups Beef Broth
  • 1 cup Red Wine
  • ¼ cup Worcestershire Sauce
  • ¼ cup Balsamic Vinegar
  • 1 Tablespoon Better Than Bouillon Beef Base
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Olive Oil
  • 1/2 cup Diced Onion
  • 1/2 cup Diced Carrot
  • 1/2 cup Diced Celery
  • 45 cloves Garlic minced
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • Directions:
  • 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.


  1. Prepare Smoker for indirect cooking at 275 degrees. Add a small chunk of pecan wood to hot coals for smoke flavor.
  2. Trim excess fat from outer edges of oxtails and season all sides with Killer Hogs Hot Rub (or your favorite bbq seasoning)
  3. Place oxtails on cooking rack and smoke for 2 hours or until outside develops a dark mahogany color.
  4. Prepare braising sauce per recipe below.
  5. Remove oxtails from smoker and arrange in a large cast iron pot. Pour braising liquid around meat and cover with aluminum foil.
  6. Place the iron pot on the smoker and continue to cook at 275 for 2 ½ hours or until oxtails are fork tender.
  7. Cook rice according to package directions.
  8. Remove iron pot from smoker and carefully transfer each oxtail to a large platter. Strain the braising liquid and skim fat from top.
  9. Spoon rice onto serving platter, arrange oxtails over rice, and ladle sauce over each piece.
  10. Garnish with green onion (or parsley) and serve.
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