About the Recipe
Ingredients
Dry Rub: Smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper.
Olive Oil: Assists the seasonings in sticking to the meat.
Wood chips: Can't Tell ya
Marinade: Add soy sauce, Worcestershire sauce, Hennessey, Stella Rosa, sliced orange, chopped onion, and brown sugar to add after they come out the smoker
Quality Oxtail: Use fresh, well-marbled oxtail pieces for the best flavor and tenderness. Swift Brand
Maintain a Low Temperature: Once again, smoking at a low temperature (225 °F) allows the meat to slowly and evenly break down the connective tissues associated with a more rigid texture. Place meat on once smoke runs white or clear.
Don’t Skip the Resting Period: Let the oxtail rest after smoking to create a complete taste experience by sealing the juices inside.
2 tbsp olive oil
2 tbsp barbecue seasoning or your favorite dry rub
1 medium onion finely chopped
4 garlic cloves minced
2 cups beef broth
1 cup red wine optional, enhances depth of flavor and Alcohol
1 cup diced tomatoes canned or fresh
2 tbsp Worcestershire sauce
1 tbsp smoked paprika
1 tsp cayenne pepper optional, for heat
2 sprigs fresh thyme or 1 tsp dried thyme
2 bay leaves
Salt and black pepper to taste
Preparation
Step 1: Prepare the Oxtails
Wash the oxtails in cold water and dry them with paper towels.
Rub olive oil over the oxtails and sprinkle barbecue seasoning evenly on all sides. Resting while you prepare your smoker.
Step 2: Prepare the Smoker
Set your smoker or grill to 225°F (107°C) to preheat.
Add your favorite wood chips
Step 3: Smoke the Oxtails
Place the seasoned oxtails directly on the smoker grates.
Smoke at 225°F for 3 hours, turning halfway through. Use a meat thermometer to monitor the internal temperature (aim for 165°F for flavor penetration).
Step 4: Make the Braising Liquid
Heat a cast iron skillet or Dutch oven medium as the oxtails smoke.
Cook the onion and garlic in olive oil until fragrant.
That means beef broth, red wine, diced tomatoes, Worcestershire sauce, smoked paprika, cayenne pepper, thyme, bay leaves, and a generous pinch of salt and pepper. Bring to a simmer.
Step 5: Braise the Oxtails
Once smoked, transfer the oxtails to the skillet or Dutch oven, ensuring they’re submerged in the braising liquid.
Cover with a lid or aluminum foil and cook in a preheated oven at 325°F (163°C) for 3 hours or until the oxtails are fork-tender.
Stir occasionally and add more broth if the liquid reduces too much.