Picture from I Heart Recipes Publisher
This Smoked Oxtail recipe elevates a humble cut of meat into a rich and flavorful showstopper. Succulent oxtails are seasoned to perfection and then slowly smoked, allowing the wood smoke to gently infuse them with deep, savory notes. The low and slow cooking process transforms the oxtails into melt-in-your-mouth tenderness, ensuring the meat practically falls off the bone. This recipe is perfect for those seeking a hearty and satisfying meal that delivers on both smoky flavor and decadent texture.
| Prep Time | Cook Time | Servings |
| 20 mins | 6 hrs 15 mins | 3-4 |
INGREDIENTS
- 3 lbs beef oxtail, cut into 2-3 inch pieces
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional)
- 1 cup beef broth
- 1 cup red wine
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- Few sprigs fresh thyme (optional)
Equipment
- Smoker or grill set up for indirect cooking
- Wood chips (hickory, cherry, or your favorite)
- Dutch oven or large pot with lid
- Baking sheet
- Meat thermometer
INSTRUCTIONS
step 1: Prep the OxtailPat the oxtail pieces dry with paper towels. In a large bowl, toss the oxtail with olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and cayenne pepper (if using). Let marinate for at least 30 mins, or preferably overnight, in the refrigerator for deeper flavor.
step 2: Preheat SmokerPrepare your smoker for indirect cooking at 275°F (135°C). Add your chosen wood chips according to your smoker's instructions for smoke.
step 3: Smoke the OxtailArrange the oxtail pieces on a baking sheet in a single layer. Place the baking sheet on the smoker's grate (not directly over the heat source) and smoke for 2-3 hours. Use a spray bottle filled with water to occasionally spritz the oxtails if they appear dry.
step 4: Prepare the Braising LiquidWhile the oxtail smokes, in a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion, carrots, and celery for 5 mins until softened. Add the minced garlic and cook for another minute until fragrant.
step 5: Deglaze and SimmerPour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 mins, allowing the alcohol to slightly reduce. Stir in the tomato paste, Worcestershire sauce, bay leaf, and fresh thyme sprigs (if using).
step 6: Transfer and BraisePreheat your oven to 300°F (150°C). Carefully transfer the smoked oxtail pieces from the smoker to the braising liquid in the pot. Cover the pot tightly and bring to a simmer on the stovetop.
step 7: Low and SlowTransfer the covered pot to the preheated oven and braise for 2-3 hours, or until the meat is very tender and falling off the bone. Use a meat thermometer to check for doneness. The internal temperature of the thickest oxtail piece should reach 205°F (96°C).
step 8: Rest and ServeOnce cooked, remove the pot from the oven and let the oxtails rest for 30 mins in the braising liquid. This allows the juices to redistribute for even more flavorful meat.
step 9: EnjoySkim any excess fat from the surface of the braising liquid. Transfer the oxtail pieces to a serving platter. You can serve the oxtail whole or shred the meat with forks for easier eating. Strain the remaining braising liquid and spoon it over the oxtail for extra sauce. Enjoy with mashed potatoes, rice, or your favorite side dish.
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