For the braising sauce, heat
Olive Oil (1 Tbsp)
in a large pan over medium heat. Add
Onions (1/2 cup)
Celery (1/2 cup)
Carrots (1/2 cup)
and sauté for 2-3 minutes.
Garlic (4 cloves)
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (1 tsp)
and continue to cook for 1-2 minutes.
Worcestershire Sauce (1/4 cup)
Balsamic Vinegar (1/4 cup)
Tomato Paste (1 Tbsp)
Red Wine (1 cup)
. Reduce for 3 minutes.
Beef Broth (3 cups)
Better Than Bouillon Beef Base (1 Tbsp)
. Stir and continue to reduce for 10 minutes. Set aside.
Prepare Smoker for indirect cooking at 275 degrees F (140 degrees C). Add a small chunk of pecan wood to hot coals for smoke flavor.
Trim excess fat from outer edges of
Oxtails (4 lb)
and season all sides with
Barbecue Rub (1/4 cup)
Place oxtails on cooking rack and smoke for 2 hours, or until outside develops a dark mahogany color.
Remove oxtails from smoker and arrange in a large cast iron pot. Pour braising sauce around meat and cover with aluminum foil.
Place the iron pot on the smoker and continue to cook at 275 degrees F (140 degrees C) for 2 1/2 hours, or until oxtails are fork tender.
Long Grain White Rice (1 cup)
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.
Scallions (1 pinch)
and serve. Enjoy!