Cooking Instructions
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Step 1
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)
, and
Carrots (1/2 cup)
and sauté for 2-3 minutes.
Step 2
Add
Garlic (4 cloves)
,
Kosher Salt (1 tsp)
, and
Freshly Ground Black Pepper (1 tsp)
and continue to cook for 1-2 minutes.
Step 3
Stir in
Worcestershire Sauce (1/4 cup)
,
Balsamic Vinegar (1/4 cup)
,
Tomato Paste (1 Tbsp)
, and
Red Wine (1 cup)
. Reduce for 3 minutes.
Step 4
Add
Beef Broth (3 cups)
and
Better Than Bouillon Beef Base (1 Tbsp)
. Stir and continue to reduce for 10 minutes. Set aside.
Step 5
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.
Step 6
Trim excess fat from outer edges of
Oxtails (4 lb)
and season all sides with
Barbecue Rub (1/4 cup)
.
Step 7
Place oxtails on cooking rack and smoke for 2 hours, or until outside develops a dark mahogany color.
Step 8
Remove oxtails from smoker and arrange in a large cast iron pot. Pour braising sauce around meat and cover with aluminum foil.
Step 9
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.
Step 10
Cook
Long Grain White Rice (1 cup)
according to package directions.
Step 11
Remove iron pot from smoker and carefully transfer each oxtail to a large platter. Strain the braising liquid and skim fat from top.
Step 12
Spoon rice onto serving platter, arrange oxtails over rice, and ladle sauce over each piece.
Step 13
Garnish with
Scallions (1 pinch)
and serve. Enjoy!
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