Don’t let the name scare you; Smoked Oxtails are some serious soul food that’s guaranteed to excite your taste buds! In the south we braise oxtails for hours in a rich broth and serve them with hearty sides like rice, mashed taters, or even collard greens.
Total Time
5hr
4.7
3 Ratings
Author: How to BBQ Right
Servings:
4
Ingredients
•
4
lb
Oxtails
•
4
Tbsp
Barbecue Rub
•
1
cup
Long Grain White Rice
•
3
cups
Beef Broth
•
1
cup
Red Wine
•
4
Tbsp
Worcestershire Sauce
•
4
Tbsp
Balsamic Vinegar
•
1
Tbsp
Better Than Bouillon Beef Base
•
1
Tbsp
Tomato Paste
•
1
Tbsp
Olive Oil
•
1/2
cup
Onions
, diced
•
1/2
cup
Carrots
, diced
•
1/2
cup
Celery
, diced
•
4
cloves
Garlic
, minced
•
1
tsp
Kosher Salt
•
1
tsp
Freshly Ground Black Pepper
•
1
pinch
Scallions
, diced
Cooking Instructions
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.
2.
Add Garlic (4 cloves), Kosher Salt (1 tsp), andFreshly Ground Black Pepper (1 tsp) and continue to cook for 1-2 minutes.
3.
Stir in Worcestershire Sauce (4 Tbsp), Balsamic Vinegar (4 Tbsp), Tomato Paste (1 Tbsp), and Red Wine (1 cup). Reduce for 3 minutes.
4.
Add Beef Broth (3 cups) and Better Than Bouillon Beef Base (1 Tbsp). Stir and continue to reduce for 10 minutes. Set aside.
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.
6.
Trim excess fat from outer edges of Oxtails (4 lb) and season all sides with Barbecue Rub (4 Tbsp).
7.
Place oxtails on cooking rack and smoke for 2 hours, or until outside develops a dark mahogany color.
8.
Remove oxtails from smoker and arrange in a large cast iron pot. Pour braising sauce around meat and cover with aluminum foil.
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.
10.
Cook Long Grain White Rice (1 cup) according to package directions.
11.
Remove iron pot from smoker and carefully transfer each oxtail to a large platter. Strain the braising liquid and skim fat from top.
12.
Spoon rice onto serving platter, arrange oxtails over rice, and ladle sauce over each piece.
13.
Garnish with Scallions (1 pinch) and serve. Enjoy!
Nutrition Per Serving
CALORIES
299
FAT
89.5 g
PROTEIN
91.5 g
CARBS
45.6 g
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