Smoked Oxtails
Smoked oxtails are true Southern soul food. Often times they are braised for hours, then served with rice, potatoes, or collard greens.
Ingredients
- 1 tablespoonolive oil
- ½ cupdiced onions
- ½ cupdiced celery
- ½ cupdiced carrots
- 5 clovesgarlic (minced)
- ¼ cupworcestershire sauce
- ¼ cupbalsamic vinegar
- 1 tablespoontomato paste
- 1 cupred wine
- 3 cupsbeef broth (or stock)
- 1 tablespoonbeef base
- 1 teaspoonkosher salt
- 1 teaspoonground black pepper
- 5 poundsoxtails ((6 to 8 pieces))
- ¼ cupkiller hogs hot rub (or your favorite rub)
- 1 cuplong-grain rice
- ¼ cupsliced green onions
Directions
Braising sauce
- 1
Heat the oil in a large pan over medium heat. Add the onions, celery, and carrots then sauté for 2 to 3 minutes.
- 2
Add the garlic and continue to cook for 1 to 2 minutes.
- 3
Stir in Worcestershire, vinegar, tomato paste, and wine. Reduce for 3 minutes then add the beef broth and beef base. Stir and continue to reduce for 10 minutes. Set aside. Season to taste with salt and pepper.
Oxtail
- 1
Prepare a smoker for indirect cooking at 275 degrees F (135 degrees C). Add a small chunk of pecan wood to the hot coals for smoke flavor.
- 2
Trim excess fat from the outer edges of the oxtails and season all sides with the rub.
- 3
Place the oxtails on a grill rack and smoke for 2 hours or until the outside is a dark mahogany color.
- 4
Remove the oxtails from the smoker and arrange them in a large cast-iron pot. Pour the braising liquid around the meat and cover with foil.
- 5
Place the pot on the smoker and continue to cook for 2 1/2 hours or until the oxtails are fork-tender.
- 6
Remove the pot from the smoker and carefully transfer each oxtail to a large plate. Strain the braising liquid and skim the fat from the top.
To serve
- 1
Cook the rice according to package directions.
- 2
Spoon the rice onto a serving platter, arrange the oxtails over the rice and ladle the sauce over each piece.
- 3
Garnish with green onions then serve.