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Smoked Oxtails
Smoked Oxtails
Healthy recipes offer you Smoked Oxtails, we hope you like it
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Course: Main Course
Cuisine: American
Keyword: Smoked Oxtails
Prep Time: 8 hours hours
Cook Time: 5 hours hours
Total Time: 13 hours hours
Servings: 4
Ingredients
- BRAISING SAUCE
- 1 TABLESPOON OLIVE OIL
- 1/2 CUP DICED ONIONS
- 1/2 CUP DICED CELERY
- 1/2 CUP DICED CARROTS
- 4 TO 5 CLOVES GARLIC, MINCED
- 1/4 CUP WORCESTERSHIRE SAUCE
- 1/4 CUP BALSAMIC VINEGAR
- 1 TABLESPOON TOMATO PASTE
- 1 CUP RED WINE
- 3 CUPS BEEF BROTH OR STOCK
- 1 TABLESPOON BEEF BASE
- 1 TEASPOON KOSHER SALT
- 1 TEASPOON GROUND BLACK PEPPER
- OXTAIL
- 4 TO 5 POUNDS (1.8 TO 2.2KG) OXTAILS (6 TO 8 PIECES)
- 1/4 CUP KILLER HOGS HOT RUB (OR YOUR FAVORITE RUB)
- TO SERVE
- 1 CUP LONG GRAIN RICE
- SLICED GREEN ONIONS
- EQUIPMENT
- PECAN WOOD
- CAST IRON POT
- ALUMINUM FOIL
Instructions
- BRAISING SAUCE
- HEAT OIL IN A LARGE PAN OVER MEDIUM HEAT. ADD THE ONIONS, CELERY, AND CARROTS THEN SAUTÉ FOR 2 TO 3 MINUTES.
- ADD THE GARLIC AND CONTINUE TO COOK FOR 1 TO 2 MINUTES.
- STIR IN THE 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
- 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.
- TRIM EXCESS FAT FROM THE OUTER EDGES OF THE OXTAILS AND SEASON ALL SIDES WITH THE RUB.
- PLACE THE OXTAILS ON A COOKING RACK AND SMOKE FOR 2 HOURS OR UNTIL THE OUTSIDE IS A DARK MAHOGANY COLOR.
- REMOVE THE OXTAILS FROM THE SMOKER AND ARRANGE IN A LARGE CAST IRON POT. POUR THE BRAISING LIQUID AROUND THE MEAT AND COVER WITH FOIL.
- PLACE THE POT ON THE SMOKER AND CONTINUE TO COOK FOR 2 1/2 HOURS OR UNTIL THE OXTAILS ARE FORK TENDER.
- 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
- COOK THE RICE ACCORDING TO PACKAGE DIRECTIONS.
- SPOON THE RICE ONTO A SERVING PLATTER, ARRANGE THE OXTAILS OVER THE RICE AND LADLE THE SAUCE OVER EACH PIECE.
- GARNISH WITH GREEN ONIONS THEN SERVE.
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