Imagine a dish that wraps you in the warmth of slow-cooked comfort—smoked and braised oxtail is exactly that.
First, the oxtail is carefully seasoned and then smoked, which infuses it with a deep, rich, and slightly charred flavor. The smokiness enhances the natural sweetness of the meat, creating a mouthwatering aroma that teases your senses even before the first bite.
After smoking, the oxtail is slowly braised in a flavorful broth made with aromatic vegetables, herbs, and spices. This braising process allows the meat to absorb all the savory goodness while becoming incredibly tender. As it cooks low and slow, the collagen in the oxtail breaks down, resulting in a luscious, silky sauce that clings to every bite.
The final result is a dish where each morsel of oxtail practically melts in your mouth, delivering layers of smoky, savory, and slightly sweet flavors. Whether served over a bed of creamy mashed potatoes, with rice, or alongside a crusty piece of bread, smoked and braised oxtail is a true comfort food masterpiece.
Smoked – Slow Braised Oxtail
Ingredients
- 3-4 lbs oxtail cut into segments
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper optional, for a bit of heat
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 cups beef broth
- 1 cup red wine optional, can substitute with more beef broth
- 1 can 14.5 oz diced tomatoes, undrained
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Fresh parsley chopped (for garnish)
Instructions
Season the Oxtail:
- In a large bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Rub this spice mixture all over the oxtail pieces, ensuring they are evenly coated. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Smoke the Oxtail:
Preheat your smoker to 225°F (107°C).
- Place the seasoned oxtail pieces on the smoker grates. Smoke them for about 2-3 hours until they develop a deep, smoky flavor and a nice bark on the outside.
- Remove the oxtail from the smoker and set aside.
Prepare the Braise:
- In the cast iron pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in the tomato paste and cook for another 2 minutes.
- Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half.
Braise the Oxtail:
- Return the seared oxtail to the pot. Add the beef broth, diced tomatoes (with their juice), bay leaves, thyme, and rosemary. Stir to combine.
- Return to smoker. Cover the pot and let the oxtail braise for 4-5 hours, or until the meat is tender and falling off the bone.
Finish and Serve:
- Once the oxtail is tender, remove it from the pot. If the sauce is too thin, you can simmer it uncovered to reduce and thicken it.
- Serve the oxtail hot, spooning the rich, flavorful sauce over the top.
- Garnish with chopped fresh parsley.
Notes
