Smoked Oxtails
Rich, gelatinous smoked oxtails.
Jump to RecipeOxtails are pure comfort food - rich, gelatinous, and deeply satisfying. Smoking them before braising adds a layer of flavor that makes this already delicious dish even better. The meat falls off the bone and the braising liquid becomes an incredible sauce.
This is cold-weather cooking at its best - perfect for Sunday dinners when you want something warming and soul-satisfying. It's also great for dinner parties with adventurous eaters who appreciate lesser-known cuts.
You need something to soak up all that incredible braising liquid. Mashed potatoes, creamy polenta, or rice are all perfect. Keep vegetables simple - whatever you braise with the oxtails is usually enough. Crusty bread is mandatory.
The braising liquid is where you can experiment. Red wine is classic, but stout beer adds wonderful depth. Asian flavors with soy, ginger, and star anise create an incredible variation. Caribbean-style with scotch bonnets and allspice is phenomenal.
Smoke first to build that flavor foundation, then braise low and slow until the meat wants to fall off the bone. Don't rush it - oxtails need time for all that collagen to convert to silky gelatin. The finished sauce should be glossy and rich.
Ingredients
Instructions
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1
Pat the oxtails dry and season generously with Meat Church Holy Cow for a rich, savory crust.
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2
Set your smoker to 275°F with hickory wood chunks for a bold smoke.
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3
Place the oxtails directly on the smoker grate and smoke for about 3 hours until they develop a deep, dark bark.
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4
Transfer the smoked oxtails to a Dutch oven or deep braising pan. Add quartered onions, garlic cloves, beef broth, and red wine.
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5
Cover tightly and return to the smoker or move to a 300°F oven. Braise until the internal temperature reaches 205°F and the meat is fall-off-the-bone tender — about 3 more hours.
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6
Check a thick piece with an instant-read thermometer to verify doneness. The meat should pull away from the bone effortlessly.
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7
Serve the oxtails with the rich braising liquid spooned over mashed potatoes, rice, or grits.