The Smoked Oxtail Recipe is the rich, meaty flavor of oxtail taken to a high degree with the smoking process. Renowned as a cut with a supple texture and profound beefy depth, oxtail becomes a dreamy melt-in-your-mouth garage that’s slow-smoked to perfection. Here, flavor from traditional smoking methods and an aromatic spice blend come together in a comforting yet upscale dish.
Smoked oxtail is highly versatile and can be enjoyed simply as a main course on its own or used as an ingredient in a stew, soup, or even in tacos. The smoking process will bring the natural taste to a greater level while adding the smoky fragrance that works excellent with spices, including paprika, garlic, thyme and cayenne. Whether you’re serving it up for a weekend barbecue or a special dinner for the family, smoked oxtail is sure to wow, with tender, juicy decadence and unforgettable flavor.
Perfect for food enthusiasts who enjoy experimenting with unique cuts of meat, this recipe is a must-try for anyone seeking a dish that combines rustic charm with gourmet appeal.
Table of Contents
What Is Smoked Oxtail?
Oxtail is the cut of meat from a cow’s tail, and when smoked, it becomes a barbecued dish that can’t be beaten. Famous for its interesting texture and aggressively beefy flavor, oxtail is taken to another level through the smoking process, adding a deep, smoky scent that brings out its authentic taste. Slow-cooked over wood or charcoal, it becomes fall-off-the-bone tender, making it a favorite of hearty meals and comfort food enthusiasts.
It’s a flexible recipe and a great accompaniment for several side dishes, from creamy mashed potatoes to rice or roasted vegetables. It’s also an excellent base for stews or soups since the smoked meat and bones impart a depth to the broth you can’t get any other way. Whether you’re grilling it for the weekend barbecue or a family meal, smoked oxtail will surely be the table’s centerpiece.
Ingredients Needed for Smoked Oxtail
Creating a perfectly smoked oxtail requires a handful of high-quality ingredients and seasonings to amplify the flavor. Here’s what you’ll need:
- Oxtail: The main ingredient, which has a deep, gelatinous meat.
- Dry Rub: Smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper.
- Olive Oil: Assists the seasonings in sticking to the meat.
- Wood chips: Hickory or oak work best for smoking oxtail, providing full flavor.
- Optional Marinade: Add soy sauce, Worcestershire sauce, and brown sugar to add another layer of flavor.
Each ingredient plays a crucial role in enhancing the overall taste of the dish, creating a smoky, savory, and slightly spicy profile.
Health Benefits of Smoked Oxtail
| Ingredient | Health Benefits |
|---|---|
| Oxtail | High in collagen, which supports skin, joint, and bone health. Rich in iron and protein. |
| Garlic Powder | Contains antioxidants and may help boost immunity. |
| Paprika | Packed with vitamins A and E, which promote eye and skin health. |
| Cayenne Pepper | Boosts metabolism and contains anti-inflammatory properties. |
| Olive Oil | A source of healthy fats that support heart health. |
While smoked oxtail is a hearty dish, pairing it with nutrient-dense sides like vegetables or whole grains can make it part of a balanced meal.
Tips for Perfect Smoked Oxtail Recipe
- Choose Quality Oxtail: Use fresh, well-marbled oxtail pieces for the best flavor and tenderness.
- Maintain a Low Temperature: Once again, smoking at a low temperature (225 °F) allows the meat to slowly and evenly break down the connective tissues associated with a more rigid texture.
- Don’t Skip the Resting Period: Let the oxtail rest after smoking to create a complete taste experience by sealing the juices inside.
- Experiment with Wood Flavors: While hickory and oak are classic choices, you can try fruit woods like apple or cherry for a sweeter, milder, smoky flavor.
Smoked Oxtail Recipe From OoohDelish!
Smoked Oxtail Recipe
Equipment
- Smoker or charcoal grill (with wood chips, e.g., hickory or oak)
- Cast iron skillet or Dutch oven
- Aluminum foil
- Meat thermometer
- Tongs
- Cutting board
Ingredients
- 3 lbs oxtails trimmed of excess fat
- 2 tbsp olive oil
- 2 tbsp barbecue seasoning or your favorite dry rub
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 2 cups beef broth
- 1 cup red wine optional, enhances depth of flavor
- 1 cup diced tomatoes canned or fresh
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper optional, for heat
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Oxtails
- Wash the oxtails in cold water and dry them with paper towels.
- Rub olive oil over the oxtails and sprinkle barbecue seasoning evenly on all sides. Resting while you prepare your smoker.
Step 2: Prepare the Smoker
- Set your smoker or grill to 225°F (107°C) to preheat.
- Add your favorite wood chips — hickory or oak work great — for that smoky flavor.
Step 3: Smoke the Oxtails
- Place the seasoned oxtails directly on the smoker grates.
- Smoke at 225°F for 2–3 hours, turning halfway through. Use a meat thermometer to monitor the internal temperature (aim for 160°F for flavor penetration).
Step 4: Make the Braising Liquid
- Heat a cast iron skillet or Dutch oven medium as the oxtails smoke.
- Cook the onion and garlic in olive oil until fragrant.
- That means beef broth, red wine, diced tomatoes, Worcestershire sauce, smoked paprika, cayenne pepper, thyme, bay leaves, and a generous pinch of salt and pepper. Bring to a simmer.
Step 5: Braise the Oxtails
- Once smoked, transfer the oxtails to the skillet or Dutch oven, ensuring they’re submerged in the braising liquid.
- Cover with a lid or aluminum foil and cook in a preheated oven at 325°F (163°C) for 2–3 hours or until the oxtails are fork-tender.
- Stir occasionally and add more broth if the liquid reduces too much.
Notes
Enhance Smokiness: Use different wood chips like mesquite or cherry for varied smoky flavors.
Time-Saving Tip: If short on time, pressure cook the oxtails after smoking for faster results.
Thicker Sauce: Reduce the braising liquid on the stove after removing the oxtails for a thicker, richer sauce.
Serve Fresh: Oxtails taste best fresh, but leftovers can be reheated and enjoyed the next day.
Why Smoked Oxtail Is a Must-Try Dish
For example, my recipe for smoked oxtail excels in depth of flavor and tenderness. Slow smoking melded with bold seasonings produces a dish as rustic as it is gourmet, agrarian at heart, yet satisfying to varied palates. It’s versatile enough to enjoy in various ways, including as a main course, in soups, or even shredded for tacos.
Ideal for special occasions or when you want to wow company, smoked oxtail is a dish that showcases the magic of slow cooking and smoking. Its rich, savory taste and melt-in-your-mouth tenderness make it a culinary experience you won’t forget.
FAQs: Smoked Oxtail Recipe
How to smoke oxtails?
To smoke oxtails, season them with your favorite rub, preheat your smoker to 225°F or 250°F, and place the oxtails on the smoker grates. Smoke for 2–3 hours to infuse them with smoky flavor before braising them for tenderness.
How long to smoke oxtails at 250?
When smoking oxtails at 250°F, it typically takes about 2–3 hours to achieve a flavorful, smoky crust before continuing with braising or further cooking.
How long to smoke oxtails?
Oxtails should be smoked for 2–3 hours at a consistent temperature of 225°F to 250°F, allowing the smoke to permeate the meat. After smoking, braise them to ensure they become tender and juicy.
How to smoke oxtails on the grill?
To smoke oxtails on the grill, set up the grill for indirect heat and add wood chips to the coals or a smoker box. Place the seasoned oxtails on the cool side of the grill and maintain a temperature of 225°F to 250°F. Smoke for 2–3 hours, turning occasionally.
How long to smoke oxtails at 225?
Smoking oxtails at 225°F takes approximately 2–3 hours. This low-and-slow method ensures the meat absorbs the maximum smoky flavor before moving to the braising step.
What temp to smoke oxtails?
The ideal temperature for smoking oxtails is between 225°F and 250°F. This range allows the oxtails to cook slowly, absorbing smoke flavor without drying out.
Share Your Twist!
We’d love to hear your version of Smoked Oxtail Recipe ! What special ingredients or techniques do you use to make it uniquely yours? Share your tips and experiences in the comments below, and let’s inspire each other to create even more delicious meals!
References
Slow Cooker Smoked Oxtail and Sweet Potato Stew Recipe
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