Smoked Oxtail Recipe
This Smoked Oxtail Recipe is a rich, flavorful dish perfect for those who enjoy tender, melt-in-your-mouth meat. Smoking the oxtails adds a depth of flavor, while braising them ensures they’re juicy and tender. Whether you’re making this for a family dinner or a special occasion, it’s sure to impress!
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course meat
Cuisine International
Servings 6
Calories 500 kcal
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
- 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
Step 1: Prepare the Oxtails
Step 2: Prepare the Smoker
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.
Trim Excess Fat: Ensure oxtails are properly trimmed to avoid an overly greasy dish.
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.
Keyword Braised Oxtails with Smoke, Oxtail Dinner Ideas, Tender Smoked Oxtails