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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
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course meat
Cuisine International
Servings 6
Calories 500 kcal

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

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.
 
smoked oxtail recipe
 
smoked oxtail recipe
This recipe ensures your Smoked Oxtails are both flavorful and tender, making it a dish worth savoring!
Keyword Braised Oxtails with Smoke, Oxtail Dinner Ideas, Tender Smoked Oxtails