This rich smoked oxtail recipe includes straightforward step-by-step instructions to leave you with an ultra-tender, juicy, rich and succulent oxtail dish.
Known as a delicacy in many cultures, oxtail is one of the most luscious and succulent meats that a meat lover can try.
It is known for its luscious flavor and rich mouthful – many people compare it to beef chunks, but the meat is fatty ad soft. With its beefy flavor, it can also acquire a deep rich flavor when cooked properly.
Oxtail is widely compared to short ribs. This Smoked oxtail recipe one of the most popular methods of preparing this cut.
It is slow cooked in the smoker with added carrots and fresh herbs to enhance the flavor.
Smoked oxtail is made from the tail of a cow that’s cut into pieces. The long tail is cut into smaller parts and the flesh remains connected to the tailbone.
Because of the connective tissues in the cut, this causes the oxtail to take longer to cook.
This smoked oxtail is prepared by exposing the oxtail to indirect heat in the smoker –wood smoke is used. Smoking the meat results in a smoky and savory flavor in the meat.
Do you have to brown oxtails before you cook them?
No need to brown the oxtails before cooking them in the smoker. If you decide to do so, you can sear or brown the oxtail for a about 5 minutes per side in the skillet before transferring it to the smoker.
How to smoke meat?
For this recipe we used charcoal and actual hickory wood. By using both the charcoal and wood together, will enhance the flavor of the meat to create a robust flavor.
Why is my oxtail so tough?
Your oxtail meat can be tough for many reasons. If it is not cooked properly, it can cause the meat to be tough.
On average oxtail take about 2 hours or longer to cook depending on the method. Be sure to cover the oxtail with a lid or aluminum foil to secure the moisture.
Does oxtail get more tender the longer you cook it?
Yes, the longer the oxtail cook, the more tender it will become. Remember, oxtail contain a lot of connective tissues, all of which requires longer cooking time to break down the collagen.
How do u know when oxtails are done?
You know the meat is done when it falls off the bone, and when you can separate it without a fuss by using a fork.
Is oxtail healthier than beef?
Oxtail is the tail of a cow; therefore, both are very similar. Oxtail is considered healthier because it contains higher amount of protein, iron, and collagen.
How To Make Smoked Oxtail
Start by cleaning the oxtail. Pat dry and set it aside.
Prepare the ingredients.
In a large bowl, add the oxtail. Next, add in the salt, fresh chopped parsley, fresh chopped thyme and basil. Then add in black pepper and cayenne pepper.
Add in carrots chunks, onion powder, minced garlic cloves, red wine, cumin, ginger, lemon juice, celery seed, and tomato paste.
Mix well to combine and allow to marinate for a minimum of two hours but best overnight.
When ready to cook, bring the smoker temperature to 350 degrees. Cover the skillet with aluminum foil and cook for 2 hours.
Remove the cover and add the water, mix well, and smoke for an additional 15 minutes.
How To Serve Smoked Oxtail
Traditionally, this recipe would be served with rice and peas, a dish made with rice and kidney beans, you can see how to make This Haitian red beans and rice here.
How To Store Leftovers
Transfer your leftovers to an airtight container and store in the fridge for 3-4 days.
When ready to eat, reheat the meat in the microwave, or on the stovetop over medium heat in a skillet.
You can also freeze your smoked oxtail for up to 12 months in the deep freezer. Be sure to place it in a freezer safe bag.
Allow it to thaw in the refrigerator before reheating.
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How To Make Smoked Oxtail
- 2 ½ lbs. Oxtail
- 4 Tbsp. Olive Oil
- 2 tsp. Kosher Salt; Or to taste
- 1 Pk Fresh Parsley; About 8 Sprigs
- 1 Pk Fresh Thyme; About 3 Sprigs
- 6 Fresh Basil Leaves
- 1 tsp. Fresh Ground Black Pepper; Or to taste
- 1 tsp. Cayenne Pepper
- 2 Large Carrots; Cut in chunks
- 1 Tbsp. Onion Powder
- 4 Garlic Cloves; Minced
- ¼ cup Red Wine; Best to use a wine you enjoy drinking. We used Merlot. You can also use red cooking wine.
- 2 tsp. Cumin
- 1 tsp. Ground Ginger
- Juice from 1 Lemon
- ½ tsp. Celery Seed
- 1 Tbsp. Tomato Paste
- 1 Cup Water
- Start by cleaning the oxtail. Pat dry and set it aside. Prepare the ingredients. In a large bowl, add the oxtail. Next, add in the salt, fresh parsley, fresh thyme and basil. Then add in black pepper and cayenne pepper. Add in carrots chunks, onion powder, minced garlic cloves, red wine, cumin, ginger, lemon juice, celery seed, and tomato paste.
- Mix well to combine and allow to marinate for a minimum of two hours but best overnight. When ready to cook, bring the smoker temperature to 350 degrees. Cover the skillet with aluminum foil and cook for 2 hours. Remove the cover and add the water, mix well, and smoke for an additional 15 minutes.