Smoked and Braised Oxtails Recipe: Tender and Flavorful Soul Food Delight

oxtails

🥗Healthier: beef shank

💰Cheaper: pork shanks

Pork shanks are often more affordable and can provide a similar texture.

Trim excess fat from the oxtail, leaving a fat cap.

Coat the oxtail in wagyu tallow.

Season the oxtail with Athena Cannon's European blend seasoning and Alphagoni's chimichurri seasoning.

Prepare the smoker by lighting the grill and ensuring there is enough charcoal.

Set the smoker to 275 degrees Fahrenheit for indirect cooking using a convector.

Spray a pan with duck fat spray and lay the oxtail across it.

Add bourbon barrel smoking wood to the smoker.

Smoke the oxtail for 2 hours until it reaches 170 degrees Fahrenheit.

Prepare the braising liquid by chopping onion and adding it to a Dutch oven along with beef broth, dry white wine, tomato paste, and crushed tomatoes.

Bring the smoker temperature up to 350-375 degrees Fahrenheit for braising.

Add the smoked oxtail to the Dutch oven with the braising liquid and cover.

Braise the oxtail for almost 3 hours until tender and meat falls apart easily.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary