SmokeBarbecue
Smoked oxtail, then braise
One tail per steer. Smoke for bark, then a wet finish so the joints go silky. This is not a steak.
Made it?
6 hr · 30 min hands-on · pull 200°F · rest 20 min
Ingredients
2 lb on the fire · ~1 lb to the table · 2 plates at 8 oz
- oxtail, jointed2 lb
- kosher salt2 tsp
- black pepper2 tsp
- paprika1 tsp
- onion, sliced1
- garlic cloves4
- beef stock2 cups
- crushed tomato1 cup
- apple cider vinegar1 tbsp
Method
- 1
Salt, pepper, paprika. Smoke at 275°F until the pieces take a deep bark, about 2 hours.
- 2
Move to a Dutch oven with onion, garlic, stock, tomato, vinegar. Cover.
- 3
Back on the cooker or in a 300°F oven until a probe slides and the meat is leaving the bone, 2–3 hours more.
- 4
Rest 20 minutes. Skim fat. Serve over rice or pick the meat for sandwiches. Save the broth.
If you don’t have it
- Oxtail → Beef shank coins. Same smoke-then-braise. Less gelatin, still good.
- Oak → Hickory, a light hand. Two hours of smoke is enough. Do not paint them.
Same cook, different day
No smoke
Weather or no cooker. Brown in the pot, then the same braise.
Pick and freeze
You want taco meat later. Chill, pick the meat, freeze in the broth.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min