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Tender smoked oxtails with rich gravy

Smoked Oxtail Recipe

Tender smoked oxtails with a dark, savory bark, followed by a covered braise in beef stock, red wine, aromatics, and herbs until the meat releases easily from the bone.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 8 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: American BBQ
Ingredients Equipment Method Notes

Ingredients
  

Smoked Oxtails
  • 4 pounds beef oxtails
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon neutral cooking oil
  • 18 grams kosher salt, or salt to taste
  • 2 teaspoons coarse black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper, optional
Braising Liquid
  • 1 large yellow onion, sliced
  • 4 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 2 cups low-sodium beef stock
  • 1 cup dry red wine, or additional low-sodium beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar

Equipment

  • Smoker, pellet grill, or charcoal grill with indirect heat
  • Smoker-safe Dutch oven or deep foil pan
  • Tight-fitting lid or heavy-duty aluminum foil
  • Instant-read thermometer or thin temperature probe
  • Long-handled tongs
  • Fine-mesh strainer
  • Fat separator, optional
  • Small saucepan

Method
 

  1. Trim away thick deposits of hard exterior fat, then pat the oxtails completely dry with paper towels.
  2. Coat the oxtails lightly and evenly with the Worcestershire sauce and neutral cooking oil.
  3. Combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and optional cayenne pepper.
  4. Press the seasoning mixture onto every side of each oxtail piece.
  5. Arrange the seasoned oxtails uncovered in the refrigerator for at least 2 hours or overnight.
  6. Preheat the smoker to 250°F using oak or pecan wood. Wait until the smoke is thin and clean before adding the meat.
  7. Place the oxtails directly on the smoker grates with space between the pieces. Position larger pieces closer to the warmer area and smaller pieces farther from the strongest heat.
  8. Smoke for 2½–3 hours, turning once after approximately 90 minutes. The bark should look dark, dry, and firmly attached.
  9. Add the sliced onion, garlic, tomato paste, beef stock, red wine, Worcestershire sauce, thyme, and bay leaf to a deep smoker-safe pan. Stir until the tomato paste is dispersed.
  10. Arrange the smoked oxtails in the braising pan without stacking them when possible. The liquid should reach one-third to halfway up the meat while leaving the bark exposed.
  11. Cover the pan tightly with a lid or two layers of heavy-duty foil. Increase the temperature to 300°F and braise for 2½–3½ hours.
  12. Begin checking the smaller pieces after 2 hours. Remove each oxtail when a thin probe slides into the thickest meat with almost no resistance.
  13. Transfer the tender oxtails to a platter, cover them loosely, and rest for 15–20 minutes.
  14. Strain the braising liquid into a saucepan and remove the visible fat with a spoon or fat separator.
  15. Simmer the braising liquid over medium heat for 8–12 minutes, or until it becomes glossy and lightly coats the back of a spoon.
  16. Stir in the apple cider vinegar. Taste the gravy and adjust the salt only if necessary.
  17. Arrange the smoked oxtails on a serving platter and spoon the finished gravy around the meat without completely covering the bark.

Notes

This recipe serves approximately 4–6 people, depending on the size of the oxtail pieces and the portions served.
The minimum seasoning time is 2 hours, but the oxtails may be refrigerated uncovered overnight for deeper seasoning and a drier surface.
Do not judge doneness by time or temperature alone. The oxtails are ready when a thin probe slides into the thickest meat with almost no resistance and the meat releases from the bone under gentle fork pressure.
Check smaller pieces before larger pieces and remove each one as it becomes tender.
Keep the braising pan tightly covered and leave the top bark above the liquid. Remove excess fat from the braising liquid before reducing it into gravy.
Dry red wine may be replaced with an equal quantity of additional low-sodium beef stock.