Oxtails are a pricy cut, and it makes perfect sense once you've had the pleasure of finding them on your plate. In this recipe, oxtails benefit from both the low, moist heat of braising in the slow cooker as well as a smoke bath on the grill. Be sure to whip up some rice or egg noodles to soak up the juices.
Thomas, the creator of Pursuit of Smoke BBQ, is a guy passionate about backyard bbq. From lamb cutlets with Apple Habanero Sauce, to butterfly pork chops with bbq peach glaze, to getting that perfect bark and smoke ring on a brisket, outdoor cooking is something he enjoys doing and sharing with friends, family, and anyone he meets.VISIT PURSUIT OF SMOKE BBQ ON INSTAGRAM
2.5-3 lbs of oxtail
Head Country Marinade
Head Country Championship Seasoning, High Plains Heat
1 tablespoon Head Country Bar-B-Q Sauce, The Original
4 diced red skinned potatoes
1 large diced onion
2 shredded or diced carrots
1 tsp. salt
1 teaspoon pepper
2 minced garlic cloves
1/2 cup of red wine vinegar
1 Tbsp. Worcestershire sauce
2 C. beef broth
cilantro for garnish
Trim the excess fat from the oxtail, then place in a large sealed bag with about 10-12 ounces of Head Country Marinade. Remove all air from the bag and place in the refrigerator for 8 hours.
Once 8 hours has passed, remove meat from the bag and liberally season with Head Country Championship Seasoning, Original.
Fire up the grill and bring to temp. Add two chunks of oak. Grill temp should be between 250º-275ºF.
Place meat on the grill and let it smoke for around 2 hours.
Once the oxtail is done smoking, add it to a slow cooker with the other ingredients. Allow it cook until the meat is fork tender, around 4 hours.
Dish can be served as is or over white rice and garnished with cilantro.