Smoked Oxtails | Beef Oxtail Recipe Smoked on UDS Smoker

Hello, welcome back to how to barbecue. I'm Malcolm Reed. Today I will show you how I make

smoked

doctor's tails. Hello, this is food for the soul, where I come from. All the good restaurants here in the south know how to braise. some

oxtail

s, I'll show you how to do it in the

smoker

, let's start cooking, so I have about 4 and 1/2 pounds of

oxtail

s, here you see, it's about 7 or 8 big pieces, you'll get some of the chunks smaller too and what I'm still really is

beef

, it's the cow, there's still a piece of cartilage running down the center, but it's surrounded by all this thick meat, it's marbled with a lot of fat, so you know It's going to have a lot of flavor but you have to cook it slowly, normally you have to braise it to break it down so that it's juicy and has a lot of flavor and that's what we're going to do today, what I'm going to do first is give it a light cut, I mean, these tails Beef have a lot of fat so if there is some on the outside edge all I do is take a knife and break it off, you don't have to get it all but you just want to clean them around the edges that's all there is to do in the trimming process.

Now I want to give it a little bit of seasoning and I'm going to use my hot barbecue sauce because I want a little bit of salt. I want a little bit of pepper on these, but the rest of the seasons and rubs also give it a nice flavor, so the first thing we're going to do is season it a little bit. You don't have to go heavy, you just want a good layer. I'm going to turn them around. we're going to get all sides of these oxtails, this is where we're going to start to develop a flavor and you can use any seasoning you want on these oxtails.

I mean, just salt and pepper would be great, your favorite seasoning that you like. that would give it a lot of flavor, this hot rub will bring some heat and that's really what I'm going to do, okay, it suits me well with the seasoning, now what we're going to do is let these ox tails hang down. for a few minutes on the cutting board while I turn on my stove and am using my walk-in drum

smoker

. Today you can use any type of smoker for this job. If you want indirect heat, we will cook at about 275 degrees. starting with a nice basket of real oak charcoal, just using a couple of wax cubes to get the fire going and leaving the lid open until the coals are lit really well, then we'll add a piece of hickory wood, you can use your favorite .

There is wood in there, but I really like the flavor that the nutty gives to the smoke. We're going to close the drum and set the vent to go up to 275 and then we'll be ready to cook. Well, I have the drum. up to 275 right where I want it, we're going to put these oxtails right on the grates, we're going to give them some of this nice nutty smoke, that sounds good to me, let's put the lid back on, so this part of the cooking I'm just going to hold the hole here 275 and I'm going to develop some color on the outside, that's where we're going to develop some flavor, get the crust going, it's going to take a couple of hours and we'll come back and I'll show you how we stewed them, stay here, look This, the oxtails have been smoking and smelling good here.

I spent about an hour and a half. I want to check on them, see how they're doing, make sure they're cooking evenly. let the smoke clear a little bit, you can see what they look like, the color looks great on them, we're getting a little bit of that crust now, I just want to make sure they cook, I even want to get some Charle for both of them sides. of them, so I'm just going to turn each of these over, we'll let them go for another half hour, so come back and it'll be time to start really breaking these oxtails, look, that's beautiful, just get the Come back Before putting the lid on, make sure our vents are still tight.

We'll continue cooking, these will get a little bit of color on both sides for about another half hour. It's going to be time to move them into our pot and that braising liquid and go in, put everything together. I'll show you what it looks like while our oxtails are getting a little color in the smoker. Go ahead and prepare the braising liquid that we will use to break them up. I'm going to start with a little bit of olive oil in a In the pan we're going to add our chopped onions, celery or carrot, we're going to add a little bit of chopped garlic and then we need a good tablespoon of tomato paste, this will make it thick, we're going to add a little of Worcestershire sauce, a little bit of balsamic vinegar and then you're going to add a cup of red wine, you want to use a good red wine to drink, something that you would like to have with dinner, let it reduce the alcohol of that wine and finally we'll add a couple of cups of meat. broth will be our liquid we want everything to come together and cook a little bit about 10 minutes and then it will be ready to go through these oxtails, okay, it's been another 30 minutes on these oxtails, I know they are I will be ready to take them out, They'll be all the color I want, so we'll take them out of the drum.

We still have a nice smoke rolling, keeping that temperature stable at 275. I'm going to start removing this stuff. I'm just using some tongs here, I've got a nice Bart coloring them, they look great, that's what you want to see now, we just need them to be tender, let's take them to the cutting board, we'll show you what we're going to do, check those out. beautiful color on the outside and a hot rod works so I just have a cast iron pot and a pot here and I'm going to start with some of that braising liquid in the bottom do you want some? of those pieces of carrots and onions, celery, now we're just going to place our pieces of oxtail into the braising liquid.

I'm going to add a little bit more, stack them up and then easily, then I'm going to pour the rest of our liquid over here hey, if you want to go over them, that's fine. I want all those carrots and onions, that's all going to cook anyway, that's just going to be flavor, it's going to make a lot more juice, it seems. Great, now everything's in the pot, we just want to cover it with aluminum foil to trap all that steam in there, now we're ready to go back to the drum and we're going to need several more hours, we're just going to cook them. to the decomposition of the oxtail - all that fat that comes off leaves us with a nice lean meat and it will be soft, it will be amazing, let's put it back in the hole and we'll just put it back in the center of the drum to get the lid.

Again, we're not worried about the smoke right now there's still someone, if there's still some wood in the barn and that's perfectly fine, we'll just keep these tips steady at 275, we'll come back and check it every hour, so let's see when let's be tender with the fork, when you are ready to remove the tail, it will be dynamite, everyone stay, okay, we have been cooking for an hour since we covered them with the aluminum foil, let's check these ox tails outside see how they go on the tinder factor ooh simmering and I'm just looking to see that they still have a way to go without breaking down they're falling apart but they still have a way to go we want a really tender, almost you know, they fall off the bone so Let's cover them and continue cooking.

Well, it's been two and a half hours since we wrapped our oxtails here and I want to check on them to see where we are. I hope they are ready, we have a lot of liquid in there still simmering, they look great, oh yeah, now I can tell the difference, they are super soft when you can pick them up here, that meat is I'm ready to go, that's what I want to see , so what we're going to do now is we're gloves, we're going to move our cake to the cutting board, we're going to take out these oxtails. the braising liquid and I'm going to use some tongs, we're just going to take them out, we're going to take them out of all those juices because I want to save this juice, I'm going to take it inside and we're going to strain it and pour some of it. of the fat on top we will use it as a sauce to serve on the top level, man these things smell and look amazing and I can tell they are tender as can be, I mean the tongs will go fine. through it, so you have to be careful, you don't want to break them, I want to leave them, it's as intact as possible to serve.

I've left all that good caramelized color on them from where we put the smoke for them and the seasoning that they cooked, all that good wine and meat broth that looks amazing, so you can tell they're very hot, we'll just let them rest a little bit. I'm going to put a little bit of fall over the top. them because I'm going to leave them sitting here on the cutting board while I go in, we strain the liquid, I'll be right back, we'll have a sauce ready, we'll show you how we're going to prepare them. These oxtails are going to be great, I just ran inside real quick and poured that liquid through a wire strainer and got rid of the vegetables and then it left me with a liquid and a little bit of fat on top.

I dipped it and that left me with this amazing sauce and I'm going to put it on top of these oxtails. I only have one bowl of rice that I'm going to serve it with here, so I'm just stacking them. in the rice bowl and you know, put as many as you want. I want a big, full plate. I mean, these things are amazing, the meats will taste amazing when it melts in your mouth, it's all the fat sucked out. I got this lean tasting

beef

and it's as good as any rib you've ever had, that's what it reminds me of and I'm just going to pour some sauce on top, look at that, it looks amazing.

The last thing I would do is decorate it a little bit. I just want some green. I have some sliced ​​green onion. You can use parsley, whatever you want, something to make it stand out, but that's what I call

smoked

oxtails. It was very easy to make, I mean, all I did was grab some oxtails from the supermarket, seasoned them with my hot rub. I put them in the 275th hole for a couple of hours, turning them over halfway through to get a good color and get Bart going. then we made that braising liquid, you know, it had beef broth, but first we challenged it with a little bit of red wine, a little bit of tomato paste, the vegetables, the carrots, the onions, the celery, all of that for the components basics of the flavor that we cooked and finished cooking. for about two and a half hours until it broke down and now I can taste it and I can't wait to get in here and eat something and then it melts.

Look, I have some rice. that one, oh no, it's going to be hot, man, that's an amazing flavor, it's so good it's like the best beef you've ever eaten and you'd never know it, but a lot of times they come from the tail section. that gets overlooked and just because it's a lower quality cut of meat doesn't mean it's not fabulous when you put it on the smoker. I have to take another bite of this meat, it's so moist and so tender it just falls apart. It reminds me of that texture of a really good Bernie with all that flavor and you can taste the wine that we cooked and it really has a bold flavor, all the spices come out from the rub.

I mean, this is a hearty dish. that you would love to serve to your family or friends, I tell you that they will love it and the rice that accompanies it. I'm going to put a little more rice with a little bit of that sauce because it really has a lot of flavor. This dish tastes good enough to be on any fancy restaurant menu but it's soul food, it's just slow cooked, you take your time and develop all those flavors and it's an amazing dish and it's all made outside in the smoker you have. I love that Hey, thanks for watching us here on how to barbecue today.

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