Smoked & Braised Oxtails with Parmesan Polenta
Oxtails with an olive oil binder, black pepper and Meat Church El Blanco, smoked at 225°F over Smokin' Pecan pellets for about 4 hours, then braised in red wine and beef broth until fork tender. Served over parmesan polenta.
I'd never eaten oxtails, let alone cooked them, but I saw them at Costco for a good price and gave it a go. This turned into one of the most technical and fun cooks I've done, and my wife was thrilled to have something smoked with a totally different flavor profile.
Smoke first
Olive oil binder, black pepper and Meat Church El Blanco. I usually use mustard, but it didn't feel right with a red wine braise. They smoked at 225°F with Smokin' Pecan pellets for about 4 hours, until the bark was solid. An empty pan sat underneath to catch drippings.
Build the braise under the meat
The braise is beef stock, red wine, a mirepoix, tomato paste, herbs and garlic. I poured it into the drip pan for the last 30–45 minutes of smoking to bring it up to temperature. Then the whole rack of oxtails went into the pan, partly submerged and covered tight, for 2–3 hours until fork tender.
What I'd change
I kept the oxtails on the rack above the liquid to protect the bark. They came out slightly less tender than I hoped, and not enough collagen got into the sauce to thicken it. Next time they go straight into the liquid, and I'll uncover it at the end to reduce and crisp them back up.
Watch the cook
Beef
Smoked & Braised Oxtails with Parmesan Polenta
Oxtails with an olive oil binder, black pepper and Meat Church El Blanco, smoked at 225°F over Smokin' Pecan pellets for about 4 hours, then braised in red wine and beef broth until fork tender. Served over parmesan polenta.
Print- Prep
- 30 minutes
- Cook
- 6–7 hours
- Total
- About 7½ hours
- Yield
- 4 servings
- Method
- Smoke, then braise
- Wood
- Smokin' Pecan pellets
Ingredients
Oxtails
Braise
To serve
Instructions
- Set your smoker to 225°F with Smokin' Pecan pellets. Coat the oxtails with olive oil and season with black pepper and El Blanco.
- Put the oxtails on a rack with an empty pan underneath to catch the drippings.
- Smoke for about 4 hours, until the bark is solid.
- Meanwhile, sauté the onion, carrot and celery until soft, stir in the tomato paste and garlic, then add the wine, stock and herbs.
- For the last 30–45 minutes of smoking, pour the braising liquid into the drip pan so it comes up to temperature.
- Move the oxtails into the liquid, cover tightly and braise for 2–3 hours, until fork tender.
- Uncover for the last stretch so the liquid reduces and the bark firms back up.
- Strain and skim the sauce and serve the oxtails over parmesan polenta with asparagus.
Pitmaster Notes
- Put the oxtails right in the liquid instead of keeping them on a rack above it. They get more tender and the sauce thickens better.
- The braise is just as good the next day. Chill it overnight and lift off the solid fat before reheating.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
