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.
- 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.
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.
From dkcraftbbq.com/recipe/smoked-braised-oxtails