Smoked Braised Oxtail With Garlic and Rosemary
Experience smoked braised oxtail with garlic and rosemary, slow‑cooked in beef broth for tender, fall‑off‑the‑bone comfort food.
Smoked Braised Oxtail With Garlic and Rosemary
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
4
10 minutes
7 hours
450
Barbecue
Dinner
Oxtails have been a staple in both Filipino and Cajun cooking for generations. The secret to tender, fall-off-the-bone smoked oxtail is patience:low and slow smoking followed by a long braise in rich beef broth.
This smoked braised oxtail recipe takes the dish to another level.The meat becomes so tender you can pull it apart with a fork, and the braising liquid turns into a rich sauce that’s perfect for spooning over rice or mashed potatoes.
After 15 years of teaching myself to smoke and braise meats, I’ve learned that oxtails reward patience better than almost any other cut. This recipe proves it.
Ingredients
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- 3–4 lbs. oxtails
- 3 Tbsp. your favorite beef seasoning
- 2 cups beef broth
- 2 Tbsp. Worcestershire sauce
- 1 whole garlic bulb, cloves separated and peeled
- 2–3 sprigs fresh rosemary, chopped with a sharp, clean knife
- Pecan wood chunks for smoking
Directions
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- Pat the oxtails dry with paper towels. Using a clean, sharp knife (the MKC Meat Church Chef Knife works perfectly), trim any excess fat if needed, though some fat adds flavor during the smoke.
- Season all sides of the oxtails generously with beef seasoning. Don’t be shy here. The long cooking time means the smoked oxtail needs bold seasoning.
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- Preheat your smoker to 225°F. Add pecan wood chunks to your charcoal for a mild, sweet smoke that won’t overpower the beef.
- Place a large aluminum tray on the grate below where your oxtails will sit. This tray catches all the drippings, which you’ll use later when you braise oxtails.
- Place the seasoned oxtails directly on the smoker grates above the drip tray. Smoke for four hours at 225°F, maintaining a consistent temperature. The smoked oxtails should develop a dark, crusty exterior.
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While the oxtails smoke, separate and peel the garlic cloves. Using a sharp knife (the MKC Smith River Santoku is great for this), roughly chop the garlic. Chop the fresh rosemary with your clean, sharp knife. Set both aside.
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- After four hours of smoking, carefully remove the oxtails and the drip tray from the smoker. Transfer the smoked oxtails to the aluminum tray with all the drippings.
- Add the beef broth, Worcestershire sauce, chopped garlic, and rosemary to the tray. The liquid should come about halfway up the oxtails. If it doesn’t, add more beef broth.
- Cover the tray tightly with aluminum foil, sealing the edges to trap steam inside.
- Increase your smoker temperature to 250°F. Place the covered tray back on the smoker and braise for three hours. This is when your smoked braised oxtail becomes fork-tender.
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- Remove the tray from the smoker, keeping it covered. Let the smoked braised oxtail rest for 10 minutes to one hour. The longer rest allows the meat to reabsorb juices and become even more tender.
- Using your chef’s knife, slice or pull the meat from the bones. Serve with the braising liquid spooned over the top.
