If you love smoked meats, this may be the next recipe for you to try. Pit-master, Malcom Reed, has a website dedicated to showing us How to BBQ Right. There are a variety of recipes and videos with some great suggestions, but this recipe surpassed all expectations. Many people may not be familiar with oxtails, but they are truly a delectable treat that everyone must try. Most people cook oxtails on the stove, seasoning them in many different ways. But never have I had them smoked first.
The process was simple. Use your favorite rub, get them on the grill to smoke. They smoked to a beautiful mahogany color and smelled delicious! They were then finished in a dutch oven for a couple hours using a braising liquid, comprised of wine, beef broth, bouillon, baslamic vinegar, worcestershire sauce, carrots, onion, celery, garlic, salt , and pepper.
The finished product was meat that literally fell of the bone. The savory, smokey meat flavor was an excellent compliment to the tangy taste of the braising liquid. This recipe uses the perfect combination of ingredients to create a complex flavor profile that is a delight with every bite. Though this dish is overflowing with intense flavor, it does not take away from the flavor of true star of this meal, the oxtails themselves.
The oxtails were served over a bed of white rice, and drizzled with sauce made from the remainder of the liquid. Suggested sides include stir fried cabbage, and corn bread.
We have used a couple of the recipes from Malcom Reed, Cajun Smoked Turkey & Standing Rib Roast, and the man knows his food! The videos can be found on the links below.
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