Smoked Oxtails
Smoked Oxtails
Ingredients
For the Oxtails
- 3 pounds oxtails
- 2 tablespoons salt and pepper blend
- 1 tablespoon onion powder
- 1 tablespoon Moe's Magic Dust
- 1 tablespoon Grace Oxtail Seasoning
- 2 tablespoons vegetable oil
- 3 Post Oak wood chunks, for smoking
For the Braising Liquid
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tablespoons minced garlic
- 1/2 cup ketchup
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 4 cups beef broth
- 1 cup water
Instructions
- 1
Rinse the oxtails thoroughly under cold running water. Pat them dry with paper towels.
⏱️ 5 min
- 2
In a large bowl, generously season the oxtails with the salt and pepper blend, onion powder, Moe's Magic Dust, and Grace Oxtail Seasoning. Use your hands to ensure all sides of the oxtails are well coated.
⏱️ 5 min
- 3
Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Sear the seasoned oxtails in batches, if necessary, until they are nicely browned and a crust forms on all sides. This should take about 3-4 minutes per side. Remove seared oxtails and set aside.
⏱️ 15 min
- 4
Preheat your smoker to a temperature of 250-275°F. Add the Post Oak wood chunks to the smoker.
⏱️ 10 min•🌡️ 250
- 5
Transfer the seared oxtails to the preheated smoker. Smoke for 2 to 2 1/2 hours, maintaining the smoker temperature between 250-275°F.
⏱️ 150 min•🌡️ 275
- 6
While the oxtails are smoking, prepare the braising liquid. In a large pot or Dutch oven, combine the chopped green, red, and yellow bell peppers, minced garlic, ketchup, maple syrup, brown sugar, beef broth, and water. Stir well to combine.
⏱️ 10 min
- 7
Once smoked, carefully transfer the oxtails from the smoker into the large pot with the braising liquid and vegetables. Stir gently to ensure the oxtails are submerged in the liquid.
⏱️ 5 min
- 8
Cover the pot tightly with aluminum foil, then place a lid on top for an extra seal. Place the covered pot on the stovetop over low to medium heat.
⏱️ 5 min
- 9
Simmer the oxtails for 2 1/2 to 3 hours, or until they are fork-tender and falling off the bone. Check periodically to ensure the liquid is simmering gently and not boiling vigorously.
⏱️ 180 min
- 10
Serve the tender, fall-off-the-bone smoked oxtails hot, typically with rice or your preferred side dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Oxtails
For the Oxtails
- 3 pounds oxtails
- 2 tablespoons salt and pepper blend
- 1 tablespoon onion powder
- 1 tablespoon Moe's Magic Dust
- 1 tablespoon Grace Oxtail Seasoning
- 2 tablespoons vegetable oil
- 3 Post Oak wood chunks, for smoking
For the Braising Liquid
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tablespoons minced garlic
- 1/2 cup ketchup
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 4 cups beef broth
- 1 cup water
Instructions
- 1
Rinse the oxtails thoroughly under cold running water. Pat them dry with paper towels.
⏱️ 5 min - 2
In a large bowl, generously season the oxtails with the salt and pepper blend, onion powder, Moe's Magic Dust, and Grace Oxtail Seasoning. Use your hands to ensure all sides of the oxtails are well coated.
⏱️ 5 min - 3
Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Sear the seasoned oxtails in batches, if necessary, until they are nicely browned and a crust forms on all sides. This should take about 3-4 minutes per side. Remove seared oxtails and set aside.
⏱️ 15 min - 4
Preheat your smoker to a temperature of 250-275°F. Add the Post Oak wood chunks to the smoker.
⏱️ 10 min•🌡️ 250 - 5
Transfer the seared oxtails to the preheated smoker. Smoke for 2 to 2 1/2 hours, maintaining the smoker temperature between 250-275°F.
⏱️ 150 min•🌡️ 275 - 6
While the oxtails are smoking, prepare the braising liquid. In a large pot or Dutch oven, combine the chopped green, red, and yellow bell peppers, minced garlic, ketchup, maple syrup, brown sugar, beef broth, and water. Stir well to combine.
⏱️ 10 min - 7
Once smoked, carefully transfer the oxtails from the smoker into the large pot with the braising liquid and vegetables. Stir gently to ensure the oxtails are submerged in the liquid.
⏱️ 5 min - 8
Cover the pot tightly with aluminum foil, then place a lid on top for an extra seal. Place the covered pot on the stovetop over low to medium heat.
⏱️ 5 min - 9
Simmer the oxtails for 2 1/2 to 3 hours, or until they are fork-tender and falling off the bone. Check periodically to ensure the liquid is simmering gently and not boiling vigorously.
⏱️ 180 min - 10
Serve the tender, fall-off-the-bone smoked oxtails hot, typically with rice or your preferred side dish.
⏱️ 5 min