British BBQ Society Forums

Anyone got any experience smoking oxtail? I found some cheap at Morrisons and thought I'd give it a go - it looks a bit fatty and I've heard it needs a long cook so will prob leave it on the smoker for a bit and see what happens

Yep, I've done it. It's super fatty and full of connective tissue, so I smoked it for 3 hours then braised it in a mix similar to pepper stout beef - beer, onions, garlic, worcestershire... Then remove the oxtail, and refrigerate it and the sauce separately overnight - the next day skim the fat off (there will be a LOT of it) the extremely gelatinous sauce and return it and the meat to a baking dish or dutch oven and bake until the oxtail is heated through and the sauce has reduced. Et voila!

Personally i'd save it for a lovely stew. Yum.

I've used it in a very long slow stew but I don't think I would BBQ it.

I'll be honest, most of the ox-tail i've had has had very little visible fat. Maybe it was trimmed off?

Take thin slices of the ox tail on the bone, season and brown it in the pot you are going to stew it in, when that is done, take it out add onions and fry those until translucent - if they start to colour, just add a tablespoon or two of red wine to bring the temperature down. Sautee until soft - and add some minced garlic.

Add the ox tail back, add some crushed tomatoes, some tomato puree, some sweet & smoked paprika, bay leaf, and a glass of red wine. Bring to the boil, then put it in the oven at 140C for several hours until the meat falls off the bone.

Best cooked in a cast iron pot - such as a Le Creuset.

I like it with rice.

Nice one, thanks guys. Will see how it goes tomorrow. I'm not too fussed if it ends up rubbish just fancied an experiment!

I just picked up some beef tendon, I'm resisting trying to smoke it until I know how to cook it on the stovetop

YetiDave wrote:I just picked up some beef tendon, I'm resisting trying to smoke it until I know how to cook it on the stovetop

Classic ingredient for Vietnamese pho. Delicious!