Recipes in the world of Flavilo

Smoked BBQ oxtail served

Smoked BBQ Oxtail

Smoked BBQ oxtail is a truly special dish that combines the rich flavor of beef with American BBQ techniques. The natural collagen content of oxtail harmonizes particularly well with long smoking, which makes the meat extremely tender. Oxtail is traditionally an ingredient in stews and soups, but it is becoming increasingly popular in the BBQ world. The smoke from oak or hickory particularly emphasizes the natural flavor of the beef, while the honey and BBQ sauce create a sweet and smoky balance. This dish is the perfect choice for an authentic BBQ party, family grilling, or even a special dinner. If you want a truly authentic BBQ experience, serve with grilled vegetables and a serving of coleslaw!

Prep Time 30 min
Preparation 5 hr
Total 5 hr 30 min
820 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1500 g Oxtail
⭕ 2 tsp Coarse Sea Salt
⭕ 1 tsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Paprika
⭕ 1 tsp Ground Cumin
⭕ 1 tbsp Brown Sugar
⭕ 2 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 200 ml BBQ Sauce
⭕ 500 g Smoking Wood (Oak, Hickory, or Cherry)

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    Preparation Steps

    1

    Thoroughly wash the oxtail and pat it dry with paper towels.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Rub the oxtail generously with this spice mixture.

    3

    Refrigerate the oxtail for at least 6 hours to allow the flavors to meld.

    4

    Preheat your smoker or grill to 225-250°F (110-120°C) and prepare your smoking wood for the desired aroma.

    5

    Place the oxtail on the smoker rack and smoke for 4-5 hours, or until the internal temperature reaches 185-195°F (85-90°C) and the meat is tender.

    6

    In a small bowl, whisk together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    7

    When the oxtail reaches an internal temperature of 185°F (85°C), brush it with the glaze and continue to smoke for another 30 minutes to allow the flavors to meld.

    8

    Remove the oxtail from the smoker and let it rest for at least 15 minutes to allow the juices to redistribute.

    9

    Serve with grilled vegetables, a fresh salad, or baked potatoes.