This recipe is quite simple in execution but mainly takes time to braise to break down the collagen. You will first combine the rub ingredients and slather it all over the oxtails getting it all over every nook and cranny. 

Place your oxtails in a cast iron dutch oven that can be put on the grill and then into the oven.

Next, prepare your smoker- you want to smoke at 250 for an hour. For this cook I used wood made from bourbon barrel staves to add tons of flavor that doesn’t overpower the meat. Add your wood chips and let your grill produce smoke or if using a pellet smoker all you need to do is crank it to 250. I prepared my grill for indirect heat because I am smoking and don’t want to cook these oxtails on direct heat- the goal here is to infuse the meat with smoke and then we will finish cooking in the oven.

Preheat your oven to 350. 

Add enough wine to your dutch oven so that the oxtails are fully covered. This will be about ½ to ¾ of a bottle of red wine. 

Place the dutch oven in the oven with the lid on and let it braise for 5 hours OR until the meat easily falls off the bone. The liquid will have reduced by half and turned into a thick sauce after 5 hours.

Garlic Cauliflower Mash:

During the last hour of braising, heat up one large bag of frozen cauliflower rice in a skillet. Add butter, garlic, cream and salt and then puree with a stick blender to create a decadent cauliflower mash as a base for this smoked oxtail recipe. You can also serve with mashed potatoes, creamy polenta, or rice. 🌾 

Serve the smoked-braised oxtail on top of the cauliflower mash and wait for the compliments to come in!