Garlic & Rosemary Smoked Oxtail with Red Wine Braise

If you are looking for an epic smoked oxtail recipe, well you have come to the right place because this oxtail recipe will have you literally swooning with delight because it’s just that good! Move over beef short ribs, because smoked oxtail delivers all the beefy, fall of the bone feel of short ribs served in a decadent, collagen rich wine sauce that pairs well with creamy polenta, mashed potatoes, or cauliflower mash to keep it low carb and keto. In my opinion, the meat is the star of the show here!

Why Oxtails – Where Do They Come From?

If you haven’t had smoked oxtail yet, well, let me tell you that to smoked oxtail resembles the richness of beef short ribs. Oxtail is literally, the tail of cattle. It is a gelatin rich meat which makes it super good for you! Because we no longer eat nose to tail like our great great grandparents did and instead just but preferred cuts at the supermarket, we don’t get enough collagen in our diet. And, as we age, our body’s ability to produce collagen declines significantly, making collagen supplementation an integral part of our diet.

Oxtails are a great source of collagen which breaks down during the braising process which produces a super rich velvety texture that is as delicious as it is good for you!

Why This Smoked Oxtail Recipe Will Make You A Smoked Oxtail Convert

This smoked oxtail recipe is the marriage of smoke, oxtails, my Prime Rib rub, red wine for the braise, and cauliflower mash as the simple base for soaking up all that glorious braise sauce.

The rub is a combo of chopped garlic, herbaceous rosemary, beef base (concentrated beef stock) sea salt, fresh ground pepper and olive oil. Then, it is kissed with smoke for an hour and then finished to braise in red wine until the collagen on the oxtails has completely broken down forming a super rich velvety sauce.

The smoked oxtail is then served on top of a garlic cauliflower mash to keep it low carb, and to keep the spotlight on the glorious oxtails. Other great options would be creamy polenta, mashed potatoes, or risotto.

Ingredients for Smoked Oxtail Braised in Red Wine

• 1.5 -2 lb oxtails

Rub:

• 1 tbsp sea salt (I used Bourbon Barrel Smoked Sea Salt which is my fave!!)
• 2 tbsp cracked black pepper (I used Bourbon Barrel smoked pepper)
• 2 tbsp minced garlic
• 1 tbsp beef base
• 2 tbsp fresh rosemary leaves, chopped fine
• 2 tbsp olive oil
• 1 bottle Red Wine- use about ½ to ¾ of the bottle

For the Pureed Cauliflower:

• 1 10 oz bag frozen cauliflower
• 1/3 cup cream
•  2 tbsp butter
• 3 cloves minced garlic
• Salt to taste

How to Make This Smoked Oxtail Recipe

This recipe is quite simple in execution but mainly takes time to braise to break down the collagen. It can take up to 5 hours of braising time to fully break down the collagen- once you have hit an internal temp of 205 degrees with a Thermapen, the smoked oxtail should be ready for serving.

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 Barrel Proof 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.

Smoke your oxtails at 250 for an hour and then prepare to transfer them to 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. If the liquid gets too low but the meat has not hit an internal temp of 205, add more wine or water to keep it braising.

How to Make the 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!

Your friends and family will swoon and tell you they can’t believe how delicious smoked oxtail is and they can’t believe they ever doubted you!

Note: I believe this recipe is actually better the second day because the sauce thickens and develops more flavor by day two. You will enjoy the leftovers immensely!

Tools Needed

• 12” Cast Iron Dutch oven or pot large enough for braise
• Barrel Proof Bourbon Barrel Smoking Chips
• Thermapen or digital meat thermometer

Tips for Making Smoked Oxtails

• Look for oxtails that have a good amount of meat on them. The more meat, the better the meat to bone ratio will be after cooking.
• Pat the oxtails dry before applying the rub to help it adhere. Rub the spice mix all over each oxtail, covering all sides.
• Use a digital meat thermometer to monitor the internal temperature of the largest oxtails. Look for 205°F when fully tender and ready.
• When braising, use a snug-fitting lid on the dutch oven. Check liquid halfway through and add more wine if evaporating too quickly.
• To thicken sauce, remove oxtails and reduce braising liquid on stove over medium heat for 5-10 minutes once done.
• For best flavor, make this dish 1-2 days ahead of when you want to serve it. This allows the sauce and meat to further develop.
• Skim excess fat from the top of the sauce after refrigerating overnight before reheating to serve.
• When reheating, add extra liquid if the sauce has thickened too much. Bring back up to a simmer.
• Serve oxtails on top of the cauliflower mash so the mash can soak up the delicious braising sauce.
• Garnish with extra chopped rosemary or parsley before serving for color.

 

Smoked Oxtail FAQ:

What cut of meat is oxtail?

Oxtail is literally the tail of a cow or ox. It contains a lot of collagen which breaks down into a rich, velvety sauce when braised slowly over several hours.

What is beef base?

Beef base is a concentrated paste, similar to a demi-glace, made from cooked beef, vegetables, and seasonings that is an alternative, spreadable alternative to using beef boullion.

Can I use beef boullion instead of beef base in this recipe?

No. The texture and amounts for the rub will be different and you specifically need to use beef beef base for the rub in this recipe. You can find beef base at most grocery stores or order it on amazon.  It will last up to a year in the fridge- this is great ingredient to have on hand and you will see I also use it in my Prime Rib on the Big Green Egg Recipe.

Why braise the oxtails?

Braising the oxtails slowly over several hours allows the collagen in the meat to break down completely, resulting in meat that is fall-off-the-bone tender and a luxurious, velvety sauce.

What kind of red wine should I use to braise the oxtails?

A full-bodied red wine like a Cabernet Sauvignon, Malbec or Shiraz works well. Avoid lighter reds.

What wood chips do you recommend for smoking?

I used bourbon barrel wood chips but any hardwood like hickory, oak or mesquite would also work well. 

How long should I smoke the oxtails?

Smoke for 1 hour before braising to gently infuse smoke flavor into the meat. Any longer may make them taste too smoky.

What if I don’t have a smoker?

You can skip the smoking step and braise for the full cooking time. They will still be very flavorful.

Can I make this in a slow cooker instead?

Yes, use a slow cooker on low for 6-8 hours instead of braising in the oven. Check tenderness and add more wine if needed.

What should the consistency of the sauce be?

The braising liquid will reduce down into a luxurious, velvety sauce that thickly coats the back of a spoon. If too thin, reduce more.

What sides go well with braised oxtail?

Creamy polenta, mashed potatoes, cauliflower mash and risotto are all excellent choices.

Should this dish be made ahead?

Yes! The oxtail is even better the second day once the sauce has had time to thicken and the flavors develop.

Tips for Making Smoked Oxtail

• Look for oxtails that have a good amount of meat on them. The more meat, the better the meat to bone ratio will be after cooking.
• Pat the oxtails dry before applying the rub to help it adhere. Rub the spice mix all over each oxtail, covering all sides.
• Use a digital meat thermometer to monitor the internal temperature of the largest oxtails. Look for 205°F when fully tender and ready.
• When braising, use a snug-fitting lid on the dutch oven. Check liquid halfway through and add more wine if evaporating too quickly.
• To thicken sauce, remove oxtails and reduce braising liquid on stove over medium heat for 5-10 minutes once done.
• For best flavor, make this dish 1-2 days ahead of when you want to serve it. This allows the sauce and meat to further develop.
• Skim excess fat from the top of the sauce after refrigerating overnight before reheating to serve.
• When reheating, add extra liquid if the sauce has thickened too much. Bring back up to a simmer.
• Serve oxtails on top of the cauliflower mash so the mash can soak up the delicious braising sauce.
• Garnish with extra chopped rosemary or parsley before serving for color.

Okay, let’s make this smoked oxtail recipe! Don’t forget to leave a comment and let me know your thoughts after you try this recipe! I love hearing from you!

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