ox tails

Discussion in 'Beef' started by raastros2, Apr 14, 2012.

  1. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Hey fellas I need some help with my oxtails iam putting on the smoker....how long yall think?
     
  2. moikel

    moikel Master of the Pit OTBS Member

    I have never smoked them,only done them as a stew Roman style.They are pretty chewy I braise them for like 3 hours minimum.I dont have an answer but I think keeping the moist the first step, Mick
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Theoretically, Smoking alone may work but it would take a Long time for the heat in a smoker to break down the huge amount of Collagen, Cartilage and other Connective Tissue in Ox Tails to get them Fall Off the BoneTender.  I am not sure it will even work and worst case you end up with Ox Tail Jerky! I would go with 4 hours of Smoke at 225*F then add them to a Dutch Oven or Crock Pot with 4C Beef Broth, 1 Lrg sliced Onion, browned, 1C Chopped Scallions, 1/2C Soy Sauce, 1T Fresh Thyme (1tsp Dry), 1-2 Bay Leaves, 1tsp Crush Allspice Berries, 1T Worcestershire Sauce, Fresh or Dry Hot Chiles ( 1whole uncut Habanero does nicely ) to taste and some S & P. Cover the whole deal and Braise in a 300-325*F oven, High on the Crock Pot, until all is Super Tender, maybe another 2 hours...Serve with Coconut Rice and Peas...YUM!!!...JJ
     
    Last edited: Apr 14, 2012
  4. moikel

    moikel Master of the Pit OTBS Member

    Chef JJ I have a similiar recipe in a Caribbean cookbook.They are a great bit of meat when you get it right ,suck the bones,finger bowl deal but I think they are a braise only cut.Dont want to rain on anybodies parade but tail & cheek are the 2 hardest working bits of the cow tasty but  tough.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hey Mick, Yes that recipe comes from a Jamaican Chef and is real good, in fact I just ate the last of a batch I made last week. I have never Smoked them either but I would think a couple hours of Smoke then a Braise would get a nice flavor in the Pot. Looking back now it does sound like I suggested Smoking alone will get it done. I will go back and Edit that. Thanks...JJ
     
  6. moikel

    moikel Master of the Pit OTBS Member

    Didn't take it that way I understood smoke then braise,but just figured it might be better to try them braised get a handle on them then think about the smoke braise combo. I love them Roman style,French, Jamaican twice cooked chinese whatever I have even seen high end places braise them take the meat of them & make a dish.Too fussy for me I like them bone in.
     
     

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