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Discussion in 'Beef' started by raastros2, Apr 14, 2012.
Hey fellas I need some help with my oxtails iam putting on the smoker....how long yall think?
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
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
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.
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
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.