Smoked Oxtails are a classic Southern soul food, traditionally braised low and slow, then served with potatoes, rice, or collard greens. As the name implies, oxtails are taken from the tail of the cow, a heavily marbled cut that has a rich and beef flavor similar to short ribs. In this recipe, the oxtails are smoked low and slow on the pellet grill to pick up mouthwatering wood-fired flavors. The oxtails are then braised in flavorful stock filled with aromatic herbs, vegetables and added richness from BBQ sauce.
1 1/2 cup Beef Stock
2 Celery Stalks, Chopped
1/2 cup Louisiana Grills Georgia Style BBQ Sauce
3 lbs Oxtails
To Taste, Steak Seasoning
1 Yellow Onion, chopped
2 Carrots, Chopped
3 Garlic Cloves, Minced
1 tbsp Olive Oil
1 tbsp Parsley, chopped
2 Thyme Sprigs
Wood Pellet Recommendation
The sweet, smoky oak aromas of our Tennessee Whiskey Barrel Hardwood Pellets will pair nicely with this rich Southern recipe.
Start up your Louisiana Grill on SMOKE mode and with the let open, let it run for 10 minutes.
After the burn pot catches fire, preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
Season oxtails with steak seasoning, then place directly on the grill grate. Smoke for 2 hours.
Open the sear slide and heat the olive oil in a Dutch oven. Sauté celery, carrots, and onion for 5 minutes, until onions are translucent. Then stir in garlic and thyme, and sauté until fragrant. Stir in beef stock and BBQ sauce
Transfer oxtails to the Dutch oven. Cover and braise at 325°F for 2 hours.
Remove oxtails from the grill. Serve oxtails with polenta, braising jus, and fresh parsley.
If you don’t have polenta or grits, Oxtails go great with creamy mashed potatoes.