Smoked Oxtail
Oxtail is real-real Soul Food. Made from a piece of meat you might not choose at first. Oxtail needs some love. And time. But if you give it that, you will be rewarded with the most delicious piece of beef you can imagine. And the most delicious gravy. Hands down.
Because oxtail contains so much collagen and connective tissue, it really needs those 4 hours to cook. That's how long it takes for the connective tissue to completely break down and melt away. The result is a super rich gravy that makes even a bowl of white rice a party.
I always save some of the gravy for a day or two later. Then I eat it with bread, rice or potatoes. Even without the meat it is 'pure magic'.
Where do you buy oxtail?
I buy my oxtail from the halal butcher or from the wholesaler. But a good butcher will also be able to help you. At the supermarket you usually have less luck.
No BBQ? No problem
Oxtail is best when smoked on the barbecue first, but it's certainly not necessary. You can also make a delicious braised oxtail with just a pan. Not using a barbecue? Sear the oxtail in hot oil first and braise it for two hours without the potatoes. Then add the potatoes and braise for another two hours. Easy!
This recipe is for 4-6 servings
Ingredients
- 2 kg oxtail
- 3 the Traditional Jerk mix
- 1 L beef stock
- 300 g tomato passata
- 1 onion
- 2 cloves garlic
- 500 g baby potatoes (whole, incl. skin)
- 3 bay leaves
Preparation method
- Rub the oxtail well with the Traditional Jerk spice mix. Make sure each piece is completely covered.
- Place the oxtail on the barbecue and smoke it for 2 hours at 110°C (230°F). Use wood chunks for extra smoke, if desired.*
- Place the smoked oxtail in a large pot or Dutch oven. Add the beef stock, passata, chopped onion, minced garlic, baby potatoes and bay leaves.
- Cover the pan with a lid and let everything cook for another 2 hours on a low temperature (this can be done on the BBQ or simply on the stove).
- Check if the meat falls off the bone and the potatoes are cooked. If so, your dish is ready.
- Serve with white rice or arroz moro.
*Not using a barbecue? Skip step 2, sear the oxtail in hot oil, and then immediately braise the meat with the spices and sauce. Note: add the potatoes after 2 hours. (The oxtail will be braised for a total of 4 hours, and the potatoes will cook for 2 hours.)
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