Beef oxtail might be one of the most underrated cuts of beef for bbq. I think it is because most people don’t understand how to prepare it, or it is time consuming because of the toughness of the meat.
For Beef Oxtail, you need to braise it at a medium low temp and this will break down the tough tissues, allowing the meat to become soft and tender.
One of the most common recipes using Beef Oxtail is Osso Buco. This is a classic Italian dish that consists of braised shanks (or beef oxtail) topped with gremolata, along with flavorful garnishes like parsley, lemon zest and garlic.
Let’s not forget that it includes pancetta, which some people just love! The idea of this dish is that the marrow in the bone provides it with a deep rich flavor, which marrow can only provide.
This recipe is one I decided to make that is a bit of a twist. It consists of some of the same fundamentals (braising, allowing the bone marrow to break down to provide that succulent flavor) but I wanted to switch it up to use some of my favorite ingredients, like Guajillo chilies, Ancho Chile peppers, red wine and even some beef bouillon.
All of these ingredients are delicious and go well with tougher meats when braised for hours. Okay, let’s jump into the recipe!
Beef Oxtail with Creamy Mashed Potatoes
- 6 Medium/ large Beef Oxtails
- 3 cups Beef broth
- ¼ cup Parsley for garnishing
Ingredients for Braising
- 1 cup Rec wine
- 3 cups Beef broth
- 3-4 cups Water use when needed
- 6 Guajillo chillies dried
- 2 Ancho chillies dried
- 6 Rome tomatoes
- 1 Medium sized yellow onion
- 4 cloves Garlic minced
- 3 Bay leaves
- 2 tbsp Worcestershire sauce
- 1 tbsp Dried thyme
- 1 tbsp Dried oregano
- 1 Cinnamon stick
- 1 tbsp Beef boullion
- 8-10 Allspice berries
- Salt to taste
- Pepper to taste
Creamy Cheese Mashed Potatoes
- 3-4 Golden potatoes skin removed
- 2 tbsp Unsalted butter
- ¼ cup Sour cream
- 1 cup Shredded four cheese
- 2-3 tbsp Chopped chives
- 1 tsp Salt
- 1 tsp Garlic powder
- ½ tsp Black pepper
1. Start off by patting your beef oxtail dry with a paper towel and then remove any extra hard fat. Leave some of the fat but it is okay to trim. Now season generously with your favorite beef rub.
2.Fire up the smoke and set the temp to 275. Once 275 hits, add apple wood chunks for a delicious smoky flavor.
3. Add the beef oxtails to the smoker and close the lid, come back in three hours when they form deep dark bark.
4. Two hours in, get a dutch oven over medium low heat. While the dutch oven is coming up to temperature, prep all of the ingredients for braising. Add the tomatoes (cut them in half) and onions (cut into quarters) with a bit of olive oil. Cook them down for about 15 mins and then add the garlic, red wine, Worcestershire sauce, thyme, oregano, beef stock, salt and pepper. Let that simmer for about 20 mins and then add the Guajillo chilies and Ancho chilies. Let them simmer for an additional 15 mins.
5. At this point get your food processor and add all of the solids from your dutch oven with about a cup of the braising liquids and blend for 60-90 seconds. Add back to the dutch oven and add the beef oxtail from the smoker with the cinnamon stick, bay leaves and allspice berries. Now you cover and let simmer on medium low heat (275 degrees) for 4-5 hours. Ideally, until your beef oxtails are nice and tender.
6. When the oxtails are shreddable, remove the dutch oven, leaving the lid closed the whole time, and place it in a controlled environment (like your oven or grill) where the wind isn’t blowing. At this point, cut your potatoes into quarters and have 4-6 cups of water on the cooking surface ready for boiling. Add a pinch of sea salt and then add the potatoes. Let them boil for 12-15 mins, use a fork or skewer to probe the potatoes.
7. When the fork slides through easily they are down. Strain the potatoes from the water and place back in the pot, without water. Now add the butter, sour cream, cheese, chives, salt, pepper and garlic powder. Use a potato masher and create the mashed potatoes. Cover with a lid to keep warm.
8. Remove the beef oxtails and place on a wire rack. Now strain the liquids that are inside the dutch oven and separate the solids from the liquids.
9. Plate your meal with a good serving of mashed potatoes, a few beef oxtails and then pour some of the liquid you just strained on top of the beef oxtail. Garnish with parsley.
10. You are complete and ready to serve!
11. Enjoy with family and friends!
If you’re looking for something new to try in the kitchen, give these beef oxtail a go. You won’t be disappointed. Have you tried this recipe? What did you think?
Did you enjoy this beef oxtail recipe? You’ll love my other beef recipes in the link below!
Items Used In This Recipe
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