sotv Posted August 12, 2019 Share Posted August 12, 2019 (edited) Decided to do some Smoked Oxtails today. Trimmed of excess fat and used Cavender's Greek Seasoning, as it goes well in Stew type dishes. Put on Smoker for 2 hours @ 240F with hickory woodchips for 2.5 hours and formed a nice crust and colour. Prepped the Braising liquid/gravy 30 minutes before adding the Oxtails and will cook with lid on the Dutch Oven for another 4-5 hours at 240F, hopefully will be fork tender by then and serve up with some buttered mash and savoy cabbage original Recipe here if interested Will post picture of finished dish later. Edited August 12, 2019 by sotv 5 Quote Link to comment Share on other sites More sharing options...
sotv Posted August 12, 2019 Author Share Posted August 12, 2019 After 4 and a half hours braising.in the Dutch oven, and fork tender with a very beefy taste and the sauce it was cooked in was lovely when reduced and spooned over them. Would try and trim the fat better next time before putting in the smoker, still some that hadn't fully dissolved, but easy enough to sort out from the meat in the finished dish. Cost me £5 for a kg from Sainsbury's and more than enough for 2 probably stretch to 3 tbh 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 12, 2019 Share Posted August 12, 2019 Well done. Big beefy flavour? 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted August 12, 2019 Share Posted August 12, 2019 Yeah love doing oxtail ! Next time add some beef/ox cheeks to it . 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted August 12, 2019 Share Posted August 12, 2019 3 hours ago, sotv said: After 4 and a half hours braising.in the Dutch oven, and fork tender with a very beefy taste and the sauce it was cooked in was lovely when reduced and spooned over them. Would try and trim the fat better next time before putting in the smoker, still some that hadn't fully dissolved, but easy enough to sort out from the meat in the finished dish. Cost me £5 for a kg from Sainsbury's and more than enough for 2 probably stretch to 3 tbh Looks awesome 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted August 13, 2019 Author Share Posted August 13, 2019 7 hours ago, Justin said: Well done. Big beefy flavour? Thanks, Very, except for Bavette steaks, think it has had the most beefy flavour of any cut I have tried 6 hours ago, Raptor72 said: Yeah love doing oxtail ! Next time add some beef/ox cheeks to it . Sounds a good idea, not tried them before, but have tried pigs cheeks and enjoyed them. Maybe even kidneys. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted August 13, 2019 Share Posted August 13, 2019 1 hour ago, sotv said: Thanks, Very, except for Bavette steaks, think it has had the most beefy flavour of any cut I have tried Sounds a good idea, not tried them before, but have tried pigs cheeks and enjoyed them. Maybe even kidneys. They take longer than pigs obviously. But I did the spicy oxtail with beef cheeks and shin of beef stew at Anglia tailgate . You could also add some smoky bacon and bay leaf red wine . And white kidney beans 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted August 13, 2019 Author Share Posted August 13, 2019 Had quite a bit of sauce left over, thought about adding a tin or 2 of drained butter beans to it and chucking it all in the soup blender with the veg and seeing if it could turn into a soup, as it had some lovely flavours. Never got round to it and chucked it down the drain. Will think about it next time. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 13, 2019 Share Posted August 13, 2019 Yes, can freeze it next time mate, then chuck in pan with the beans and some bacon maybe, good idea. Maybe stick an egg on to and serve with sourdough toast. Yummy! Quote Link to comment Share on other sites More sharing options...
Justin Posted August 13, 2019 Share Posted August 13, 2019 2 hours ago, Raptor72 said: They take longer than pigs obviously. But I did the spicy oxtail with beef cheeks and shin of beef stew at Anglia tailgate . You could also add some smoky bacon and bay leaf red wine . And white kidney beans Very tasty it was too Quote Link to comment Share on other sites More sharing options...
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