Oxtail with Vegetables and Rice

Level: Intermediate
Yield: 2 Serving(s)
Prep Time: 10 Minutes
Cook Time: 120 Minutes
Total Time: 2 Hours 10 Minutes



1 tsp Thyme
2 Basil Leaves
1 C Worcestershire sauce
3 Tbl Soy Sauce
2 garlic cloves crushed
1/2 tsp salt
1/2 tsp black pepper

Braising Liquid

1/2 C Sherry Cooking Wine
1/8 C Olive Oil
3 C Beef Stock
1/2 tsp garlic powder
Salt /Pepper

Served with: 

2 Bell Peppers sliced in strips
1 White onion coarsely chopped
1 C Broccoli florets
1 C Lima beans
1 Tbs Olive oil
Salt/pepper to taste
2 Tbs Butter


1. Add marinade and oxtail pieces in batches in a ziplock bag, massaging thoroughly to get all pieces covered.

2. Place each in a foil pan and cover. Refrigerate for at least 1 hour or overnight.

3. Add Royal Oak briquettes or lump charcoal along with your wood of choice.

4. Bring smoker to 275-300°

5. Place oxtails on the rack leaving space in between each piece.

6. Turn every 30 minutes to ensure even coloring on all sides.

7. Smoke on the rack for 2 hours.

8. After 2 hours transfer to a foil pan with braising liquid and leave uncovered.

9. Continue smoking for 2 hours until meat is a tender chew but not falling off the bone, flipping halfway through.

10. Toward the end of cooking, prepare vegetables with olive oil and butter in a saucepan until tender and warm.

11. Prepare rice according to the package.

12. Once done transfer oxtails to a bed of rice and serve with lima beans,  sautéed peppers, onions, and broccoli over the top if desired.

13. Cover all with partial remaining broth from the pan.

14. Serve.

Article by: ksaine

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