Smoked then Braised Oxtail

[troymeister]

Smoked for 2 hours then braised with Carribean flavors.

[David Parrish]

Wowzers. Looks awesome!

[troymeister]

The cool thing about this oxtail is that it is locally raised free range Western Illinois beef. We buy it at a small processing plant where people bring their 1/4 or 1/2 steers in to be fully processed.

The oxtail sells for $3.00 a whole tail.

[Medusa]

WOW! Looks great!

--Ed

[Strat50]

Damn Troymeister, you certainly have a way with those tails. I have had a life long love affair with oxtails. My mom and grandma(s) cultivated this in me, I guess. I've never thought of smoking before braising, but I guess its time for this old dog to pursue new tricks..lol Thank you so much for sharing your cook with all of us.

[Henrik]

Nice one, troymeister! I love those caribbean flavors. I'm all for oxtail, but my wife (very) less so. I'd love to try this, and I do all the cooking anyway, which means it will happen. Two questions:

1. Any particular recommendations for how I should cook it?
2. If you smoke it first, then braise it, doesn't the (indoors) kitchen smell too much of the smoke?

[troymeister]

I put it on the smoker for 2 hours or so with a very light apple wood smoke. Maybe 1 small chunk. Then in the pot with all of the other goodies including 1/2 habanero and butter beans, onion, bell pepper, tomato, thyme, Jamaican curry powder snd some other things. No problems with the smell in the kitchen.

I can post the method later. my wife takes over on this one on the indoor part.

[Henrik]

Thanks troymeister. Will definitely try this. Habanero is one of my favorite chili peppers.

[Jon Solberg]

WOW< I never considered smoked. Thats awesome.

[Jerod Broussard]

"I never considered smoked."

I've never considered, period. My wife refuses to eat the sausage I smoke, cause she found out what the casings are made of. Never mind she still eats ALL the sausage from the store with edible casings.