I know i know. You see trout in the beef channel and say what is going on? But this here is oxtail inspired by Troutman so im taking some liberties.
A little bit ago, Mr Troutman posted a recipe for smoked and braised lamb shanks which stuck in my mind. The he posted in the show us thread about oxtail done the same way and that stuck in my mind even more. So, courtesy of Troutman, im am doing some ox tail smoked and braised. Kinda following his recipe, but mostly for timing.
Im still in the oven phase right now but will post finished pics.
A little bit ago, Mr Troutman posted a recipe for smoked and braised lamb shanks which stuck in my mind. The he posted in the show us thread about oxtail done the same way and that stuck in my mind even more. So, courtesy of Troutman, im am doing some ox tail smoked and braised. Kinda following his recipe, but mostly for timing.
- HEAVY dry brine overnight (note i am going heavy on the salt here and will NOT add salt to the mirepoix and braising liquid, will adjust when done if needed
- Next day, rub in whos your sister sauce and season with pepper, onion powder, garlic powder and italian seasoning (green herbs)
- Smoke around 250 for 1.5 hours with cherry wood
- Meanwhile, chop up some carrots, celery, onions and mushroom mix
- When the smoke is close to being done, saute down the mirepoix with some oil...again, no salt
- Add tomato paste and cook down a little...about 2 mins
- Add red wine and beef stock and cook off the wine
- Add smoked tails and stick in the oven at 350 for 2 hours, flip them after one hour.
Im still in the oven phase right now but will post finished pics.
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