Overview

Beef oxtail loves the pit: smoke to build bark and aroma, then braise until the collagen dissolves into a silky, spoon-coating stew. This method delivers deep beef flavor, buttery texture, and a pot of comfort that holds and reheats beautifully.

Ingredients

• Oxtail, 4-5 lb (1.8-2.3 kg), cut into 2-3 in (5-7.5 cm) segments
• Kosher salt, 2% of meat weight (e.g., 40 g for 2 kg) for dry brine
• Black pepper, 2 tsp (6 g)
• Smoked paprika, 2 tsp (5 g), optional
• Neutral oil, 1 tbsp (15 ml)
• Yellow onions, 2 medium (about 300 g), diced
• Carrots, 2 (about 200 g), diced
• Celery stalks, 2 (about 100 g), diced
• Garlic, 6 cloves (about 20 g), minced
• Tomato paste, 2 tbsp (30 g)
• Beef stock, 3 cups (700 ml)
• Dry red wine or stout, 1 cup (240 ml), optional
• Worcestershire sauce, 1 tbsp (15 ml)
• Soy sauce, 1 tbsp (15 ml) or fish sauce, 2 tsp (10 ml), optional
• Bay leaves, 2
• Fresh thyme, 4 sprigs (or 1 tsp / 1 g dried)
• Apple cider or sherry vinegar, 1 tbsp (15 ml), to finish
• Brown sugar, 1 tsp (4 g), optional
• Fresh parsley, 2 tbsp (8 g), chopped, for garnish
• Additional kosher salt and black pepper to taste

Equipment

• Offset smoker or kettle/ceramic cooker capable of 250-300°F (121-149°C)
• Grill-safe Dutch oven (5-7 qt / 4.7-6.6 L) with lid or deep foil pan plus heavy foil
• Wire rack and sheet pan
• Instant-read thermometer or leave-in probe
• Heatproof gloves
• Tongs, slotted spoon, and ladle
• Chimney starter and fuel (if using charcoal)
• Fat separator (optional)

Wood

Post oak as the primary wood; add a small touch of hickory if desired

Time & Temp

Time & Temp
Smoke temp: 265 °F (129 °C)
Target internal: 203 °F (95 °C)
Approx duration: 5.5 hours

Why Smoke-Braise Oxtail

Oxtail is packed with collagen and marrow that transform into body and silk when cooked low and slow. A brief smoke builds bark and depth you can’t get on the stovetop; the covered braise then dissolves connective tissue into a glossy, gelatin-rich stew. The payoff is unmistakable pit character without sacrificing the lush texture oxtail is known for.

Sourcing and Prep

Ask your butcher for oxtail cut into even 2-3 inch (5-7.5 cm) segments; center sections tend to be meatier than the tapered ends. Trim only hard surface fat; leave membranes and silver skin—they render into body. Pat dry, then dry-brine with 2% kosher salt by meat weight (about 40 g per 2 kg) 12-24 hours on a rack over a sheet pan, uncovered, to season deeply and form a tacky pellicle that takes smoke well. Before the cook, season with black pepper and optional paprika; a light film of oil helps rub cling and color.

Fire and Wood

Run a clean, steady fire. For an offset, burn a small, hot fire and feed splits as needed; for kettles or ceramics, set a stable indirect zone. Target 250-275°F (121-135°C) for the smoke phase with thin blue smoke, not billowy white. Post oak is ideal for Texas-style beef—balanced and assertive—while a touch of hickory adds a classic pull. Avoid heavy mesquite unless you know your pit and your audience; oxtail takes smoke easily.

Smoke Then Braise: Step-by-Step

Set the pit to 250-275°F (121-135°C). Place seasoned oxtail pieces on a wire rack over a sheet pan or directly on the grate and smoke 2-3 hours until well bronzed and the internal temperature is 160-170°F (71-77°C). You are building color and aroma, not finishing tenderness. While they smoke, sauté onion, carrot, celery, and garlic in a Dutch oven until lightly colored; stir in tomato paste to caramelize. Deglaze with wine or stout, add stock, Worcestershire, soy, bay, and thyme, and bring to a simmer. Nestle the smoked oxtail in a single layer so liquid comes about two-thirds up the sides—leave some meat exposed to preserve bark. Cover and return the pot to the pit, bumping the cooker to 275-300°F (135-149°C) if you like a faster braise. Cook 2-3 hours, checking after 90 minutes, until the meat is 200-205°F (93-96°C) and probe-tender.

Doneness and Texture

Doneness is about feel: a thin probe or skewer should slide into the largest pieces with little resistance, bones will wiggle easily, and connective tissue will look translucent rather than fibrous. If the meat pulls but still fights the probe, keep braising and check every 20-30 minutes. The broth should be glossy and coat a spoon; that sheen is rendered collagen. If pieces are tender before the liquid has body, uncover and reduce gently.

Finish and Serve

Lift the oxtail to a tray and rest while you skim fat from the pot. For the cleanest texture, pick the meat from the bones and gristle, returning the good bits to the pot. Reduce uncovered over medium heat on the pit or stove 10-20 minutes until the stew is rich and slightly syrupy. Brighten with a splash of cider or sherry vinegar, adjust salt and pepper, and garnish with parsley. Serve over rice, creamy grits, polenta, mashed potatoes, or buttered noodles; it loves a side of tangy slaw or quick pickles.

Food Safety and Handling

Keep raw beef cold (below 40°F/4°C) and separate from ready-to-eat items; sanitize boards, knives, and gloves after trimming. Manage fire so the meat moves promptly through the 40-140°F (4-60°C) danger zone. During service, do not hold the finished stew below 140°F (60°C). Cool leftovers within 2 hours: portion into shallow containers, chill uncovered until steaming stops, then cover. Refrigerate up to 3-4 days; freeze up to 3 months. Reheat rapidly to 165°F (74°C) and bring the stew to a brief simmer. Watch for small bones when serving.

Troubleshooting

If it’s too smoky, your fire was dirty—open the exhaust, feed smaller splits, and avoid smoldering wood. If the stew tastes flat, it likely needs salt and acid; add a pinch of salt and a small splash of vinegar, then taste again. If it’s greasy, skim hot fat or chill and lift the set cap before reheating. If the liquid is thin, reduce uncovered; resist flour or cornstarch, which can dull the glossy mouthfeel you worked for.

Notes

• Dry-brine 12-24 hours for deeper seasoning and better smoke adhesion.
• Smoke until 160-170°F internal for color and aroma, then braise to 200-205°F until probe-tender.
• Keep braise liquid two-thirds up the sides; do not fully submerge to preserve bark and smoke character.
• Run a clean fire with thin blue smoke; avoid smoldering or white, billowy smoke.
• For make-ahead, chill overnight to let the gel set, remove the solid fat cap, then reheat gently.
• Serving ideas: rice, creamy grits, polenta, mashed potatoes, or buttered noodles.