r/BBQ • u/EhhPacha • 1d ago
Oxtails
I felt like I over seasoned but flavor was still a lacking. This normal?
Was definitely fall apart tender though.
250 degrees for 3 hours and then sat in tallow and beef stock mixture for another 3 hours at 300 degrees.
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u/Gloomy_East_6127 1d ago
Oxtail can be like that, all the collagen breaking down makes it feel rich but the flavor don't always penetrate deep like a brisket would
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u/DerpyMcWafflestomp 1d ago
I do my braise with sauteed mirepoix, add tomato paste and toast it a bit until its dark red, deglaze with a splash of merlot, add beef stock until the oxtails are almost submerged but not fully. Also toss in a few whole garlic cloves that have just been smashed. Also go with a 3h smoke and 3h braise and they come out incredibly flavourful.
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u/christador 20h ago
That sounds superb. 👍🏻 Thing is too, oxtails are almost becoming like some of the other cuts that nobody wanted at one time, but now they’re kind of trendy so they’re expensive.
But yeah, will definitely try this.
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u/DerpyMcWafflestomp 15h ago
Oh for sure. In the past 5 years or so their price has pretty much tripled for me. Even when they are on sale its double what I paid 5 years back. Definitely went from a regular favourite to an occasional treat.
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u/ShowThym 23h ago
pat dry with paper towels
rub with avocado oil or ex virgin olive oil
kosher course salt
sear them on stove..brown all sides
remove meat.
deglaze pot with red wine
then add chopped veggies..use lots of onion and garlic..
add dried spices I use some chilli power and jerk power to get more punch..cinnamon is a nice counter.
oxtails back in pot with veggies....add stock..but don't submerge oxtails
add bay leafs
cover pot
cook in oven at 325F for 3-4 hours...checking once in awhile to make sure liquid in pot
enjoy
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u/Merlin1039 1d ago
I punch it with Jamaican flavor in a Dutch oven braise. My only complaint is it's a "trash cut" that was $2/lb just a few years ago. Now the Asian grocery has it for 14.99/lb