Smoked Oxtails

Oxtails are pure comfort food - rich, gelatinous, and deeply satisfying. Smoking them before braising adds a layer of flavor that makes this already delicious dish even better. The meat falls off the bone and the braising liquid becomes an incredible sauce.

This is cold-weather cooking at its best - perfect for Sunday dinners when you want something warming and soul-satisfying. It's also great for dinner parties with adventurous eaters who appreciate lesser-known cuts.

You need something to soak up all that incredible braising liquid. Mashed potatoes, creamy polenta, or rice are all perfect. Keep vegetables simple - whatever you braise with the oxtails is usually enough. Crusty bread is mandatory.

The braising liquid is where you can experiment. Red wine is classic, but stout beer adds wonderful depth. Asian flavors with soy, ginger, and star anise create an incredible variation. Caribbean-style with scotch bonnets and allspice is phenomenal.

Smoke first to build that flavor foundation, then braise low and slow until the meat wants to fall off the bone. Don't rush it - oxtails need time for all that collagen to convert to silky gelatin. The finished sauce should be glossy and rich.