Smoked Oxtails With An Island Twist
Achunchigan Lattore
The smoking of the oxtails just simply amplifies the beef flavor with a kiss of smoke that somehow carries through the braise. This creates a complex robust flavor that will always elevate any beef dish. Smoked oxtails can’t be finished this way completely over smoke without braising as it tends to be a very tough cut. A short smoke and a good braise ought to do the trick
Ingredients
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3lbs Beef oxtails
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Reggae Spice Company Booyah Jamaican Seasoning
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1 clove fresh garlic(rough chopped)
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½ yellow onion
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2 green onions(chopped)
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3 sprigs of thyme
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Cinnamon stick
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3 cans butter beans
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2 large carrots(medallion)
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1 large russet potato(cubed)
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2 medium sweet peppers(cut up)
Directions
- Season oxtails with jerk seasoning overnight. Lock into a container with the garlic and thyme for max flavor. Next day, fire up the smoker to 225-250 and smoke the oxtails low and slow for 2 hours. 30 minutes before the oxtails are set to come off the smoker, start a pot with some beef stock, about 1½ quarts. Add the remaining potatoes, onions, garlic, thyme, beans and dry rub. Bring to a boil. Add Smoked oxtails to boiling broth and let simmer over medium high heat for 1 hr. At this time, check the flavor and then add what’s needed. Add carrots and peppers at this point and cook on medium heat until meat is fork tender. This cook will bring a lot of bold flavors together to create a Jamaican party with your taste buds. Don’t be afraid to throw some extra spice in if you want to Amp up the flavor. Also, a little salt and pepper for balance won’t hurt anyone.