Smoked Oxtail

Name: Geräucherter Ochsenschwanz
Total time: 6 h
Ingredients: 18 g Grobes Meersalz; 10 g Schwarzer Pfeffer, grob gemahlen; 8 g Geräuchertes Paprikapulver; 6 g Knoblauchgranulat; 4 g Getrockneter Thymian; 4 g Zwiebelpulver; 6 g Brauner Zucker

SmokingBeefHot SmokingMedium6-8 hrs93-96 °C120-135 °COak + Cherry

Oxtail is coated with an aromatic spice rub and slowly hot-smoked until the collagen converts to gelatin. The meat then falls easily from the bone with an intense smoke note. Oak wood optimally complements the robust beef flavor.

Ingredients(for 1 kg)

Coarse sea salt18 g

Black pepper, coarsely ground10 g

Smoked paprika powder8 g

Garlic granules6 g

Dried thyme4 g

Onion powder4 g

Brown sugar6 g

Instructions

Preparation

20 min + 4 hrs resting time

Divide oxtail into joint segments, trim excess fat, combine rub ingredients and thoroughly coat the meat on all sides. Cover and refrigerate.

Smoking

4-5 hrs

Preheat smoker to 120-135 °C, add oak and cherry wood. Place segments on the grate and smoke while basting regularly with beef broth.

Extended smoking

2-3 hrs

Place segments in a pan with a little beef broth, cover with foil and continue smoking until a core temperature of 93-96 °C is reached and the meat yields to pressure.

Pro Tip

After smoking, braise the segments in beef broth at 160 °C in a closed roasting pan in the oven for another 2 hours – the meat becomes even more tender and the sauce incomparable.

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