Barbecued Oxtail Recipes
BARBECUED OXTAIL
Chef Marcus Samuelsson shared this recipe for barbecued oxtail from his cookbook, "The Soul of New Cuisine."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 18
Steps:
- Combine jerk mix and canola oil in a large bowl. Add oxtail and toss to coat. Cover and refrigerate 8 hours.
- Heat olive oil in a large Dutch-oven over high heat. Working in batches, add oxtail and onions and cook, stirring occasionally, until browned, 15 minutes.
- Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chiles, salt, chili powder, cumin, coriander, chicken stock, coffee, and Worcestershire sauce. Cover, reduce heat, and continue simmering 2 hours.
- Add honey and continue simmering, uncovered, until oxtail is tender, 20 to 30 minutes. Remove bay leaf, and serve.
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- Combine the dry ingredients in a small bowl. Then, rub all over the meat. Cover and refrigerate overnight.
- Heat the barbecue to 250Fdegrees. Smoke with apple, cherry and/or hickory chips over indirect heat for 2 hours. Combine the apple juice and vinegar in a spray bottle. Open the smoker and spray the meat.
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