Elevate your grilling game with this Smokey Dutch Oven Oxtail Delight, featuring tender, flavor-packed oxtail finished in a Dutch oven and infused with beer. Enjoy the rich, smoky, and succulent flavors that make this dish a standout at any barbecue event.
Ingredients
1,5 kg / 3.3 lbs Oxtail
- 2 tbsp PitmasterX Texas BBQ seasoning
2 bottles of dark ale beer
100 gr / 3.5 oz bacon
2 tbsp butter
4 white onions
1 red onion
3 chellets
3 cloves garlic
1/2 tbsp cornstrach
60 ml / 1/4 cup Chianti vinegar
1 tbsp Worcestershire sauce
a few sprigs Fresh thyme
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Start by evenly seasoning the oxtail with PitmasterX Texas BBQ seasoning. Prepare your BBQ by filling it with charcoal and setting the temperature to 250°C or about 480°F.
- Smoke the seasoned oxtail over direct heat until it begins to brown and the fat starts to render, creating delicious flare-ups that infuse the meat with a smoky flavor.
- Once the oxtail has a nice crust, transfer it to a Dutch oven and add the beer. Continue to cook in the grill, adjusting the temperature to maintain a steady heat.
- Simultaneously, in a skillet, render the bacon in butter until crispy. Add the sliced onions and garlic, sautéing until golden.
- Mix a little more butter with cornstarch and fry for a few minutes before deglazing the skillet with Chianti vinegar and Worcestershire sauce.
- Once the skillet is deglazed, pour this mixture into the Dutch oven with the oxtail. Add fresh thyme, cover, and let simmer for 3 to 4 hours at a low heat setting, allowing the flavors to meld and the oxtail to become fall-apart tender.
- Serve the oxtail hot from the Dutch oven, garnished with a bit of fresh thyme.
