Smoked Ox-Tails



Braising Sauce

  • 1 tablespoon olive oil
  • 1/2 cup diced red onion
  • 1/2 cup diced carrot
  • 4 to 5 cloves garlic
  • 1/2 cup of green onion
  • 1 cup red wine
  • 2 cups of beef broth
  • 2 twigs of thyme
  • 2 scotch bonnet or habanero peppers



  1. Preheat smoker to 275 degrees.
  2. Add oak wood to hot coals for smoking.
  3. Oil then season oxtails with Uncle Dibbz Texas Steak Rub and Uncle Dibbz Jerk Nice Spice on all sides.
  4. Place oxtails in smoker and smoke for 4.5 hours or until the outside develops a dark brown color. Remove oxtails from smoker once done.
  5. Braising sauce:
    1. Heat olive oil in a large braising dish over medium heat. Sear oxtails for 2-3 minutes on both sides and remove.
    2. Pour beef broth in the dish and scrape and bits of oxtail from the bottom.
    3. Add onions, carrots, and garlic, sauté for 2 to 3 minutes.
    4. Add back the oxtails
    5. Add red wine and bring to a boil.
    6. Reduce heat to low and add habanero or scotch bonnet peppers and thyme and cover.
    7. Simmer on low for 4 hours flipping oxtails  once every hour.
    8. Serve with rice and peas (red beans).

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