I put a smoky BBQ twist on the classic Roman dish Coda alla Vaccinara — braised oxtails — by smoking the meat before the long braise. Traditionally slow-braised in a rich tomato sauce until silky and tender, these oxtails get an extra layer of depth when kissed with wood smoke first. After smoking, they simmer low and slow in a tomato-and-vegetable braise until the meat falls from the bone. This Smoked Oxtail is rich, comforting, and robust in flavor — an ideal marriage of Italian comfort cooking and backyard barbecue. Whether you prefer serving it with rustic bread, polenta, or pasta, it’s a dish that rewards patience and turns simple ingredients into something memorable.
Below you’ll find a clear ingredient list, step-by-step instructions, and practical tips for making smoked and braised oxtail at home. I include options for making this entirely in the kitchen if you don’t have a smoker, plus guidance on timing, seasoning, and serving suggestions.
Table of Contents
- How do you cook oxtail?
- Ingredient List for Smoked Oxtail
- First, smoke the oxtail
- Recipe Tip
- Next, prepare the braising liquid
- Next, braise the smoked oxtail
- Recipe Tip
- Finally, shred the smoked oxtail and eat!
- Frequently Asked Questions
- Low and Slow smoked recipe ideas
- Smoked Oxtail Recipe
How do you cook oxtail?
Oxtail is the tail of the cow, typically cut into short sections with a central bone surrounded by flavorful, collagen-rich meat. Because it has significant connective tissue, oxtail benefits from low-and-slow cooking methods such as braising or long smoking followed by braising. The extended, gentle heat breaks down the gelatin in the meat and transforms it into silky, tender bites that are ideal for hearty stews and sauces.
Ingredient List for Smoked Oxtail
- Oxtail: pre-sliced pieces, about 8 pieces for 4 servings.
- All-purpose seasoning: a savory rub to season before smoking.
- Peeled tomatoes: canned San Marzano or good-quality peeled tomatoes, pureed for the sauce.
- Vegetables: carrots, celery, and onion — classic soffritto for the braise.
- White wine: a dry white for deglazing and adding brightness (optional; omit if avoiding alcohol).
- Garlic: minced, for aromatic depth.
- Salt and black pepper: to taste.
First, smoke the oxtail
Because oxtail is tough before cooking, I prefer to smoke the pieces first to add a deep, savory layer. Season the oxtail with an all-purpose rub, then preheat your smoker to 225°F (107°C). Place the oxtail on the smoker for about two hours — you’re aiming to impart smoke flavor rather than reach a specific internal temperature. This initial smoke will give the final braised dish a distinct and delicious depth.
Recipe Tip
If you don’t have a smoker, sear the seasoned oxtail in a hot pan until browned on all sides. You can then proceed to the braise on the stove or in the oven for the same tender result.
Next, prepare the braising liquid
While the oxtail smokes, prepare a rich tomato-based braise. Finely chop carrots, celery, and onion, then sweat them in a large Dutch oven with a splash of oil until softened. Add minced garlic and deglaze with white wine if using. Puree the peeled tomatoes with an immersion blender or in a blender until smooth, then add the tomato purée to the pot. Taste and season the braise — a tablespoon of your all-purpose seasoning is a good starting point.
For outdoor cooking, place the Dutch oven near the smoker so the braise picks up a hint of smoke; indoors, simply keep the pot on the stove and maintain a gentle simmer.
Next, braise the Smoked Oxtail
When the oxtail has enough smoke, transfer the pieces into the Dutch oven with the tomato braise. Cover and simmer on low heat until the meat is fork tender and starts to fall from the bone — typically 3 to 4 hours. There’s no single internal temperature for doneness; look for soft, yielding meat and a silky sauce. If you prefer, finish the braise in a low oven or continue on the stovetop. If cooking outdoors, you can raise the grill temperature slightly and continue cooking with the pot covered.
Recipe Tip
Once the Dutch oven is covered, most smoke flavor has already been absorbed. If you want a stronger smoky finish, finish uncovered briefly over indirect heat or add a small amount of smoked paprika to the braise.
Finally, shred the smoked oxtail and eat!
After the long braise, remove the oxtail from the pot and let it cool briefly. Use heat-resistant gloves or tongs to pull the meat from the bones — it should shred easily by hand. Return the shredded meat to the sauce and stir to coat. Serve the smoked oxtail warm over pasta, polenta, or with crusty bread to soak up the sauce. Garnish with chopped parsley or a light finish of olive oil, if desired.
This Roman-style smoked oxtail is an indulgent, comforting main that scales well for guests and keeps beautifully in the fridge for several days. Reheat gently and add a splash of water or stock if the sauce has tightened too much.
Frequently Asked Questions
Yes. If you don’t have a smoker, sear the seasoned oxtail on all sides in a hot pan, then braise in a Dutch oven in the tomato sauce for 3–4 hours until tender.
Oxtail is beef — the tail section of the cow, typically cut into short sections. It’s prized for its gelatinous texture and deep flavor after long cooking.
Low and Slow smoked recipe ideas
Beef
Chuck Roast Burnt Ends
Pork
BBQ Shotgun Shells
Pork
Grilled Country Style Ribs
Pork
Dr. Pepper Pulled Pork
If you tried this Smoked Oxtail or any recipe from this page, please leave a star rating and let me know how it went in the comments. I love hearing your feedback!
Smoked Oxtail
Maciek Zurawski
Ingredients
- 8 Oxtail pieces
- 2 tbsp All purpose seasoning
Braising Liquid Ingredients
- 2 Celery sticks
- 2 Carrots
- 1 Yellow onion
- 28 oz San Marzano peeled tomatoes
- 1 cup White wine (optional)
- 1 tbsp Minced garlic
- 1 tbsp All purpose seasoning
Instructions
- Season the oxtail pieces with all-purpose seasoning.
- Preheat a smoker (or set up for indirect heat) to 225°F. Smoke the seasoned oxtail for about 2 hours to impart a light smoke flavor.
- For the braise, finely chop carrots, celery, and onion. Add to a large Dutch oven and sweat until softened. Add minced garlic and white wine if using.
- Puree the peeled tomatoes until smooth and add to the Dutch oven. Stir to combine and season the sauce to taste.
- Place the Dutch oven near the smoker if cooking outdoors, or keep it on the stovetop if indoors.
- After smoking, add a tablespoon of seasoning to the braise if needed, then transfer the smoked oxtail into the pot. Cover and cook on low for 3–4 hours until the meat is fork tender.
- When tender, remove the meat from the bones and shred by hand or with forks. Return the shredded meat to the sauce and stir to coat.
- Serve the smoked oxtail with rustic bread, polenta, or pasta and enjoy.
Notes
If you don’t plan on smoking first, sear the oxtail on all sides in a hot pan and then braise in the tomato sauce for the same tender result.
Omit the white wine if you prefer to cook without alcohol.
You can finish the Dutch oven in a low oven if you prefer indoor cooking; the results will be equally tender and flavorful.
Nutrition
Carbohydrates: 23 g |
Protein: 4 g |
Fat: 1 g