Summertime Oxtails—Slow-smoked and braised oxtails in a flavorful Chardonnay and veggie broth, perfect for a hearty summer meal ☀️🥘.
INGREDIENTS:
3-4 pounds oxtails
4 tablespoons beef rub of your choice
2-3 cups @barnettvineyards Chardonnay
3 cups homemade veggie stock (more as needed)
1 leek, sliced
2 stalks celery, sliced
8 cloves chopped garlic
1 cup rough cut baby carrots
1 lb brown mushrooms
Olive oil (I used Graza)
Fresh rosemary
Fresh thyme
Salt and pepper to taste
RECIPE:
Season oxtails with the rub of your choice.
Place on your smoker and cook low and slow, about 250 degrees.
After 2 hours or once the bark has set on your oxtails, start building your braising liquid. Place a Dutch oven over the coals and coat the bottom with olive oil. Add in your leeks, celery, carrots, garlic and mushrooms. Saute 2-3 minutes. Add 2 cups white wine and 2 cups homemade veggies stock. Bring to a simmer. ( You can also do this on your stove at this point if it’s easier).
Add oxtails (add more wine and veggie stock if needed) along with fresh thyme and rosemary then season to taste with salt and pepper. Cover and cook 2-3 hours until oxtails are fork tender.
When oxtails are tender, remove from braising liquid. Increase heat to high to cook down broth and reduce. Serve over white rice, cauliflower mash, mashed potatoes or grits. Garnish with parsley.
RECIPE VIDEOS + IMAGES:
