Smoked oxtail casserole adds a new twist to an old classic. It’s a good recipe to make on a rainy day. Here’s how to make it.
Servings 4
Ingredients
- 2 lbs oxtail
- 2 onions
- 2 carrots
- 1 can crushed tomatos (14 oz per can)
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp allspice
- 1 tsp ground coriander
- 0.5 tsp cinnamon
- 1 bottle red wine
- 1 tsp salt
- 2 tbsp butter
Instructions
- I’m smoking the oxtail in a Weber kettle, using the Slow n’ Sear device to create a 2 zone setup. It has a water reservoir which you fill with hot water. Fire it up, and tune in your grill to run at roughly 120-140° C / 250-280° F.
- Add some wood chunks to the fire for smoke flavor, and place the oxtail on the grill, and smoke them for two hours.
- Turn on your oven to 175° C / 350° F.
- Roughly chop the onions. Peel the carrots and cut in thick (0.5″) slices.
- Fry the onion and carrots in the butter in a cast iron pan on the stove using medium heat. When it is browned well, add the wine and tomatoes.
- Add the oxtail and the rest of the ingredients, and bring it to a boil.
- Remove from the stove, put the lid on, and place the pan in the middle of the oven. Let it simmer for 4-5 hours.
- Stir once an hour, add water if needed. It is done when the meat easily falls off the bones.
- When it is done, let it rest for 20 minutes, then you can pick up the bones and scrape off the meat, which goes back into the pan. Throw away the bones. Serve this hearty stew with a thick slice of bread!
