Smoked Braised Oxtail Tacos
Ingredients
Meat: 3–4 lbs Beef Oxtails (trimmed of excess exterior fat)
The Foundation: W sauce (as a binder)
The Crust: Sweet and Spicy BBQ Rub
The Braise: 2 cups Beef Broth + 1 whole head of Garlic (peeled into cloves)
The Vessel: Flour tortillas
The Garnish: Fresh Cilantro, thinly sliced Radishes, Queso Fresco
The Kick: Chipotle Sauce (creamy or salsa style)
Instructions
1. Seasoning & The Binder
Pat the oxtails dry. Apply a light coating of Worcestershire sauce to all sides of the meat. Generously coat with your Sweet and Spicy BBQ Rub.
Tip: Let them sit for 15 minutes while the smoker preheats so the rub can "tack up."
2. The Smoke (Phase 1)
Preheat your smoker to 250°F . Place the oxtails directly on the grates. Smoke until the internal temperature reaches 170°F and you have a dark, bark on the outside.
3. The Braise (Phase 2)
Place the smoked oxtails into a deep aluminum pan. Pour in the 2 cups of beef broth and scatter the garlic cloves throughout the liquid.
Cover the pan tightly with heavy-duty aluminum foil.
Return to the smoker at 250°F.
Continue cooking until the meat is fork-tender and hits an internal temperature of 204°F.
4. The Pull
Let the meat rest for 20 minutes before handling. Carefully remove the oxtails from the liquid and shred the meat away from the center bone and cartilage.
5. Build the Tacos
The Meat: A pile of the shredded oxtail.
The Crunch: 3–4 thin slices of radish.
The Freshness: A heavy pinch of cilantro.
The Creamy/Salty: Crumbled queso fresco.
The Heat: A drizzle of chipotle sauce.