Barbecued Oxtail Recipes

SLOW COOKER BARBECUE OXTAILS

Slow Cooker Barbecue Oxtails image

Delicious and tender oxtails slow-cooked in a sweet and tangy BBQ sauce.

Provided by I Heart Recipes

Time 6h10m

Number Of Ingredients 7

Ingredients

3 lbs oxtails
1 medium sized yellow onion (chopped)
2 tbsp of my homemade BBQ rub/seasoning OR 2 tsp favorite store bought BBQ seasoning
2 tbsp vegetable oil
3 cups BBQ sauce
desired amount of liquid smoke (I used a little over 1 tbsp)
3 cups beef broth OR chicken broth OR water

Steps:

Place the oxtails and onions into a large mixing bowl, then drizzle the oil all over the oxtails.
Next make sure everything is nicely coated with the oil, then sprinkle the BBQ seasoning all over the oxtails.
Place the oxtails and onions into a large pot, and place the pot over medium high heat.
Brown the oxtails and onions, then remove from the pot, and place them into the slow cooker.
Go back to the pot that you brown the oxtails in, and pour in the chicken broth OR water.
Next add in the barbecue sauce, and liquid smoke.
Mix everything, an let cook for 5 minutes over medium heat.
Pour the barbecue sauce over the oxtails, then place the lid on the slow cooker.
Let cook on LOW for 6 hours.
Serve with your favorite sides.
Enjoy!

BARBECUED OXTAIL

Barbecued Oxtail image

Chef Marcus Samuelsson shared this recipe for barbecued oxtail from his cookbook, "The Soul of New Cuisine."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 18

Ingredients

3 tablespoons Jerk Mix
2 tablespoons canola oil
12 pieces oxtail, each 5 inches long
1/2 cup olive oil
2 medium Spanish onions, finely chopped
1 can (26 ounces) whole peeled tomatoes, drained
1 bay leaf
1 piece fresh ginger (3 inches), peeled and chopped
6 cloves garlic, minced
2 Scotch bonnet chiles, seeds and ribs removed, finely chopped
1 1/2 teaspoons chile powder
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon coriander seeds
4 cups homemade or store-bought low-sodium canned chicken stock
1/2 cup brewed coffee
1 tablespoon Worcestershire sauce
1/2 cup honey

Steps:

Combine jerk mix and canola oil in a large bowl. Add oxtail and toss to coat. Cover and refrigerate 8 hours.
Heat olive oil in a large Dutch-oven over high heat. Working in batches, add oxtail and onions and cook, stirring occasionally, until browned, 15 minutes.
Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chiles, salt, chili powder, cumin, coriander, chicken stock, coffee, and Worcestershire sauce. Cover, reduce heat, and continue simmering 2 hours.
Add honey and continue simmering, uncovered, until oxtail is tender, 20 to 30 minutes. Remove bay leaf, and serve.

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