Head Country


Head Country

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Smoked Oxtail



2.5-3 lbs of oxtail
Head Country Championship Seasoning, High Plains Heat
4 diced red skinned potatoes
1 large diced onion
2 shredded or diced carrots
1 teaspoon salt
1 teaspoon pepper
2 minced garlic cloves
1/2 cup of red wine vinegar
1 tablespoon Worcestershire sauce
2 cups beef broth
cilantro for garnish

Cooking Instructions

1. Trim off the excess fat from the oxtail, then place in a large ziplock bag with about 10-12oz of Head Country Marinade. Remove all air from the bag and place in your refrigerator for 8 hours.
2. Once 8 hours has passed, remove meat from the bag and liberally season it with Head Country Seasoning.
3. At this point fire up your grill and bring to temp, then add two chunks of oak wood. Grill temp should be between 250º-275ºF.
4. Next, place meat on the grill and let it smoke for around 2 hours.
5. Once the oxtail is done smoking, add them to a slow cooker with the other ingredients. let it cook until the meat is fork tender, should be around 4 hours.
6. Dish can be served as is or over white rice and garnished with cilantro.