Soul Food, 6 Hour Smoked and Braised Oxtail and Confit, Creamy Mashed and Bacon Collard Greens
First off , thank you everyone for the work involved in cooking , posting , voting and and the work to put these together for our enjoyment.
I have never cooked or had Oxtail, but always wanted to do Jamaican Oxtail stew. But decided on this . It was hard to find good reasonable priced oxtail, and I had to read on the best way to process them for the best flavour. " Low and slow " to break down the connective tissues and stuff, lol
These were already trimmed of any fat that should come off, so ready to go with my rub.
Heavy coat of Rub, 2 table Black pepper, 4 tea Kosher salt, 1 tea cinnamon, 4 tea paprika
Coat heavy and in fridge for the night
Into smoker at 225+/- for 3 hours on Hickory chunks and chips
While they are rolling in the smoker, chop up my veg for the braising sauce. Carrots, onions, celery 2 sprigs thyme and 1 bay leaf, light sauté on them ,
add the liquids, 3 cups beef broth, 14 oz can of diced tomatos, 3/4 cup red wine, 1 tablespoon tomato paste 1/4 cup of Worchester, garlic and black pepper to taste.
Let simmer until the oxtail is ready to come out of smoker and into the braising liquid for a long warm swim another 2 1/2 - 3 hours at same temp , no wood needed.
Oxtail ready , pulled and put in pan with some of the juice first and then the meat , realized that this pan is not big enough to cover the oxtail, so back in the house and new pan , this will work. everything fit and cover and back in smoker.
After 2 1/2 hours pulled and , YES these are ready , smell great and very tender. I tried a small piece . This is a very tasty beef.
Took the oxtail out of the sauce and put back in smoker for a rest while I reduced the broth down after I remove the big stuff
Saved the veg as the Confit
Boiled up my potatoes and mashed like normal than added sour cream and 1 cup of grated mozza, salt and pepper and 2 tablespoon of chopped chives
Steamed up the collard greens like we do for beet greens , fried and chopped up some bacon , add greens and bacon to pot with little butter when done sprinkled with some white vinegar.
Plated it up and now you know the rest of the story
Here is a couple shots of the plate
I have to tell you really this was the most tender flavourful piece of beef i have ever eaten, and I really love my short ribs . This is better.
And so juicy it was a pick up in your hands kind of meat ( but you can use a fork, no knife needed )
This will be done again , big thumbs up from the family.
Again thank you all for the votes and the judging
David
First off , thank you everyone for the work involved in cooking , posting , voting and and the work to put these together for our enjoyment.
I have never cooked or had Oxtail, but always wanted to do Jamaican Oxtail stew. But decided on this . It was hard to find good reasonable priced oxtail, and I had to read on the best way to process them for the best flavour. " Low and slow " to break down the connective tissues and stuff, lol
These were already trimmed of any fat that should come off, so ready to go with my rub.
Heavy coat of Rub, 2 table Black pepper, 4 tea Kosher salt, 1 tea cinnamon, 4 tea paprika
Coat heavy and in fridge for the night
Into smoker at 225+/- for 3 hours on Hickory chunks and chips
While they are rolling in the smoker, chop up my veg for the braising sauce. Carrots, onions, celery 2 sprigs thyme and 1 bay leaf, light sauté on them ,
add the liquids, 3 cups beef broth, 14 oz can of diced tomatos, 3/4 cup red wine, 1 tablespoon tomato paste 1/4 cup of Worchester, garlic and black pepper to taste.
Let simmer until the oxtail is ready to come out of smoker and into the braising liquid for a long warm swim another 2 1/2 - 3 hours at same temp , no wood needed.
Oxtail ready , pulled and put in pan with some of the juice first and then the meat , realized that this pan is not big enough to cover the oxtail, so back in the house and new pan , this will work. everything fit and cover and back in smoker.
After 2 1/2 hours pulled and , YES these are ready , smell great and very tender. I tried a small piece . This is a very tasty beef.
Took the oxtail out of the sauce and put back in smoker for a rest while I reduced the broth down after I remove the big stuff
Saved the veg as the Confit
Boiled up my potatoes and mashed like normal than added sour cream and 1 cup of grated mozza, salt and pepper and 2 tablespoon of chopped chives
Steamed up the collard greens like we do for beet greens , fried and chopped up some bacon , add greens and bacon to pot with little butter when done sprinkled with some white vinegar.
Plated it up and now you know the rest of the story
Here is a couple shots of the plate
I have to tell you really this was the most tender flavourful piece of beef i have ever eaten, and I really love my short ribs . This is better.
And so juicy it was a pick up in your hands kind of meat ( but you can use a fork, no knife needed )
This will be done again , big thumbs up from the family.
Again thank you all for the votes and the judging
David
