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Osso Bucco is characterized by simple ingredients that are slow-cooked together until they become a powerful and complex mix of flavors. Traditionally this recipe is made with veal shanks, but for mine I used ox tails as I really like the texture of them when cooked and where I live, they are often much easier to find.
This recipe is great cooked in the oven but is even better when cooked on the smoker. The addition of the smoke flavor really makes it something special.
This recipe calls for one of my favorite rubs from my How Low Can You Slow Rub pack. Check out El Chupacabra for an Adobo-inspired twist on just about any meat you can think of... specifically Ox Tails!
What you will need
- 2 pounds Ox Tails
- ½ cup El Chupacabra Rub
- 1 white onion, diced
- 3 carrots, peeled and diced
- 3 large celery stalks, diced
- 2 cups, sparkling grape juice
- 2 cups low sodium beef stock
- 2 cloves garlic
- 2 cups diced tomatoes
- 6 oz Tomato Paste
- 2 bay leaves
- 2 sprigs fresh thyme
Method
1. Preheat smoker to 275F and add your favorite smoking wood. For beef, strong wood like hickory or oak is ideal
2. Season Ox Tails on all sides with El Chupacabra Rub.
3.Smoke for 2 hours, to develop some nice color and smoke flavor.
4. In a large cast iron skillet or Dutch oven, add onions and garlic. Cook until onions are translucent.
5. Add carrots and celery. Cook until tender.
6. Into the Dutch oven, add remaining ingredients and stir until well combined.
7. Once Ox tails are cooked, ramp up temperature inside smoker to 300F and transfer Dutch oven into smoker. Place Oxtails inside and cook for an additional 2 hours, until Ox tails are tender.
7. Serve with Mashed potato or Grits and some crusty bread.
If you liked this recipe, you’ll definitely want to check out my free E-Book 10 Ways to Immediately Improve Your Barbecue. Learn the craftiest techniques for perfecting your barbecue; like brining, choosing the right wood, perfect crackling, creating smoke rings, and much more. Get your copy of the E-Book HERE.
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