From the tail of the animal, 1915 Farm Grassfed Oxtail is absolutely scrumptious and full of nutrients like collagen. This cut is best slow-cooked to result in a super tender, easily shredded meat that's excellent served over rice or mashed potatoes.
- 2 lbs. 1915 Farm Grassfed Farm Beef Oxtail
- Salt and Pepper to taste
- 1915 Grill seasoning
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 tbsp avocado or other neutral high-heat oil
- 16oz BBQ Sauce (recipe below if you'd like to make your own!)
- 1 cup beef broth
- 1 teaspoon liquid smoke
- 2-3 bay leaves
INSTRUCTIONS
Preheat the oven to 300° Pat the oxtail pieces dry with paper towels to ensure a nice deep golden sear on the meat. Season generously with salt & pepper on all sides.
In a heavy, cast-iron Dutch oven, heat the oil over high heat. Add the oxtails and sear them thoroughly, turning to brown on all sides. Once they've developed a golden brown crust, remove the oxtails to a plate and set them aside.
To the pot, add beef broth, chili powder, garlic powder, liquid smoke, bay leaves, and BBQ sauce.
Add oxtails back into the pot, ensuring liquid reaches 3/4 of the way up the meat. Add more broth as needed. Bring to a boil, then cover with a tight-fitting lid and carefully transfer the pot to the preheated oven. Cook for 3 hours or until meat easily shreds off the bone.
Serve over rice or mashed potatoes.
BBQ Sauce
- 64oz ketchup
- ⅓ cup worcestershire sauce
- Salt and pepper to taste
- 1 onion
- 2 lemons (squeezed)
- ½ cup sugar
- ½ cup water
Combine all ingredients in a large pot, bring to a slow boil/simmer for half an hour. Transfer to a mason jar with a lid until ready to use.
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