Ingredients
- 3 pounds oxtails
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
Serves: 4 to 6
Method: Indirect smoking and braising
- Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C. Add smoking wood chunks of your choice.
- Season the oxtails generously with salt and freshly ground black pepper. Place them directly on the EGG grid and smoke for 2 hours.
- Remove the oxtails from the EGG and set aside. Increase the EGG temperature to 350°F/177°C.
- In a Dutch oven, heat the vegetable oil over medium heat on the stovetop. Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the minced garlic and tomato paste, cooking for an additional 2 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half.
- Return the smoked oxtails to the Dutch oven. Add the beef broth, bay leaves, and dried thyme. Bring to a simmer.
- Cover the Dutch oven and place it on the EGG. Cook for 2 to 3 hours, until the oxtails are tender and the meat is falling off the bone.
- Stir in the frozen peas and cook for an additional 10 minutes.
- Remove the bay leaves, sprinkle with chopped fresh parsley, and serve hot.
