A hidden gem in the world of live-fire cooking on the Big Green Egg is roasted and smoked beef oxtail. This often-overlooked cut of meat features a rich and savory flavor. Black Girls Grilling makes a standout recipe of oxtails and smoked gouda grits.
Ingredients
- 2-3 pounds (1-1.3 kg) fresh oxtails
- 2-3 cups (0.5-1 L) broth, chicken or beef
- Big Green Egg SPG seasoning
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) minced garlic
- 1⁄2 cup (100 g) chopped onion
- 2 red or green peppers of your choice, sliced
- 3 whole bay leaves
Grits Ingredients
- 2 1⁄2 cups (625 ml) chicken broth
- 1 1⁄2 cups (375 ml) milk or half and half
- Salt, to taste
- Black pepper, to taste
- 2 cups (550 g) uncooked white grits
- 3⁄4 cup (75 g) shredded smoked gouda cheese
- Butter, to taste
- Fresh herbs to garnish
Instructions
Set EGG for indirect smoking at 300°F/148°C with your favorite Big Green Egg chunks. Clean and trim oxtails. Season liberally with Big Green Egg SPG seasoning and place in a Big Green Egg Cast Iron Dutch Oven. Smoke on the EGG for 1 hour. Add broth, chopped onions, garlic, peppers and bay leaves. Cook until tender, about 2 1⁄2 – 3 hours adding more broth if needed to stay moist.