Clean oxtails, pat dry, and season with jerk seasoning. Allow oxtails to rest at room temperature. Smoke at 250° for 3 hours or until you've reached your desired color. For this cook, I used pecanwood. Remove from the smoker and add the oxtails to a pan for braising. For braising, I added beef broth (32 oz), 1 green bell pepper (rough chop), 1 medium red onion (rough chop), 2 bay leaves, homemade green seasoning (1 cup, video coming soon), and fish sauce (eyeballed it but I'd guess about 1/4 cup. Cover pan with aluminum foil and braise until tender. About 2-3 additional hours. For spice, add 2-3 scotch bonnets. Adjust all ingredients to your liking for more flavor.
23 мар 2024
