Imported from the web

Smoked Oxtails with Coconut Rice and Braised Cabbage

Name: Smoked Oxtails with Coconut Rice and Braised Cabbage
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 6 servings
Cuisine: American
Ingredients: 6.5 lb oxtails; 0.25 cup Dale’s Signature Steakhouse Blend; 0.25 cup Dale’s Smokehouse BBQ Blend; 2 tsp garlic powder; 2 tsp ginger powder; 2 tsp onion powder; 2 tsp ground cloves (For the oxtail seasoning); 0.5 tbsp salt (For the oxtail seasoning); beef stock (As needed to create a good amount of liquid in the bottom of the pan); minced garlic (To taste, for braising the oxtails); fresh thyme (To taste, for braising the oxtails); 2 cups rice (For the coconut rice); 1 can coconut milk (Can size not specified); 0.25 cup water (For the coconut rice); green onions (Amount not specified); 1 habanero pepper (Use whole; slice or pierce before adding for more heat); 1 tsp ground cloves (For the coconut rice); 2 tsp salt (For the coconut rice); 1 medium head cabbage (Chopped); 1 red bell pepper (Sliced); 1 green bell pepper (Sliced); 1 onion (Sliced); minced garlic (For the braised cabbage; amount not specified); salt (To taste, for the braised cabbage); black pepper (To taste); 1 cup chicken broth (The source says 1 cup; add enough to create moisture in the bottom of the pot); 0.5 lemon (Juiced); oil (A little, for sautéing the cabbage vegetables)

Recipe by heyybecky

Imported by Starr2 on SeeMeCook

Oxtails are seasoned, smoked low and slow, then covered and braised with beef stock, garlic, and thyme until fall-apart tender. They are served with creamy coconut rice and tender braised cabbage with peppers, onion, and lemon.

6 servings440 minAmerican

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Ingredients

6.5 lb oxtails
0.25 cup Dale’s Signature Steakhouse Blend
0.25 cup Dale’s Smokehouse BBQ Blend
2 tsp garlic powder
2 tsp ginger powder
2 tsp onion powder
2 tsp ground cloves (For the oxtail seasoning)
0.5 tbsp salt (For the oxtail seasoning)
beef stock (As needed to create a good amount of liquid in the bottom of the pan)
minced garlic (To taste, for braising the oxtails)
fresh thyme (To taste, for braising the oxtails)
2 cups rice (For the coconut rice)
1 can coconut milk (Can size not specified)
0.25 cup water (For the coconut rice)
green onions (Amount not specified)
1 habanero pepper (Use whole; slice or pierce before adding for more heat)
1 tsp ground cloves (For the coconut rice)
2 tsp salt (For the coconut rice)
1 medium head cabbage (Chopped)
1 red bell pepper (Sliced)
1 green bell pepper (Sliced)
1 onion (Sliced)
minced garlic (For the braised cabbage; amount not specified)
salt (To taste, for the braised cabbage)
black pepper (To taste)
1 cup chicken broth (The source says 1 cup; add enough to create moisture in the bottom of the pot)
0.5 lemon (Juiced)
oil (A little, for sautéing the cabbage vegetables)

Steps

1
Prepare the oxtail seasoning by combining the Dale’s Signature Steakhouse Blend, Dale’s Smokehouse BBQ Blend, garlic powder, ginger powder, onion powder, salt, and ground cloves in a bowl.
2
Pat the oxtails dry. Generously coat them on all sides with the seasoning mixture, working the seasoning into all the small crevices.
3
Preheat the grill or smoker to 225°F.
4
Place the seasoned oxtails directly on the grill or smoker and smoke for 4 hours.
5
Transfer the smoked oxtails to a deep baking or roasting pan. Add enough beef stock to create a good amount of liquid in the bottom of the pan.
6
Add minced garlic and fresh thyme to the pan.
7
Cover the pan tightly with foil and place it back on the grill or smoker.
8
Increase the grill or smoker temperature to 325°F and braise the oxtails for another 2½ hours, or until the meat is extremely tender and pulling away from the bone.
9
If needed, continue cooking the covered oxtails until they reach a fall-apart texture.
10
To prepare the coconut rice, add the rice, coconut milk, ground cloves, salt, and ¼ cup water to a pot. Stir to combine.
11
Add the green onions and one whole habanero pepper. For more heat, slice or pierce the habanero before adding it.
12
Bring the rice mixture to a boil, then reduce the heat to low. Cover and simmer for 18 minutes, or until the rice is tender and the liquid has been absorbed.
13
Remove the habanero pepper before serving the coconut rice.
14
To prepare the braised cabbage, heat a little oil in a large pot or skillet over medium heat.
15
Add the sliced onion, red bell pepper, and green bell pepper. Sauté until the vegetables begin to soften.
16
Add minced garlic, salt, and black pepper.
17
Add the chopped cabbage and toss everything together.
18
Pour in enough chicken broth to create moisture in the bottom of the pot, then add lemon juice.
19
Cover and cook until the cabbage is tender, stirring occasionally.
20
Taste the cabbage and adjust the salt, pepper, and lemon juice to your liking. Serve the smoked oxtails with the coconut rice and braised cabbage.

Notes

The oxtail section serves 6–8; the coconut rice and braised cabbage each serve 4–6. The source does not specify the amount of beef stock, minced garlic, fresh thyme, green onions, oil, or minced garlic for the cabbage. It also does not specify a cabbage cooking time or a coconut milk can size. Continue braising the oxtails as needed until fall-apart tender.