Smoked Dr Pepper Oxtails Recipe

Trim and marinate

Pat the oxtails dry with paper towels. Trim excess large fat pockets while leaving enough fat for flavor. In a large bowl or baking dish, combine 2 cups Dr Pepper, 1/4 cup soy sauce, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 2 tbsp packed brown sugar, minced garlic, thyme sprigs, 1 tsp black pepper and 2 tsp kosher salt. Add the oxtails and turn to coat. Cover and refrigerate for at least 4 hours, ideally overnight, to allow flavors to penetrate.

Prepare rub

About 1 hour before smoking, remove oxtails from the marinade and reserve the marinade (do not discard). Pat the oxtails dry. In a small bowl combine 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp onion powder, 1/2 tsp ground cumin, 1/4 tsp cayenne, 1 tbsp brown sugar, 1 tsp coarse black pepper and 1 tsp kosher salt. Brush the oil over each oxtail piece then rub the spice mix evenly over the meat. Let rest at room temperature for 30–45 minutes while you preheat the smoker.

Smoke low and slow

Preheat your smoker to 250°F (121°C). Add hickory or oak wood chips (2 cups) according to the smoker manufacturer's instructions. Place oxtails on the smoker grate, spaced so smoke circulates around them. Smoke until the exterior is nicely browned and a firm bark begins to form, about 2–3 hours. Internal color should deepen but they will not be fork-tender yet. Maintain smoker temperature throughout.

Reduce marinade and build braising liquid

While the oxtails smoke, pour the reserved marinade into a saucepan and bring to a simmer over medium heat. Boil gently for 5 minutes to reduce and to cook out raw garlic. Add 3 cups beef stock, 1 cup additional Dr Pepper and 2 tbsp tomato paste; whisk until the paste is fully incorporated. Simmer the braising liquid for 8–10 minutes until flavors meld and the liquid reduces slightly.

Braise until tender

When the oxtails have smoked 2–3 hours and developed color, transfer them to a large ovenproof Dutch oven or covered braising dish. Pour the hot braising liquid over the smoked oxtails so pieces are mostly submerged (add a little more stock if needed). Cover tightly and braise in a preheated oven at 300°F (149°C) for 2.5–3 hours, or until the meat is very tender and falling off the bone. Check once halfway through and spoon some braising liquid over the pieces.

Finish sauce

Carefully remove the oxtails to a platter and tent with foil to keep warm. Strain the braising liquid into a saucepan, pressing down on solids to extract flavor. Skim excess fat if desired. Bring the liquid to a simmer and whisk in 1 tbsp light soy sauce and 2 tbsp butter. Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry; whisk into the simmering liquid and cook 2–3 minutes until the sauce thickens to a glossy, spoonable consistency. Adjust seasoning with salt and pepper to taste.

To serve, spoon some of the Dr Pepper glaze/sauce onto a plate or shallow bowl. Place 1–2 oxtail pieces over the sauce, spoon more sauce over the meat. Garnish with chopped fresh parsley and sliced scallions. Finish with a crack of black pepper to taste. Serve hot alongside mashed potatoes, creamy polenta, or buttered egg noodles to soak up the sauce.