For an impressive barbeque, try roasting your oxtails in beer and cider. The oxtails should be just partially submerged in the liquid. Remove the oxtails from the liquid and let them rest for about half an hour. After that, transfer them to a platter. The braising liquid should be strained and the fat rubbed off the top. Now, it’s time to cook.
First, brush the oxtails lightly with oil. Season them with salt and pepper. Place the oxtails on a hot grill grate. Cook them gently for two to four hours, turning every couple of minutes. While the oxtails are cooking, you can add the vegetables and seasoning. Serve with rice, potatoes, and collard greens. Alternatively, you can prepare the oxtails the day before.
If you are cooking oxtails for the first time, make sure to rinse the meat thoroughly in lemon juice or white vinegar. You can also check it for bones. After cleaning, season it with coarse salt and pepper and rub it in with browning sauce. Allow the oxtail to rest in the refrigerator for three to five days. Then, preheat the grill. Once the meat is cooked, let it stand for 20 minutes before adding the rest of the ingredients.
To grill oxtails, use a kamado grill. Place thick pieces on the outer edge of the grill. Smaller pieces should be placed in the center. The thick pieces will receive more rising heat. Cook oxtails for about one and a half to two hours. After that, you can serve them with rice or barbecue sauce. Just remember to cover them tightly with aluminum foil to prevent fires caused by grease.
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