Teri Peri Oxtails

Smoked Teriyaki Oxtails with Japanese Barbecue Sauce and Toasted Sesame Seeds

If you’re looking to impress with a BBQ showstopper that packs bold flavor and a harmonious blend of East and West, you’ll love this **Smoked Teriyaki Oxtail** recipe. Oxtails, usually found in slow-simmered stews, become absolutely irresistible when smoked low and slow, then braised in Japanese barbecue sauce and finished with toasted sesame seeds

Why Smoked Oxtail?

Oxtail is prized for its rich, gelatinous meat and deep beefy flavor. Smoking and braising it with Asian flavors gives you something you simply can’t get with ordinary cuts. But as with any specialty cut, there are things to consider—so read on for pros, cons, and plenty of tips!

Smoked Teriyaki Oxtail Recipe

Ingredients

- 4–5 lbs oxtail segments, trimmed
- 2–3 tbsp Sriracha (as binder)
- 3–4 tbsp Teri Peri Rub (or your favorite spicy rub)

For the Braising Liquid:
- ¾ cup Bachan’s Japanese Barbecue Sauce (note: alcohol-free mirin)
- ¼ cup low-sodium soy sauce
- 2 tbsp honey + 2 tbsp rice vinegar (instead of mirin)
- ¼ cup water or beef stock
- 3 cloves garlic, minced
- Drippings from the smoker

For Garnish:
- 2 tbsp toasted sesame seeds
- Sliced scallions or chopped cilantro (optional)

Instructions

1. Prepare and Smoke the Oxtails
- Pat oxtails dry, then coat with Sriracha as a binder.
- Season with Teri Peri rub evenly over all pieces.
- Preheat your smoker or grill to 275°F. Arrange oxtails with space between for good smoke circulation.
- Smoke for about 1.5 hours, or until the internal temperature reaches about 170°F, developing a deep mahogany crust. Spritz with water or apple juice if desired.

2. Make the Braising Liquid
- In a bowl, combine Bachan’s Japanese BBQ Sauce, soy sauce, honey, rice vinegar, water/stock, garlic, and any drippings from the smoker.
- Place oxtails in a deep pan or oven-safe dish and pour the liquid over them.
- Cover tightly with foil.

3. Braise Until Tender
- Return the pan to your smoker or a 300°F oven.
- Braise for 1.5 hours, or until oxtails are fork-tender (target internal temp: 200–205°F). Flip halfway if you can.

4. Make the Glaze
- Remove oxtails and keep warm.
- Strain braising liquid into a saucepan and bring to a simmer.
- Reduce the sauce by half (about 8–12 minutes) until glossy and thickened, adding honey to taste for extra shine and balance.
- Brush sauce over oxtails or toss oxtails in the sauce.

5. Garnish & Serve
- Sprinkle with toasted sesame seeds and scallions or cilantro.
- Serve with steamed rice, naan, or your favorite BBQ sides.

Pros and Cons of BBQ Oxtail

Pros
- Unmatched Flavor: The deep beefiness and rich collagen in oxtail become even more intense with smoke and braising. Some say it beats every other beef cut for flavor!
- Unique Texture: Slow-braising renders the connective tissue, giving a luxurious, gelatin-rich bite.
- Memorable & Impressive: It’s a standout dish that will wow your guests.

Cons
- Pricey: Oxtail has become expensive, especially compared to cuts like shank or brisket.
- Low Meat Yield: Oxtail is mostly bone and cartilage, so you’ll need more per person.
- Prep & Cook Time: Smoking and braising take time and patience, but the payoff is worth it.

Tips for Perfect Smoked Oxtail

- Trim Excess Fat: Oxtails are fatty; trim any large chunks to avoid greasy results.
- Don’t Skip the Smoke: That initial smoke builds crust and flavor—essential for the final dish.
- Keep the Braise Covered: This keeps steam in and helps break down tough connective tissue.
- Reduce the Sauce Well: A sticky, glossy glaze elevates the final presentation.
- Use a Quality Japanese BBQ Sauce: Bachan’s is a great choice for halal cooks since the mirin in it does not contain any alcohol; always check labels for mirin content.
- Let Rest Before Serving: Give the finished oxtails a few minutes to cool; this lets the sauce thicken a bit more.