Step 1

Sprinkle medium coat of SYD rub on oxtails and then dredge in flour, shaking off excess. Heat ¼ cup of vegetable oil in a heavy pan and brown oxtail in batches before transferring to a disposable half foil pan.

Step 2

Pour off excess oil in the pan and then sauté your garlic, onion, carrots, and celery

Step 3

Add the 3 tablespoons tomato paste, 2 cups beef stock, 3 tablespoons Worcestershire sauce, ½ cup brown sugar, fresh thyme, and SYD All Purpose rub to taste

Step 4

Bring to a boil and then pour onto the oxtails in the foil pan. Add the fresh thyme and rosemary

Step 5

Add water to just cover the oxtails in the pan

Step 6

Smoke the foil pan in a 325F smoker with some apple wood for 1 hour and then cover with foil once the oxtails receive enough smoke flavor. Once foiled, you can cook the covered foil pan in your oven on a sheet pan to catch any spills

Step 7

Remove the pan from your pit or oven when oxtails are tender, about 3-4 hours total cook time

Step 8

Remove oxtails and let cool. Using your hands, strip the meat from the bones and place in a saucepan. Discard the bones

Step 9

Put the liquid and remaining vegetables in the pan into a blender. Puree the sauce

Step 10

Return the blended sauce to the oxtail. Season to taste with more Worcestershire sauce and SYD All Purpose rub

Step 11

Serve on top of some buttered pasta of your choice. Sprinkle some chopped Italian parsley as garnish.