This recipe comes from Croix Valley Pit Crew member Mike Schilling aka smokin_highwaymen_bbq.
Do oxtails taco? They do in Croix Valley Nation!
Gochujang braised oxtails finished with Croix Valley Garlic Ginger Teriyaki sauce. Served on crispy corn tortillas with pickled radishes, jalapeño, and fresh Granny Smith apple straws.
I do believe this would be great with beef cheeks or short ribs also, but oxtails were on the menu!
Directions:
1. Season oxtails heavily with Croix Valley Garlic Barbecue Booster and a little extra coarse ground black pepper. Toss on the smoker at 275F for a couple of hours to get a little wood-fired love.
2. Braising solution is simple! 2 cups of unsalted beef broth and 1/2 cup gochujang. Mix, pour over meat in the pan and cover with foil, and keep them going until the meat is probe tender and falling off the bone.
3. Separate all the meat from the bone, cartilage, and remaining fat. Use a cup or two of that braising juice in the pan and start mixing in Garlic Ginger Teriyaki BBQ and Wing Sauce to taste. Add the meat back in with the sauce mixture.
We used street taco size corn tortillas and gave them a little crisp in a pan with some cooking oil. Serve with pickled radishes, fresh jalapeño, and some fresh Granny Smith apple straws.
To me, that’s the best part of making tacos. You can use any flavors and any combination of things and with the variety of Croix Valley seasonings and sauces, the possibilities are endless!
