Oxtail Shepherd's Pie www.tiktok.com 8 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Rub oxtails with rub. 2. Smoke oxtails at 225 degrees for 4 hours, spritzing with 50/50 apple juice and Worcestershire every 30 minutes. 3. Sauté chopped onions in avocado oil until translucent. 4. Make a roux by adding butter and flour, then stir in tomato paste. 5. Add red wine, smoked oxtails, and beef broth to the pot. 6. Ensure braising liquid completely covers oxtails. Add more broth if needed. 7. Add Worcestershire sauce, sriracha, peas, carrots, cinnamon, salt, and pepper. 8. Simmer on low to medium heat for at least 4 hours, or until meat falls off the bone. 9. Peel and chop potatoes into 1-inch pieces; boil until fork-tender. 10. Mash potatoes with butter and milk until smooth. 11. Shred oxtails and combine with braised peas and carrots. 12. Layer shredded oxtails with mashed potatoes in a skillet. 13. Top with parmesan cheese and bake in the smoker at 425 degrees for 45 minutes, or until golden brown. 14. Garnish with parsley. 1. Rub oxtails with rub. 2. Smoke oxtails at 225 degrees for 4 hours, spritzing with 50/50 apple juice and Worcestershire every 30 minutes. 3. Sauté chopped onions in avocado oil until translucent. 4. Make a roux by adding butter and flour, then stir in tomato paste. 5. Add red wine, smoked oxtails, and beef broth to the pot. 6. Ensure braising liquid completely covers oxtails. Add more broth if needed. 7. Add Worcestershire sauce, sriracha, peas, carrots, cinnamon, salt, and pepper. 8. Simmer on low to medium heat for at least 4 hours, or until meat falls off the bone. 9. Peel and chop potatoes into 1-inch pieces; boil until fork-tender. 10. Mash potatoes with butter and milk until smooth. 11. Shred oxtails and combine with braised peas and carrots. 12. Layer shredded oxtails with mashed potatoes in a skillet. 13. Top with parmesan cheese and bake in the smoker at 425 degrees for 45 minutes, or until golden brown. 14. Garnish with parsley. Add Direction Ingredients 4 lbs oxtails 3 oz rub 2 tbsp avocado oil 0.5 yellow onion 3 tbsp butter 3 tbsp flour 3 tbsp tomato paste 1 cup red wine 3 cups beef broth 2 tbsp worcestershire sauce 3 tbsp sriracha 1 cup frozen mixed peas & carrots 2 cinnamon sticks salt pepper 4 potatoes 6 tbsp butter 1 cup milk 3 tbsp parmesan cheese 2 tbsp parsley 0.5 cup apple juice - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife cutting board grill smoker pot dutch oven potato masher or ricer kitchenaid mixer cast iron skillet Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
