Uploaded May 2026 | Updated September 2026, 2 weeks ago

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smoked oxtail alfredo pasta
smoky • rich • savory

made by @chefemaristevens

slow-smoked oxtail folded into a glossy paprika alfredo. heavy, buttery, and built to coat every bite

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ingredients
oxtail
• 2–3 lb oxtail
• bbq rub
• beef stock
pasta + sauce
• 1 jar paprika parmesan alfredo
• ½ cup pasta water
• ½ cup parmigiano reggiano
• 1 lb mezze maniche
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instructions
• season oxtails and dry brine overnight
• smoke at 275°F until ~180 internal (2.5–3.5 hrs), spritz once with ACV + apple juice
• transfer to pan with beef stock, cover, and cook at 300°F until probe tender (1.5–2.5 hrs)
• rest, then shred and toss in braise juices
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• cook pasta just shy of al dente
• warm alfredo, loosen with pasta water
• add pasta + parmesan, toss until glossy
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• plate pasta, top with smoked oxtail
• spoon over braise juices
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#oxtail #smokedoxtail #alfredopasta #bbqpasta #comfortfood #pasta #dinner

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