Hickory-Smoked & Braised Oxtail Bedded in Dirty Rice

An absolute powerhouse of Southern craftsmanship and deep, rich flavor. We start with thick, hand-trimmed beef oxtails, seasoned with our Sunday Standard Oxtail & Stew Blend and slow-smoked over split hickory wood until they develop a perfect bark. From there, they are transferred into our signature Wood Family braising liquid—a scratch-made, rich reduction of sweet Cabernet wine, fresh garlic, caramelized onions, carrots, and aromatic fresh thyme. After hours of slow-simmering, the oxtails become incredibly tender and fall off the bone, melting into a deep, velvety artisan gravy. We serve it all over a mountain of our house-made dirty rice, heavily smothered in that rich, savory pit gravy.