Jack Daniels Orange Zest Barbecue Braised Beef Oxtails
1,288 views · Published 10 October 2017 · 4:21 · Indexed 3 October 2026
Channel: outdoorcastironcook · 2017 · Howto & Style
Jack Daniels Orange Zest Barbecue Braised Beef (Made in a 12” Camp Oven – Sauce made in an 8” Camp Oven) Ingredients: Sauce (Makes about 4 cups) 1 cup jack daniels whiskey ½ cup yellow onion, finely chopped from 1 medium onion 4 cloves garlic, finely chopped 2 oranges, zest peel & squeezed juice from 1 orange 2 cups ketchup 1/3 cup apple vinegar 4 tblsp. worcestershire sauce ¼ cup packed brown sugar ¾ cup molasses ½ tsp. coarse black pepper ½ tsp. salt ¼ cup tomato paste ¼ tsp. ground cayenne pepper 1 tsp. liquid smoke Beef Dish 4-5 lbs. beef (short ribs, back ribs, oxtail, cross-rib, chuck, etc.) 1 tblsp. Olive oil meat seasoning (or salt & pepper) reserve yellow onion not used in sauce, finely chopped 2 cans beef consommé (10.5 oz. ea.) reserve orange not used in sauce, grated peel & squeezed juice Directions: 1. Make the sauce first. Combine onion, garlic & whiskey into an 8” camp oven. Simmer for 10 minutes, until onions become translucent. 2. Add remaining sauce ingredients, bring to a boil. Reduce heat and simmer for 30 minutes. Cover & set aside. (1/2 the sauce will be used in the Beef Dish, remaining will be used as dipping sauce) 3. Season beef to taste. Brown all sides of Beef using olive oil and a 12” Camp Oven. Remove meat from oven & set aside, leave dripping in oven. 4. Sauté reserve onions & return meat to oven. Add both cans of consommé. Spoon ½ of the sauce over the meat & place lid on oven. 5. Transfer oven from camp stove to cooking table. Place 9 briquettes under oven & 17 briquettes on lid. Bake for 3 hours, changing coals every hour. At the beginning of the last hour, add squeezed orange juice and grated peel from reserve orange. 6. Allow to cool for only a few minutes, before serving. Use remaining sauce as a dipping sauce to heighten dining experience… ENJOY!!!
