Introduction

Oxtails are a flavorful and rich cut of meat that, when cooked properly, results in a hearty and satisfying dish. Cooking oxtails on the stove allows for a quick and simple approach to achieving tender, fall-off-the-bone meat. In this article, we will explore the step-by-step process of cooking oxtails on the stove, ensuring you capture their deep flavors and succulent texture.

Detailed Ingredients with measures

Oxtails – 2 to 3 pounds
Salt – to taste
Black Pepper – to taste
Olive Oil – 2 tablespoons
Onion – 1 large, chopped
Garlic – 4 cloves, minced
Carrots – 2 medium, sliced
Celery – 2 stalks, chopped
Bay Leaves – 2
Thyme – 1 teaspoon, dried
Beef Broth – 4 cups
Tomato Paste – 2 tablespoons
Red Wine – 1 cup (optional)

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 2 to 3 hours
Total Time: 2 hours 15 minutes to 3 hours 15 minutes
Yield: Serves 4 to 6 people

Oxtails are sure to impress your family and friends, bringing a taste of comfort food to your table. Follow this straightforward recipe and savor the deep flavors of this delectable dish.

Detailed Directions and Instructions

Step 1: Prepare the Oxtails

Start by rinsing the oxtails under cold water to remove any impurities. Pat them dry with paper towels and season generously with salt and pepper.

Step 2: Brown the Oxtails

In a large pot or Dutch oven, heat a few tablespoons of vegetable oil over medium-high heat. Once hot, add the oxtails in batches to avoid overcrowding. Brown them on all sides, which should take around 10-15 minutes. Remove the browned oxtails and set aside on a plate.

Step 3: Sauté the Aromatics

In the same pot, lower the heat to medium and add chopped onions, garlic, and any additional aromatics like celery or carrots. Sauté until soft, about 5-7 minutes, scraping up the browned bits from the bottom of the pot.

Step 4: Add Liquid and Seasoning

Pour in enough beef broth to cover the oxtails. Add in a few bay leaves, thyme, and any other desired spices. Stir well to combine.

Step 5: Simmer the Oxtails

Return the browned oxtails to the pot, ensuring they are submerged in the liquid. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 to 3 hours, or until the meat is tender and easily falls off the bone. Stir occasionally and check the liquid levels, adding more broth if necessary.

Step 6: Final Steps

Once the oxtails are tender, remove the pot from heat. Take out the oxtails and let them rest for a few minutes. If desired, you can thicken the sauce by simmering it uncovered for a few more minutes on medium-high heat.

Notes

Note 1: Cooking Time

The cooking time may vary depending on the size of the oxtails and the heat setting. Make sure to check for tenderness regularly.

Note 2: Flavor Variations

Feel free to customize the dish by adding red wine or a splash of vinegar for extra depth of flavor.

Note 3: Serving Suggestions

Oxtails are delicious served with rice, mashed potatoes, or crusty bread to soak up the rich sauce.

Cook techniques

Choosing Oxtails

When selecting oxtails, look for pieces that have a good amount of meat and marbling. Fresh oxtails should have a deep, rich color and minimal excess fat.

Preparing Oxtails

Prior to cooking, rinse the oxtails under cold water and pat them dry with paper towels. This helps to remove any residual blood and impurities.

Seasoning

Season the oxtails generously with salt, pepper, and any additional spices or herbs you prefer. Allow them to marinate for at least an hour to enhance flavor.

Browning Oxtails

In a hot skillet or pot, brown the seasoned oxtails on all sides. This step is crucial as it develops depth of flavor and adds a rich color to the dish.

Deglazing the Pan

After browning, deglaze the pan with broth, wine, or water. Scrape any browned bits from the bottom as they add flavor to the sauce.

Cooking Method

Simmer the oxtails gently on the stove, covered, for a few hours until they become tender. Make sure to stir occasionally and check for liquid levels to prevent burning.

Finishing Touches

Once the oxtails are tender, you can thicken the sauce if desired. Adjust seasoning and serve hot with your favorite side dishes.

FAQ

How do I know when oxtails are cooked properly?

Oxtails are properly cooked when the meat is tender and falls off the bone easily.

Can I cook oxtails in a slow cooker?

Yes, oxtails can be cooked in a slow cooker. Adjust the cooking time accordingly to ensure they become tender.

What can I serve with oxtails?

Oxtails pair well with rice, mashed potatoes, or a side of vegetables for a complete meal.

How can I store leftover oxtails?

Store leftover oxtails in an airtight container in the refrigerator for up to three days, or freeze for longer storage.

Is it necessary to brown oxtails before cooking?

Browning oxtails is not strictly necessary, but it adds a depth of flavor to the final dish that enhances the overall taste.

Conclusion

Cooking oxtails on the stove is a delightful process that results in tender, flavorful meat that can elevate any meal. With a rich blend of spices and slow cooking, the oxtails become a comforting dish perfect for family gatherings or special occasions. The key is to allow enough time for the meat to tenderize, ensuring a truly satisfying experience.

More recipes suggestions and combination

Oxtail Stew

Combine oxtails with root vegetables like carrots, potatoes, and turnips for a hearty stew that warms the soul.

Jamaican Oxtail

Enhance the flavors by using Jamaican spices and serve with rice and peas for an authentic Caribbean dish.

Spicy Oxtail Soup

Make a spicy broth with chilies and serve it with fresh herbs for a zesty soup that brings a kick to your meal.

Oxtail Pasta

Use the braised oxtail meat in a rich pasta sauce, pair with pappardelle, and finish with grated Parmesan for an Italian touch.

Oxtail Tacos

Shred the tender oxtail meat and serve it in warm tortillas, topped with fresh salsa and avocado for a delightful twist.