Oxtail Recipe

Oxtail, once a humble and economical cut of meat, has gained popularity in modern kitchens for its rich, flavorful taste and versatility in cooking. Whether braised, stewed, or slow-cooked, oxtail delivers a unique depth of flavor that is hard to resist. In this blog post, we’ll explore a classic recipe that showcases the best of what oxtail has to offer.

Why Choose Oxtail?

Oxtail comes from the tail of cattle and is prized for its gelatinous meat and marrow-rich bones, which impart a luscious texture and deep umami flavor to dishes. When cooked slowly, oxtail becomes tender and succulent, making it perfect for hearty stews and braises.

Classic Braised Oxtail Recipe

Ingredients:

• 4 lbs oxtail pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup red wine (optional)
• 4 cups beef broth
• 2 bay leaves
• 1 sprig of thyme
• Salt and pepper to taste

Instructions:

1. Preparation:

• Pat dry the oxtail pieces with paper towels and season generously with salt and pepper.
• Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

1. Searing the Oxtail:

• In batches, brown the oxtail pieces on all sides until deeply golden brown. This step enhances the flavor by caramelizing the meat and developing a rich fond at the bottom of the pot.

1. Building Flavor:

• Remove the oxtail from the pot and set aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and lightly caramelized.

1. Deglazing and Braising:

• Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer until the wine reduces by half.
• Return the oxtail pieces to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer.

1. Slow Cooking:

• Reduce the heat to low, cover with a lid, and let it simmer gently for 3-4 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and add more broth if needed to keep the oxtail submerged.

1. Final Touches:

• Once the oxtail is cooked through, taste and adjust seasoning with salt and pepper if necessary. Remove bay leaves and thyme sprig before serving.

Serving Suggestions

Braised oxtail pairs wonderfully with creamy mashed potatoes, polenta, or a crusty baguette to soak up the flavorful sauce. Garnish with fresh parsley or a sprinkle of gremolata for a bright finish.

Conclusion

Cooking oxtail is a labor of love that rewards patience with tender, flavorful meat and a rich, satisfying sauce. Whether you’re preparing it for a cozy family dinner or a special occasion, this classic braised oxtail recipe is sure to impress and delight your guests. Embrace the robust flavors and enjoy the hearty comfort that oxtail brings to the table. Cheers to delicious meals and happy cooking!