Oxtail is an incredibly silky and delicious cut of meat due to the fat content and the collagen that seeps from the bone marrow—which keeps it juicy and tender. While it may not be the most attractive cut, when cooked the right way, oxtail will fall right off the bone and absorb whatever flavor you cook it in. If you’re unfamiliar with this cut and want to step into its world of deliciousness, here arethree simple ways to prepare oxtail.
Stew
Before the invention of slow cookers and pressure cookers, oxtail was cooked in a pot for hours to achieve that perfect fall-off-the-bone texture. No matter how you cook oxtail, you’ll first want to cut off the excess fat to prevent the dish from becoming too greasy. Then, brown the surface of the meat, and add onions, carrots, garlic, thyme, and any other aromatics you like, with enough beef broth to cover the meat. You’ll want to cook the oxtails on low for about three to four hours, depending on how big the largest piece is.
Remember to occasionally check on the meat and add more beef broth if the liquid is too low. You can serve this dish over a creamy bed of garlicky mashed potatoes.
Slow Cooker
After you’ve trimmed off the excess fat and browned the outside in the slow cooker, you’ll want to deglaze the surface by adding a few tablespoons of beef broth. This will remove all the bits that have stuck to the metal. Create a quick sauce of sesame oil, soy sauce (or liquid amino acids as a gluten-free substitute), honey, garlic powder, salt, and black pepper to taste. After pouring the sauce on top, set the pressure cooker to low and cook for at least eight hours before removing the meat and straining the liquid into a saucepan.
Add a bit of cornstarch and a few tablespoons of cold water to the saucepan, and watch the gravy magic happen right before your eyes. You can pour the gravy on top of the meat and serve it with some roasted veggies.
Pressure Cooker
Much like the other cooking methods, you want to trim off any excess fat, brown the outside, and deglaze any leftover bits from the browning process. This time, use wine to deglaze the pan and sauté onions, celery, carrots, and garlic. Submerge the meat in beef broth and add thyme, oregano, bay leaves, and rosemary to your liking. You’ll want to leave it to cook on high pressure for about an hour and let the pressure cooker release steam for about 15 minutes.
You can let the sauce reduce for another 15 minutes, or add cornstarch and put the pressure cooker on sauté if you like a thicker gravy. This dish is served best on cheesy polenta (or grits) for the ultimate indulgence.
With thesethree simple ways to prepare oxtail, you’re sure to impress on any date night or family dinner. And if you don’t knowwhere to buy oxtail, Vincent’s Meat Market has you covered. We’ll ship fresh, quality cuts of oxtail right to your door.
FAQs
After washing and drying your oxtails, being sure to keep fresh ingredients separate from raw ingredients, season your oxtails overnight with salt, pepper, cumin, Mexican oregano, and any other spices you prefer.
What is the best way to serve oxtail? ›
What Goes With Oxtails – 23 Tasty Side Dishes to Serve
- Baked Cheesy Polenta Chips.
- Mashed Potatoes.
- Cheesy Garlic Dinner Rolls.
- Butternut Squash Risotto.
- Crusty French Bread.
- Buttered Noodles.
- Vermicelli Rice.
- Cornbread.
Oxtail must be slow-cooked to break down the connective tissue. Best suited for braising, stews and soups. Slow cooking Oxtail will also produce a delicious broth soup. For those new to nose-to-tail eating, Oxtail is a great introductory cut to try.
Why do you soak oxtails before cooking? ›
By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.
What makes oxtail taste good? ›
There is a good amount of fat and collagen that melt into your dishes as oxtail cooks, which will give a wonderful round texture to sauces and that slightly sticky feel to the meat. And the bonus flavor from the bone marrow that will cook into your dishes make this cut one to really get to know and not be afraid of!
Do you have to cut fat off oxtail before cooking? ›
Much like the other cooking methods, you want to trim off any excess fat, brown the outside, and deglaze any leftover bits from the browning process. This time, use wine to deglaze the pan and sauté onions, celery, carrots, and garlic.
What ethnicity eats oxtail? ›
Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain, Korea and Indonesia.
Why do Jamaicans love oxtail? ›
The History and Tradition of Jamaican Oxtail
The origin of stews like oxtail can be traced back to our colonial heritage. Enslaved Africans on plantations were given very meager amounts of protein and often had to make do with cheaper cuts of meat or ends of slaughtered animals to add protein to their diets.
Is oxtail a black dish? ›
Oxtails (beef or veal tail) are a popular soul food dish and are usually served as a stew or braised and served over rice with brown gravy.
Are oxtails healthy for you? ›
Oxtail Nutritional Profile
High in protein (about 30 grams per 100g serving), essential for muscle repair, hormone production, and immune function. Rich in collagen, improving skin moisture, elasticity, and reducing wrinkles. Essential for skin, hair, nails, bones, ligaments, and tendon health.
Oxtail is the tail of a cow. A long time ago, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. The tail is skinned and cut into sections.
What should I marinate my oxtails in? ›
In a large bowl, combine the paprika, black pepper, salt, oxtail seasoning, onion, garlic, scallions, 4 of the thyme sprigs, and the hot sauce. Add the oxtails and toss them with the spices until evenly coated. Cover the bowl and allow the oxtails to marinate in the refrigerator overnight.
What is the white stuff on oxtail? ›
Cut off the fat from the oxtails (if you go to a butcher shop, you can usually ask them to do this!) - note: be careful!! Some of that white is TENDON and not fat!
Does oxtail get softer the longer you cook it? ›
Does Oxtail Get Softer The Longer You Cook It? Yes, it definitely does. Similar to a Neapolitan Ragù, the longer you cook the oxtail, the better the sauce or stew becomes.
How long does it take for oxtails to get tender? ›
Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.
Why do you coat oxtail with flour? ›
starting the braise with oxtails coating in flour not only gives them a nicer color but also starts thickening some fat.
Why won't my oxtail soften? ›
As the meat braises, the collagen inside the cut cooks down and becomes gelatin; as it dissolves, the meat's fibers relax and tenderize. However, if the cooking temperature is too high, these muscle fibers will shrink and seize up, toughening.
