3 Ways to Cook an Oxtail

Table of contents:

3 Ways to Cook an Oxtail
3 Ways to Cook an Oxtail
Anonim

Bovine tail may not look so good, but this small cut contains fat, muscle and marrow. When you cook it slowly over low heat, it breaks up and turns into a soft meat, which melts in your mouth. You can cook it with beans and lots of spices or roast it with red wine and fine herbs. For a complete meal, seal the beef tail and place it in a crockpot with pieces of tubers and roots.

Ingredients

Cooked oxtail

  • 2 kg to 3 kg of bovine tail.
  • 4 chopped garlic cloves.
  • 1 chopped tomato.
  • ½ cup of chopped chives.
  • 3 tablespoons of apple cider vinegar.
  • 1 tablespoon of dehydrated oregano.
  • 1 tablespoon of salt.
  • 2 teaspoons of curry powder.
  • 1 ½ teaspoon of dehydrated thyme.
  • 1 teaspoon of black pepper.
  • 1 pinch of ground nutmeg.
  • 1 tablespoon of ready-made seasoning, such as Sazon.
  • 2 to 3 tablespoons of vegetable oil.
  • 1 teaspoon of sugar.
  • 4 cups of beef broth.
  • Coarse salt to taste.
  • 500 g of cooked carioca beans.
  • 1 tablespoon of cornstarch.
  • ¼ cup of cold water.

Makes from four to six servings.

Roasted oxtail

  • 2 kg of tail.
  • 1 bottle of dry red wine.
  • 3 cups of beef broth.
  • ¼ cup of balsamic vinegar.
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dehydrated rosemary.
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dehydrated tarragon.
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dehydrated thyme.
  • Salt and pepper to taste.

Makes four servings.

Jamaican oxtail in a crockpot

  • 1 kg of bovine tail.
  • 1 ½ teaspoon of salt.
  • 1 teaspoon ground black pepper.
  • 2 teaspoons of cajun seasoning.
  • 1 teaspoon of vegetable oil.
  • 3 tablespoons of all-purpose flour.
  • 1 onion.
  • 2 carrots.
  • 5 cm piece of ginger, peeled and sliced.
  • 3 sliced ​​garlic cloves.
  • ½ teaspoon of allspice.
  • 1 bay leaf.
  • 10 sprigs of fresh thyme.
  • 3 whole spring onions.
  • ½ seedless chili pepper.
  • 3 cups of beef broth.
  • 1 tablespoon of tomato sauce.
  • 1 teaspoon Worcestershire sauce.

Makes four servings.

Steps

Method 1 of 3: Simmering oxtail

Step 1. Add garlic, tomatoes, chives, vinegar and other seasonings in a large bowl

Place the 4 chopped garlic cloves in the bowl along with 1 diced tomato, ½ cup sliced ​​chives and 3 tablespoons apple cider vinegar. Add:

  • 1 tablespoon of dehydrated oregano.
  • 1 tablespoon of salt.
  • 2 teaspoons of curry powder.
  • 1 ½ teaspoon of dehydrated thyme.
  • 1 teaspoon of black pepper.
  • 1 pinch of ground nutmeg.
  • 1 tablespoon of sazon-type ready-made seasoning.

Step 2. Add 2 kg to 3 kg of beef tail and marinate the meat in the refrigerator

Place the tail in the bowl with the marinade and mix well to coat everything with the seasoning. Cover the bowl with plastic wrap and place it in the refrigerator to marinate overnight, which makes the oxtail tastier.

The marinade also serves to tenderize the meat

Step 3. Heat 2-3 tablespoons of oil in a skillet along with 1 teaspoon of sugar

Add oil to a large pot or deep skillet over medium to high heat. Once the oil starts to sizzle, add the sugar and stir until dissolved.

Put less oil to cook 2 kg of tail

Step 4. Remove the meat from the marinade and place it in the skillet

Take the bowl out of the fridge and pick up each piece of meat with a spoon or tongs. Transfer them to the skillet with the oil.

  • Arrange beef tail pieces in a single layer.
  • Leave the remaining pieces aside to fry later.
Cook Oxtails Step 5

Step 5. Cook it for about ten minutes

Seal meat over medium to high heat until browned on all sides. Use a tongs to turn the pieces in half the time so they cook evenly.

Sealed meat is tastier and more intense

Step 6. Add the marinade, beef stock, cooked carioca beans, salt and pepper

Place the marinade that was reserved in the pan along with 4 cups of broth. Also add 500 g of beans cooked without broth. Add salt and pepper to taste and mix well.

Tip:

if you don't want to use carioca beans, you can choose any other type.

Step 7. Cook the oxtail in the covered pan for two to three hours

Bring the liquid to a boil and turn the heat down a little so that the liquid bubbles slowly. Cover the pan and cook the meat until it is very tender, to the point where it comes off the bone.

Stir from time to time so it doesn't stick to the bottom of the pan

Cook Oxtails Step 8

Step 8. Transfer the plate to a platter

Use a large spoon to carefully pick up the pieces. Place the meat on a platter and set aside while you thicken the sauce a little in the pan.

Step 9. Mix cornstarch with water and add it to the pan

To make a thick oxtail sauce, pour 1 tablespoon cornstarch into a small bowl with ¼ cup of cold water. Stir very well until the starch dissolves and pour it into the pan. Keep stirring until the sauce thickens.

Prefer to leave the broth thin? So skip this step

Cook Oxtails Step 10

Step 10. Drizzle the oxtail with the sauce

Turn off the heat and pour the sauce over the oxtail in the serving dish. It is possible to serve it with white rice or Italian bread. You can keep leftovers in the refrigerator in an airtight container for up to four days.

Method 2 of 3: Roasting the oxtail

Cook Oxtails Step 11

Step 1. Preheat the oven to 230 ºC and remove the fat from the pieces of beef tail

Place 2 kg of meat on a cutting board and, with a sharp knife, cut off excess fat. Remove as much fat as you can without removing the meat.

As this piece is very greasy, there should still be fat left, so this step is more to remove the excess and prevent the oxtail from getting too heavy

Cook Oxtails Step 12

Step 2. Place the pieces on a baking sheet and season them with salt and pepper

Take a baking sheet that is at least 30 cm × 45 cm. Arrange the tail pieces in a single layer and sprinkle with a pinch of salt and pepper.

Salt softens the meat early in the process

Cook Oxtails Step 13

Step 3. Roast the meat for 30 to 40 minutes

Keep the pan uncovered and place it in the preheated oven. Bake the oxtail until it is dark brown. Use a tongs to turn the pieces halfway through the cooking time.

The golden meat gains an intense and caramelized taste

Step 4. Take the pan out of the oven and add red wine, broth, vinegar and herbs

Use oven mitts to pick up the pan and place it on the stove. Pour in 1 bottle of dry red wine, 3 cups of beef broth and ¼ cup of balsamic vinegar. Then add 1 tablespoon chopped fresh rosemary or 1 teaspoon dehydrated rosemary, 1 tablespoon chopped fresh tarragon or 1 teaspoon dehydrated tarragon, and 1 tablespoon chopped fresh thyme or 1 tablespoon dehydrated thyme tea.

Some dry red wines you can use are Cabernet Sauvignon, Sangiovese or Pinot Noir

Option:

if you want to roast vegetables with the meat, add 1 onion, chopped into 2-inch pieces, 2 carrots cut into 2-inch pieces, and 2 celery stalks, chopped into 2-inch pieces.

Cook Oxtails Step 15

Step 5. Stir everything and cover the baking sheet with aluminum foil

Scrape the bottom of the platter with a wooden spoon to mix the liquid with the golden meat that crumbled and stuck to the bottom, adding more flavor to the dish. Then place the aluminum foil tightly closed.

Cook Oxtails Step 16

Step 6. Lower the oven to 165°C and put the pan back on

Decrease the oven temperature and place the covered baking sheet. It is important to keep it tightly closed so that the liquid does not evaporate and the meat is well roasted.

Cook Oxtails Step 17

Step 7. Bake the oxtail for 135 to 185 minutes

Cook the meat until it is tender to the touch of a fork. Once cooked, carefully remove the pan from the oven and serve the oxtail with roasted vegetables or mashed potatoes.

Place leftovers in an airtight container in the refrigerator for up to four days. The oxtail gets softer over time

Method 3 of 3: Making Jamaican Oxtail in the crockpot

Step 1. Remove excess fat from 2 kg of beef tail

Place the oxtail on the cutting board and carefully cut off the larger chunks of fat visible on the sides. Throw them in the trash.

There should still be a little fat left in the piece, as it is a fatty meat. A little fat makes the dish tastier

Step 2. Cover the meat with salt, pepper, cajun seasoning and all-purpose flour

Spread 1 ½ teaspoon of salt, 1 teaspoon of black pepper, 2 teaspoons of Cajun seasoning and 3 tablespoons of all-purpose flour over the pieces of meat. Then turn them over and rub them on the board so they catch the spice that has fallen out.

The flour helps to thicken the broth in the preparation

Step 3. Heat the oil in the skillet and brown the beef tail for about ten minutes

Add 1 teaspoon of oil to a skillet and bring to medium to high heat. As soon as it gets hot, put the pieces in slowly, one by one. Cook them until they are dark on both sides. Use a tong to gently flip them over in half the time.

If you have little time to prepare, skip this step, but the meat may not be as tasty

Step 4. Chop the onion, carrots, ginger and garlic

Cut 1 onion into 1, 5 cm thick slices. Then chop 2 carrots into 2, 5 cm pieces. Slice 3 cloves of garlic and a 2-inch piece of ginger.

Cut the garlic and ginger into very thin slices

Step 5. Place all ingredients in a crockpot and mix well

Place the ingredients you just cut into the crockpot and add the sealed oxtail. Add ½ teaspoon allspice, 1 bay leaf, 10 sprigs of fresh thyme, 3 whole spring onions and ½ chili pepper. Then put:

  • 3 cups of beef broth.
  • 1 tablespoon of tomato sauce.
  • 1 teaspoon Worcestershire sauce.
Cook Oxtails Step 23

Step 6. Cover the pan and set the "high" temperature to cook the meat for eight hours

If you prefer the "low" temperature, the preparation time is nine to ten hours. Cook the oxtail until it crumbles at the touch of a fork. You can serve it with Italian bread, rice or mashed potatoes.

Store leftovers in the refrigerator, in an airtight container, for up to four days

Tip:

if you want to thicken the broth in the crockpot, dissolve 3 tablespoons of cornstarch in ¼ cup of cold water. Add this mixture to the crockpot an hour before the end of cooking.

Tips

  • Beef tail is found in most butcher shops and is a very cheap cut.
  • It usually comes cut. If not, have the butcher cut the piece instead of trying to do it at home.

Popular by topic