Oxtails are a flavorful cut of meat that become incredibly tender and delicious when cooked low and slow. Here's a basic recipe for cooking oxtails:
Ingredients:
- Oxtails (approximately 3-4 pounds)
- Salt and pepper (to taste)
- Olive oil or vegetable oil (for searing)
- Aromatics (such as onions, garlic, carrots, celery - optional)
- Beef broth or stock (approximately 4 cups)
- Red wine (optional)
- Tomato paste (2 tablespoons)
- Worcestershire sauce (2 tablespoons)
- Herbs and spices (such as thyme, bay leaves, rosemary - optional)
- Vegetables (such as carrots, potatoes, and peas - optional)
Instructions:
1. **Preheat the Oven**: Preheat your oven to 300°F (150°C). This low temperature will allow the oxtails to cook slowly, resulting in tender meat.
2. **Season the Oxtails**: Pat the oxtails dry with paper towels to remove any excess moisture. Season them generously on all sides with salt and pepper.
3. **Sear the Oxtails**: In a large oven-safe Dutch oven or heavy-bottomed skillet, heat a few tablespoons of oil over medium-high heat. Once the oil is hot, carefully add the seasoned oxtails to the pan. Sear the oxtails for about 3-4 minutes on each side until they develop a deep brown crust. This step helps to lock in flavor and moisture.
4. **Add Aromatics and Liquid**: If desired, add aromatics such as onions, garlic, carrots, and celery to the Dutch oven or skillet around the seared oxtails. Pour beef broth or stock over the oxtails until they are submerged. You can also add a splash of red wine for extra flavor, if desired. Stir in tomato paste and Worcestershire sauce. Add herbs and spices like thyme, bay leaves, and rosemary for additional flavor.
5. **Cover and Cook**: Cover the Dutch oven or skillet with a lid and transfer it to the preheated oven. Allow the oxtails to cook low and slow for approximately 3-4 hours, or until they become fork-tender. The exact cooking time will depend on the size of the oxtails and your oven's temperature.
6. **Add Vegetables (Optional)**: If you'd like to add vegetables to your oxtails, such as carrots, potatoes, and peas, you can do so during the last hour of cooking. Simply add the vegetables to the Dutch oven or skillet and continue cooking until they are tender.
7. **Check for Doneness**: After a few hours of cooking, check the oxtails for doneness. They should be tender and easily pull apart with a fork. If they're not quite done, continue cooking for an additional 30 minutes to an hour, checking periodically.
8. **Rest and Serve**: Once the oxtails are cooked to perfection, remove them from the oven and let them rest for about 10-15 minutes before serving. This allows the juices to redistribute throughout the meat. Serve the oxtails with the cooking liquid and your favorite side dishes.
Cooking oxtails low and slow results in a rich and flavorful dish that's perfect for a cozy family dinner or special occasion meal. Feel free to customize the recipe with your favorite seasonings and vegetables for a personalized touch.