Best Oxtail Recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Oxtail Shopping Tips

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Oxtail Cooking Tips

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 3 pounds beef oxtail, cut into pieces
  • 1 ½ pounds russet potatoes, peeled and cut into chunks
  • 4 carrots, peeled and cut into large chunks
  • 3 stalks celery, cut into large chunks
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • ½ cup dry red wine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 (8 ounce) package sliced mushrooms
  • 1 cup frozen peas
  • 1 pinch salt and freshly ground black pepper to taste

Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.

Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.

Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.


Southern Smothered Oxtails

There’s something about southern oxtails and gravy that just comforts my soul. No seriously! If I’m not feeling well, or If I had a bad day just the simple thought of oxtails and rice makes me feel better. My mom used to make oxtails all the time. Especially for Sunday’s supper. She’d serve the oxtails with her infamous southern style potato salad, mixed greens, and corn muffins. We’d tear up dinner like there was no tomorrow! The only thing that would be left on our plate would be the bones, and not string of meat! It was the best! It was, and still is one of my soul food dishes.

Over the years I’ve made smothered oxtails plenty of ways, but I finally found a recipe that I’m going to stick with. No more revising, no more adding ingredients, nor steps. I have finally have a to go to recipe for oxtails. This is definitely my favorite southern smothered oxtail recipe.

This recipe is super simple. Unlike a lot of other soul food style oxtails, I don’t use a ton of ingredients. Also, I use very basic ingredients such as garlic, kosher salt, and onions to season up the oxtails & gravy. To make everything super easy, I use my slow cooker. This prevents me from standing in the kitchen all day. Everything about this recipe is golden!


How do I Cook Oxtail?

There are many different oxtail recipes used by the Jamaican people. But, if you want to know where to get the best oxtail recipe, you’re in luck!

Our authentic Jamaican oxtail recipe is so packed full of flavor, you won’t need to try any others. Follow this recipe and you’ll soon know how to make the dish for yourself. Before long you’ll be teaching friends and family how to do it, too.

Jamaican Oxtail Ingredients:

-1 tablespoon of Worcestershire sauce

-1 tablespoon of soy sauce

-1 tablespoon of garlic and herb spices

-1 teaspoon of Grace browning sauce

-2 tablespoons vegetable oil

Steps To Make The Best Jamaican Oxtail Recipe:

Step 1: Take a shallow baking dish, and add the oxtail first.

Step 2: Mix up Worcestershire sauce, soy sauce, salt, garlic and herb seasoning, browning sauce, sugar, paprika and both types of pepper to create a sauce. Rub the oxtail with the sauce and remove any excess from the dish.

Step 3: Place a large pan over a high heat and sear the outside of the oxtail in vegetable oil until it changes color to a golden brown hue. This should take around three minutes. Then, take your oxtail out and place it on a plate.

Step 4: In the same pan, saute your carrots, garlic, celery and onion until they begin to go soft. It’ll take around five minutes. Once they’re softened, start to add your beef broth, thyme, rosemary and bay leaf. Bring the mixture up to the boil and then, as soon as it’s boiling, you can add your oxtail.

Step 5: Reduce the heat on your pan and cover. Then simmer at a low heat until the oxtail is completely tender and falls apart. This will take around three hours. It’s worth the wait!

Step 6: Once the oxtail is tender and succulent, you can remove the lid and increase the heat. Stir the mixture from time to time and wait for the sauce to thicken. It’ll only take five minutes or so.

Step 7: Your authentic Jamaican oxtail is now ready to serve! You can serve this dish as it is, for a comforting stew, or accompany it with typical Jamaican sides like rice and peas or baked plantain.


Method

  • Dry oxtails with paper towel.
  • Put seasoned flour in a ziplock bag, then add the Oxtail and shake to coat with flour.
  • Heat butter and olive oil and sauté bacon pieces.
  • Remove bacon and brown Oxtail in resulting fat, remove and drain.
  • Finely dice 4 of the carrots.
  • Coarsely chop the onions and the leeks.
  • Add the finely diced carrots, leeks, onions and sauté until softened.
  • Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
  • Bring slowly to a boil and cook slowly for 3 – 4 hours.
  • 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
  • Just prior to serving, add cream and stir in.
  • If you want to thicken the sauce mix some cornstarch with the cream before adding.

How to Cook Oxtail, the Ultimate Braising Meat

Rich and meaty oxtail&mdashthat&rsquos the tail of a cow&mdashis a supergelatinous cut of meat, perfect for braising or stewing, or even as a soup base. Though it requires a long cooking time, the flavor is definitely worth it. Here are five excellent ways to cook oxtail:

Rich and meaty oxtail—that’s the tail of a cow—is a supergelatinous cut of meat, perfect for braising or stewing, or even as a soup base. Though it requires a long cooking time, the flavor is definitely worth it. Here are five excellent ways to cook oxtail:

1. Autumn Oxtail Stew
Chef Dave Beran adds warms spices𠅌innamon, peppercorns and juniper—to punch up his hearty stew. He also adds pears and apples, which give the stew a lovely fruitiness and makes it especially good with Oregon Pinot Noir.

2. Oxtail Soup with Daikon and Ramen Noodles
Oxtail is a popular ingredient in Hawaiian cooking. Roy Choi makes it the base for the broth of his hearty soup and adds plenty of the tender braised meat as well. The soup is also packed with ramen noodles, daikon and leeks, and then garnished with crisp, sweet fried garlic chips.

3. Slow-Roasted Oxtail Stew with Pancetta
Chef Marsha McBride&aposs favorite type of meat is oxtails. She makes her hearty stew with unsweetened chocolate and dried fruit, which add depth even though their flavors are barely perceptible she serves the stew on pappardelle.

4. Spiced Beef Pho with Sesame-Chile Oil
The rice vermicelli soup, pho, is a staple all over Vietnam, and this spicy beef version is the specialty of Hanoi. It gets a ton of flavor from stock made with oxtails.

5. Star Anise� Soup
This ultra-satisfying noodle soup is packed with oxtail, beef shank meat and sirloin.


Oxtail

Oxtail is definitely one of our all-time favourite dishes.

2 hrs 35 mins
Serves 4-6
Intermediate

INGREDIENTS

1.5kg oxtail
100ml cake flour
30ml sunflower oil
15ml olive or avocado oil
3 cloves garlic, crushed
1 onion, peeled and finely diced
250ml red wine
375ml beef stock
2 bay leaves
5ml thyme
2 medium carrots, peeled and sliced
salt and freshly ground
black pepper

Preheat oven to 160°C. Toss the oxtail in the flour, season and shake off excess flour. Heat the sunflower oil in a heavy-based casserole and brown the meat for 2-3 minutes per side, or until golden-brown all over. Set aside.
Heat the olive oil in a heavy-based, ovenproof pot and fry the garlic and onion over a low heat for 5 minutes.
Increase the heat and add the reserved oxtail with any meat juices and the wine. Allow to cook for 2 minutes before adding the stock, bay leaves and thyme.
Cover and cook in the oven for 1 hour.
Stir in the carrots, season again and return, covered, to the oven for a further hour, or until the oxtail is tender. Skim off any excess oil.
Serve with mashed potatoes and seasonal vegetables.


What is Oxtail?

Oxtail is the tail of a cow. It got its name because it once came from the 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, and each section has a tailbone with marrow in the centre, as well as a bony portion of meat that surrounds the tail.

The tail is a gelatin-rich meat due to a large amount of collagen. It’s best used for stocks, soups and braises and has been used in many cuisines all over the world, from Jamaican to Asian to Italian. Oxtails have so much flavour and body that it’s hard to compare any other meat to it. You can find it at most supermarkets and your local butcher shops.

While it used to be an undesirable cut of meat in the old days, it’s now a popular choice among chefs all over the world. It’s ideal for long slow simmer, wet cooking methods due to the toughness of the meat and the high gelatin content.


Braised Oxtail

Although back in the day oxtail was literally the tail of an ox, nowadays it refers to any tail coming from any cattle, male or female, but usually a steer. Oxtail is a singular but wonderful piece of meat. Thick at one end and skinny at the other with a bone running down the center, oxtail is sold cut into sections, which means you'll usually get a few big meaty pieces and a few really little ones. Because processing this cut is labor-intensive as it needs to be skinned and butchered with skill, the tail is one of the most expensive cuts of meat per pound—and 50 percent of its weight is just bone. But it is also one of the most succulent cuts when properly prepared.

Once considered to be just scraps from a butchered cow, the oxtail's appeal has been discovered by chefs and gourmands and become a staple in modern cuisine, even if Caribbean, Spanish, and Hispanic cultures have treated this cut with reverence for hundreds of years.

The oxtail has a lot of cartilage and connective tissue, so it needs to be cooked low and slow for a long time using moist heat. One such method is braising, which melts away all those sinewy bits and turns them into gelatin, yielding flavorful meat and a very rich and delicious sauce. Pressure cookers are also an option to cook oxtail, but nothing beats time and patience. Oxtail is best served with something to soak up the sauce, like pasta, roasted garlic mashed potatoes, or creamy polenta.


Some delicious oxtail potjie recipes to try

Below are some great recipes you can prepare for your family and friends.

Best oxtail potjie recipe

Image: flickr.com
Source: UGC

Ingredients

  • 250ml beef stock
  • Salt
  • Ground pepper
  • 500ml red wine
  • Potatoes
  • 4 large carrots
  • 30ml butter
  • 1 big piece celery
  • 1 carrot, diced
  • 30ml canola oil
  • Oxtail cut into pieces
  • Tomato paste
  • Flour (seasoned)
  • 1 onion sliced

How to cook

1. For this beesstert potjie resep, take the pieces of oxtail, coat them with the seasoned flour and set aside.

2. Next, put your potjie on fire and heat the canola oil together with the butter.

3. Add the floured oxtail pieces and leave to cook till brown and place aside.

4. Now take onions and fry them in the pot till soft.

Image: youtube.com, giphy.com (modified by author)
Source: UGC

5. Add the celery, rosemary, and carrots.

6. Take the rest of the vegetables left and add to your oxtail potjie recipe.

Here is how to make delicious deviled eggs

7. Simmer for a minute and lastly put the oxtail, tomato paste, stock, and wine.

8. Stir well and cover your potjie.

9. Cook over medium heat for 4 hours.

This recipe for oxtail can be served with some homemade bread or rice.

READ ALSO: 15 best halaal recipes

Potjiekos recipe

Ingredients

  • 800g oxtail
  • 3 potatoes, diced
  • 5 black peppercorns
  • 3 cups of water
  • 2 tablespoons of oregano
  • 2 onions, chopped
  • 3 tablespoons of sunflower oil
  • 1-2 chopped celery sticks
  • Tinned tomato, chopped
  • 3 carrots, chopped
  • 3 cloves garlic, chopped
  • ½ tablespoon salt
  • 1 tablespoon basil chopped
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 3 tablespoons sunflower oil
  • 1 teaspoon rosemary, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme

How to cook

1. Place your 3 legged pot on the fire and let it heat.

2. Put the onion and celery sticks and fry using 2 tablespoons of sunflower oil until brown.

Easy to follow crumpet recipe in South Africa

3. Set aside and use the remaining oil to brown your oxtail.

4. Take the onions, bay leaves, black peppercorns, ground coriander, and garlic and add into the meat.

5. Mix them up for 2 minutes. Smell the aroma?

Image: youtube.com, giphy.com (modified by author)
Source: UGC

6. Now add tinned tomatoes, rosemary, oregano, thyme, basil, and water to the beesstert potjiekos resepte and stir before you cover.

7. Leave to cook on low heat for 4 hours.

8. Check occasionally to see if the water levels are okay. If not, add accordingly.

9. Once the four hours are over, take the carrots and potatoes and add to the stew. Make sure to scoop some soup and cover the carrots and tomatoes. Leave to cook for another hour and a half.

10. Serve your oxtail recipe without wine while hot with your preferred accompaniment.

Best oxtail recipes South Africa

Ingredients

  • 2 cups flour
  • 8 potatoes cut into big chunks
  • Salt and pepper
  • 1 sachet Knorr vegetable soup
  • A bunch of carrots cut into big chunks
  • 1 onion, sliced
  • 2.5 kg oxtail
  • Water

Top steps to make that delicious South African Sousboontjies

READ ALSO: Top 3 crispy Eisbein recipes South Africa

How to cook

This is the best oxtail potjie recipe because it is the simplest of the three.

1. The oxtail should be well seasoned and coated with flour first.

2. Heat some oil in the pot and cook till brown. Add the onions and stir well. Add water that covers the meat well and leave to cook till it starts boiling.

3. Bring the heat down by removing some of the firewood. Leave to cook for 4 hours.

4. Ensure that the water levels do not go down by checking once every 30 minutes.

5. Remove the pot from the fire and leave it to cool for about 45 minutes.

6. Now put in the vegetables and put back in the fire till everything is ready.

7. Take the Knorr vegetable soup, put it into a bowl, and add hot water.

The best recipe for Jan Braai seafood potjie

8. Mix well and add into the meat mixture and leave for 8 minutes.

Image: youtube.com, giphy.com (modified by author)
Source: UGC

9. Serve with some rice or bread.

Three simple recipes you can try for a finger-licking bowl of oxtail potjie. If you want to try these out, make sure to buy your potjie and give your family a good time with the oxtail resep. There are various potjie pot sizes to choose from, and they are available online and offline. Also, start the fire in advance to avoid exposing the ingredients too long to reduce contamination.


Stove Top Oxtail Recipe

My cousins obviously love oxtails. I swear every time I turn around y’all are asking for another oxtail recipe. In the past I’ve shared several oxtail recipes, including one of my blog favorites, Southern Smothered Oxtails. Well this time I’m back with my Stove Top Oxtail Recipe.

Usually I make oxtails in the slow cooker, or even instant pot oxtails. However some of you don’t own any of those gadgets, so I’m going to show you how to make some of the best oxtails made on the stove top!

Like many of my other oxtail recipes, I start off by trimming the fat from the oxtails. That’s an important step cousins, so don’t skip it. Otherwise your oxtails will be swimming in a lot of fat, and I’m sure that you don’t want that.

After the fat is trimmed, I then drizzle the oxtails with olive oil , and season the meat. I use a combination of seasonings for these oxtails such as red pepper flakes, seasoning salt, ground black peppers, and Herb Provence ( which is becoming one of my FAVORITE seasonings). If you’re unfamiliar with Herb De Provence its a combination of herbs such as rosemary, thyme, fennel, basil, and more. I simply love the stuff.

Okay folks, so we’ve made oxtails in the slow cooker, I’m now showing you how to do them on the stove top. Should I share a oven oxtail recipe next? Let me know below. Until then, check out my video tutorial for this recipe.