Oxtail is a rich and flavorful meat cut perfect for slow-cooked dishes. It’s tender and falls off the bone when cooked properly, creating a comforting dish that feels like home. This recipe takes some time, but the results are worth it. Whether you’re new to oxtail or a favorite in your home, this recipe will guide you step-by-step to a meal your family will love.
| Servings | Total |
| 6 | 3hrs 20mins |
History of Oxtail
Oxtail has a long history and was originally a way to use every part of an animal to avoid waste. Popular in many cultures, from Jamaican stews to European soups, it’s known for its rich, gelatinous texture and deep flavor. Traditionally, it was considered a humble ingredient, but it has become a delicacy in many cuisines today.
Why Oxtail
Oxtail is prized for its flavor and versatility. When cooked slowly, it becomes tender and develops a depth of flavor that’s hard to match. It’s a great choice for hearty stews, soups, or braised dishes, making it a comforting meal for any occasion.
What is Oxtail Made of?
Oxtail comes from the tail of cattle and is a bony cut surrounded by a layer of meat and fat. When cooked, the bones release collagen, which creates a rich, thick sauce or broth. This unique cut is perfect for slow-cooking techniques.
What to Have with Oxtail
Oxtail pairs wonderfully with:
- Rice and Peas: A classic pairing in Caribbean cuisine.
- Mashed Potatoes: Creamy potatoes balance the rich sauce.
- Roasted Vegetables: Add some lighter sides like carrots, parsnips, or green beans.
- Cornbread: A slightly sweet and hearty side.
- Polenta: Soft and creamy, it complements the sauce beautifully.
Is Oxtail Healthy?
Oxtail is a great source of protein, iron, and collagen, which is good for skin and joint health. However, it’s also higher in fat, so it’s best enjoyed in moderation. Removing excess fat after cooking can make it a bit lighter.
Kitchen Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Strainer
- Slow cooker or pressure cooker (optional)
Ingredients
- 1.5 kg (3 lbs) oxtail, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 can (400 g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt, to taste
Directions:
- Prepare the Oxtail: Pat the oxtail pieces dry with a paper towel and season them with salt and pepper.
- Sear the Oxtail: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
- Sauté Vegetables: Add onions, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Add Tomato Base: Stir in the tomato paste, diced tomatoes, thyme, paprika, and bay leaves. Cook for 2 minutes to release the flavors.
- Deglaze the Pot: Pour in the beef broth, scraping the bottom of the pot to release any stuck-on bits.
- Simmer: Return the oxtail to the pot. Cover and reduce the heat to low. Simmer for 2.5 to 3 hours, stirring occasionally.
- Check for Tenderness: The oxtail is done when it’s tender and falling off the bone.
- Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed.
- Serve: Serve hot over rice, mashed potatoes, or your favorite side dish.
Tips
- Use a Pressure Cooker: To save time, cook the oxtail in a pressure cooker for about 45-50 minutes.
- Skim Fat: After cooking, skim the fat from the surface for a lighter sauce.
- Make Ahead: Oxtail tastes even better the next day, so consider making it in advance.
Conclusion
This oxtail recipe is perfect for slow-cooking enthusiasts who love rich, hearty meals. The tender meat, flavorful sauce, and comforting sides make it a dish to remember. Try it for your next family dinner or a cozy weekend treat.
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The Best Oxtail Recipe
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Strainer
- Slow cooker or pressure cooker (optional)
Ingredients
- 1.5 kg (3 lbs) oxtail, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 can (400 g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt, to taste
Instructions
- Pat the oxtail pieces dry with a paper towel and season them with salt and pepper.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
- Add onions, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Stir in the tomato paste, diced tomatoes, thyme, paprika, and bay leaves. Cook for 2 minutes to release the flavors.
- Pour in the beef broth, scraping the bottom of the pot to release any stuck-on bits.
- Return the oxtail to the pot. Cover and reduce the heat to low. Simmer for 2.5 to 3 hours, stirring occasionally.
- The oxtail is done when it’s tender and falling off the bone.
- Taste the sauce and adjust salt and pepper as needed.
- Serve hot over rice, mashed potatoes, or your favorite side dish.