Oxtails are literally the tails of cattle and are commonly used in soups and stews. You can also produce a tender and flavorful main dish by braising the oxtails and cooking them in liquid for several hours.
Things You'll Need
- Sharp knife
- Dutch oven
- Sauce pan
- 1 tbsp. olive oil
- 3 lbs. oxtails
- 2 cups beef broth
- 1/4 cup apple cider vinegar
- Medium onion chopped
- 5 garlic cloves chopped
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Llquid smoke
- 1 tsp. oregano
- 1 tsp. basil
- Salt and pepper
- 8 oz. tomato sauce
- 1 tbsp. flour
- 1 cup milk
Trim the excess fat from the oxtails using a sharp knife. Set them aside and create a marinade by combining the beef broth, onions, apple cider vinegar, Worcestershire sauce, liquid smoke, garlic, salt, pepper, oregano, and basil in a plastic sealable bag. Place the oxtails in the marinade and refrigerate them for a minimum of 4 hours.
Preheat your oven to 350 F. Place your dutch oven on the stove, coat the bottom with olive oil, and heat to medium. Remove the oxtails from the marinade, reserve the marinade and place the oxtails in the pan. Sear the oxtails for 5 to 7 minutes being sure to brown them on all sides. Remove them from the pan and scrape the sides and bottom to loosen the meat drippings. Add the marinade and the the tomato sauce to the meat drippings, mix well, then add the oxtails back in.
Cover the dutch oven tightly with a lid or aluminum foil and place it in the oven. Bake for 2 to 3 hours. Transfer the oxtails to a plate and pour the remaining liquid into a sauce pan. Add 1 tbsp. flour and 1 cup milk. Stir the mixture over medium heat until it thickens into a gravy. Serve the oxtails and gravy with potatoes or rice.
Tips & Warnings
- You can replace the apple cider vinegar with red wine. You can also make an easy and quick marinade with 2 cups beef broth and one package onion soup mix.
- You don't want to marinate your oxtails too long because the meat will become mushy. You also don't want your oxtails to dry out The oxtails are done when the meat easily falls off of the bone.
How to Cook With the InfraChef Halogen Oven
While ovens have been used for centuries, slowly being refined in design and materials, in recent years, one source of heat has...
How to Make Oxtail Stew
Oxtail stew is yummy! It just takes a lot of time to get the meat fully tender to the point of enjoyable....
How to Buy Oxtail
At one time oxtail actually lived up to its' name. It was the tail portion taken from oxen. When beef cattle became...
How to Cook Beef Tongue
Before you stick out your own tongue at the prospect of eating beef tongue, consider its beefy charms. Beef tongue is both...
How to Cook some Kare-Kare
Kare-Kare is a Filipino dish. The stew traditionally contains a variety of ingredients, typically including oxtail, tongue, ears cow or pig skin,...
How to Cook a Tri Tip Roast in the Oven
Tri tip roasts are one of the three muscles that make up the bottom sirloin portion of beef. Unlike other cuts of...
Classic Roast Chicken
Meat lover Josh Ozersky applies his finesse to the classic roast chicken. Learn the preparation steps behind this French cooking staple, with...
Recipe for Baked Macaroni & Cheese With 3 Cheeses
Baked macaroni and cheese with three different cheeses mixes rich flavors and wonderful textures into a truly delicious dish. Get a recipe...
How to Make Jamaican Oxtail With Rice
Making Jamaican oxtail with rice is a lot more straightforward than you might think. Make Jamaican oxtail with rice with help from...