How to cook beef oxtail?!
Answers: I just bought it, and I was wondering if anyone knows how to cook it. I want it to be soft and in some kind of sauce - braised or stewed. What ingredients should I add for the better taste?
Oxtails, Roman Style Recipe
* 4 pounds oxtails, cut at the joint
* Salt and freshly ground pepper to taste
* 2 tablespoons olive oil
* 2 cloves garlic, sliced thin
* 1 cup dry red wine
* 2 cups Italian tomato sauce
PREPARATION:
Season the oxtails with salt and pepper. Heat a 6-quart stove-top covered casserole and add the olive oil and garlic.
Saute for just a moment and add one third of the oxtails. Brown well on both sides and remove. Brown the next third and then the last. Drain the fat from the pot and return all of the oxtails, along with the red wine and tomato sauce. Cover and simmer until very tender, about 2-1/2 hours. You may need to add a bit of water now and then if the mixture dries out.
Serve the oxtails and sauce with pasta as a main course. Salad and bread will complete a very "old-fashioned" Roman meal. The sauce is so rich you won't believe it!
Yield: 6 to 8 servings
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Oxtail Soup
Ingredients
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Instructions
Dredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly. Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag. Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender; if you like, mix in sherry. Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.
Yield: 6 servings
stewed with carrots, onion, celery, tomato not sauce in any stock preferely pig stock. oxtail soup is better than brasiing it, it doesnt give the full flavor in my opinion.
The best way to cook oxtail is to braise them. I usually dust them with flower/salt and pepper and brown them in olive oil and then add some stock and herbs (.just a cup of liquid) and cover the pan and cook for about 1 1/2 hours on low.
This recipe takes more time than the simple recipe above but I have also tried it and it was very good
http://www.foodnetwork.com/food/recipes/...
1 1/2 kg oxtails
50 g beef drippings (OK, I use olive oil)
2 medium onions, sliced (200g approx)
25 g plain flour
500 ml water or beef stock
salt and pepper
bouquet garni
2 cloves
1 leaf mace
1/2 lemon (just juice)
Wash oxtail, dry it thoroughly, trim off excess fat. Joint it if necessary. Divide the thick parts in half.
Heat the dripping in a stewpan. Fry the pieces of oxtail until browned all over, then remove them from the pan and put to one side. Fry the onions slowly until browned. Stir in the flour and cook for 1 - 2 minutes. Gradually add the water or stock, then add the seasoning, bouquet garni and spices and stir until boiling. Return the pieces of oxtail to the pan, cover with a tight-fitting lid, reduce the heat and simmer gently for 2 1/2 - 3 hours. Remove the meat and arrange it on a warmed serving dish. Add the lemon juice to the sauce and re-season if required. Strain the sauce and pour it over the oxtail. Garnish with bread croutons, julienne striped of cooked carrot and turnip.
RANCH HOUSE BRAISED OXTAILS
2 oxtails, cut in 2 inch lengths
1 c. minced onion
3 tbsp. olive oil
2 c. hot water
1/2 tsp. minced garlic
2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1 tbsp. rice vinegar
Wipe oxtails with damp cloth. Broil in oven 10 minutes, turning on all sides. Saute onion and garlic in large covered kettle until tender. Add meat and all ingredients. Cover and simmer about 3 1/2 hours until tender. Add boiling water if needed. Thicken gravy.
Use desired meat tenderizer seasoning before broiling.
Serve with noodles.
The small oxtail pieces make great SOUP. Add:
2 cans Swanson beef broth
1 c. water
3/4 c. barley
2 cup up carrots
2 stalks celery cut up
1 bay leaf
3 whole allspice
Cook covered until barley and vegetables are tender.
Cook them along time with a lot of garlic and onions.Then add some cabbage and a little tabasco,now eat up.
Jamaican Oxtail Stew
2 lb oxtail
1 salt & black pepper
2 clove garlic (minced)
1 spring thyme
2 whole jamaican pimento
2 onions (chopped)
1 tomato (chopped)
1 scotch bonnet or any whole
1 large green pepper
1 tin lima beans or broad beans
Instructions:
Wash oxtail and season with salt, black pepper, garlic and brown in oil . Drain the oil and add about 4 cups of water to the oxtail and bring to a boil, add thyme, onions and tomato. Add the whole pimento to the stew. (it looks like a whole peppercorn). Lower heat and simmer until the oxtail is tender. Add more water if necessary. When the oxtail is tender add the hot pepper (to your desired heat) and add the beans. Simmer until water evaporates leaving a thick gravy. Serve with rice and peas.
***ENJOY!!!