How to Cook Ox Tail the Easy Way

Diet Facts (per serving)
1493	Calories
82g	Fat
40g	Carbs
132g	Protein

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Diet Facts
Servings: 4
Amount per serving
Calories	1493
% Daily Value*
Total Fatty 82g	105%
Saturated Fat 28g	142%
Cholesterol 425mg	142%
Sodium 824mg	36%
Full Carbohydrate 40g	14%
Dietary Fiber 3g	ten%
Total Sugars 7g
Protein 132g
Vitamin C 8mg	40%
Calcium 150mg	12%
Fe 11mg	61%
Potassium 2379mg	51%
*The % Daily Value (DV) tells you how much a nutrient in a nutrient serving contributes to a daily diet. ii,000 calories a day is used for general nutrition communication.

(Nutrition data is calculated using an ingredient database and should be considered an estimate.)

Although back in the day oxtail was literally the tail of an ox, nowadays it refers to any tail coming from whatever cattle, male or female, simply usually a steer. Oxtail is a singular simply wonderful piece of meat. Thick at one stop and skinny at the other with a bone running downwards the middle, oxtail is sold cut into sections, which means you'll normally get a few large meaty pieces and a few really little ones. Because processing this cut is labor-intensive equally 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 os. Just it is also one of the almost succulent cuts when properly prepared.

Once considered to be just scraps from a butchered cow, the oxtail's entreatment has been discovered by chefs and gourmands and go 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, then 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 succulent sauce. Pressure level cookers are also an selection to cook oxtail, but nothing beats fourth dimension and patience. Oxtail is best served with something to soak upwardly the sauce, like pasta, roasted garlic mashed potatoes, or creamy polenta.

"I loved this recipe and then did my family. All quantities and times are on point. My finishing sauce came out with a great consistency." —Lauryn Bodden

• 3 to 4 pounds oxtail, cutting into pieces

• i/4 cup canola oil, or other vegetable oil

• two to 3 medium onions, diced

• 2 to 3 cloves garlic, crushed

• one loving cup red vino

• 4 cups beefiness stock

• ane/4 cup tomato paste

• two to iii bay leaves

• 1 teaspoon whole blackness peppercorns

• i sprig fresh rosemary

• Kosher salt, to sense of taste

• Freshly ground black pepper, to taste

• one tablespoon unsalted butter

• 1 tablespoon all-purpose flour

1. Gather the ingredients.

   The Spruce Eats / Armando Rafael

2. Preheat the oven to 300 F. Pat dry the oxtail pieces well with paper towels to help the exterior attain a better browning when searing.

   The Spruce Eats / Armando Rafael

3. In a heavy, cast-iron Dutch oven or brazier, heat the oil over high rut. Add together the oxtails and sear them thoroughly, turning to brown on all sides. In one case they've developed a nice brown crust, remove the oxtails from the pan and gear up them bated.

   The Spruce Eats / Armando Rafael

4. Lower the heat to medium and add together the onions and garlic to the pot. Sauté for five minutes, or until the onions are slightly translucent.

   The Spruce Eats / Armando Rafael

5. Add the vino and using a wooden spoon or heatproof spatula, scrape all the browned bits from the bottom and sides of the pan.

   The Spruce Eats / Armando Rafael

6. Return the oxtails to the pot forth with the stock. Add the tomato paste, bay leaves, peppercorns, and rosemary. Season with salt and pepper to sense of taste.

   The Spruce Eats / Armando Rafael

7. Bring the estrus to loftier until the liquid boils. Cover with a tight-fitting lid and advisedly transfer the pot to the preheated oven. Melt for 3 hours.

   The Spruce Eats / Armando Rafael

8. Remove the pot from the oven, take off the lid, and permit the meat cool in the braising liquid while preparing the sauce. Ladle out about two cups of the braising liquid and pour them through a mesh strainer into a liquid measuring cup. Skim off any fatty from the top.

   The Spruce Eats / Armando Rafael

9. Rut the butter in a carve up bucket over medium-high estrus, then gradually stir in the flour until a paste forms. Heat for a few minutes, stirring until the roux is of a light chocolate-brown color.

   The Bandbox Eats / Armando Rafael

10. Whisk the strained hot cooking liquid into the roux a piffling at a time. Simmer the sauce for almost 15 minutes until thickened. Pass it through a fine-mesh strainer to remove any lumps and season to gustation with salt and pepper.

    The Spruce Eats / Armando Rafael

11. Remove the oxtails from the pot, identify them on a deep serving platter or individual plates, and spoon over a generous portion of the sauce. Serve with your favorite sides and relish.

    The Spruce Eats / Armando Rafael

For Perfect Browned Meat

To achieve perfect browning, some cooks prefer to pat dry the meat and toss it in cornstarch or flour, which will as well help thicken the sauce. However, this is not e'er necessary for nifty browning. But:

• Allow the meat to sit down at room temperature for at least 10 to 15 minutes.
• Dry it thoroughly with paper towels.
• Place it in a very hot pan—if your pot isn't broad plenty to concur all of the oxtails in i layer with space in between, sear the meat in batches.

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Source: https://www.thespruceeats.com/braised-oxtail-recipe-995272

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