Cody Casey
Oxtails, a cut of meat from a steer's tail, can be cooked in a variety of ways, including pan-frying. Oxtails are fatty and benefit from being slow-cooked for several hours to become tender. Before pan-frying, the oxtails should be seasoned with salt and pepper, and coated in flour. They are then fried in oil in a single layer until browned on all sides. Once cooked, oxtails can be stored in an airtight container for up to four days, or frozen for up to three months.
| Characteristics | Values |
|---|---|
| Can you pan-fry oxtails? | Yes |
| How to pan-fry oxtails | Heat oil in a pan, add oxtails and brown on both sides. Remove oxtails and add vegetables to the pan. Put oxtails back in the pan, add stock, wine and herbs, and simmer until tender. |
| Cooking time | About 3 hours until tender |
| Cooking temperature | Medium to medium-high heat |
| How to store leftovers | Refrigerate in an airtight container for up to 4 days |
| How to reheat leftovers | Stovetop, oven, or microwave until bubbling hot throughout |
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What You'll Learn
Browning the oxtails
Another method is to season the oxtails with a mixture of brown sugar, salt, black pepper, garlic powder, allspice, soy sauce, Worcestershire sauce, and browning. Coat the oxtails evenly with the mixture. Heat a cast iron skillet and add oil. When the oil begins to smoke, add the oxtail pieces in a single layer and brown on all sides for 2-3 minutes on each side. Remove the meat from the pan and pour off the excess grease.
You can also brown the oxtails in an oven to create a rich, caramelized flavour. Season and trim the excess fat from the oxtails, then bake them for 2 1/4 to 2 3/4 hours until they are tender. Once cooked, remove the pan from the oven and add red wine, broth, vinegar, and herbs.
It is worth noting that browning the oxtails is not just a cosmetic step; it also enhances the flavour. The Maillard reaction occurs when the natural sugars and amino acids in the meat are heated, producing a range of flavour molecules that contribute to the inviting colour, flavour, and aroma of well-browned meat.
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Braising vegetables
Braising is a gentle cooking method that relies on cooking vegetables with a bit of liquid in a covered pot until they are tender, infused with flavour, and bathed in a savoury sauce. Braising thicker vegetables takes longer, while thinner vegetables are quicker to cook and are great for creating a tasty sauce.
When braising vegetables, you can skip the initial searing step, as vegetables don't brown as readily as meat. However, if you want a caramelised note in your dish, you can choose to quickly brown the vegetables before braising or after, as in the braise-and-glaze technique. To brown vegetables, sear them in a hot pan with a high smoke point oil, ensuring they are in a single layer to avoid overcrowding, which can increase steam buildup and hinder browning.
You can braise vegetables in any liquid of your choice, such as stock, wine, cider, or water with added aromatics. The liquid used will impart its flavour to the dish. For example, stock adds savouriness, wine adds fruitiness and acidity, and cider pairs well with root vegetables.
After browning the vegetables, add the liquid and cover the pot. Then, turn the heat down to low, or place the pot in an oven preheated to around 325°F (160°C). Braise the vegetables until they reach your desired texture and doneness. To reduce the amount of braising liquid and create a saucier consistency, remove the lid during the last 5-10 minutes of cooking.
Some sturdy vegetables that are well-suited for braising include carrots, parsnips, onions, turnips, cabbages, potatoes, and cauliflower. You can also braise thinner vegetables like asparagus or green beans, adjusting the cooking time accordingly.
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Making gravy
Oxtails can be cooked in a variety of ways, including braising, stewing, and slow cooking. They are a fatty cut of meat, so many recipes recommend cooking oxtails a day in advance and chilling them overnight to make it easier to remove the excess fat.
Preparing the Oxtails
First, thaw the oxtails if frozen. Place them in a bowl and cover them with water, adding a tablespoon of apple cider vinegar. Let the oxtails soak for at least 30 minutes, then rinse and drain the water. Pat the oxtails dry with paper towels and season them generously with salt and pepper on all sides.
Browning the Meat
Heat a deep-sided skillet or cast-iron pan over medium-high heat. Add your choice of cooking oil and butter, and heat until the oil is shimmering or the butter is melted and hot but not smoking. Place the oxtails in the pan in a single layer, being careful not to crowd the pan, and brown the meat on all sides. This should take about 5-8 minutes or 2-3 minutes per side. Remove the browned oxtails from the pan and set them aside on a plate.
Making the Gravy
If there is a lot of oil in the pan, you may want to drain some of it off, leaving behind about 2 tablespoons of oil and the browned bits, which are full of flavor. Sprinkle 2 tablespoons of flour over the oil and browned bits. Add a couple of tablespoons of beef broth to the pan, stirring and scraping the bottom of the pan to loosen the flavorful bits. Continue adding beef broth until you have 2 cups of broth in the pan. Season the gravy with salt, pepper, and garlic powder, stirring constantly until the gravy thickens.
Finishing the Dish
Return the oxtails to the skillet and stir to coat them with the gravy. Cook the oxtails in the gravy over medium-low heat for about 5 minutes, or until warmed through. Serve the oxtails and gravy with your choice of sides, such as creamy mashed potatoes, rice, or egg noodles. Enjoy!
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Cooking methods
Oxtails can be cooked in a variety of ways, including on a stovetop, in an oven, or using a slow cooker. Oxtails are best when slow-cooked for several hours, but you can also pan-fry them. Here are some cooking methods for preparing oxtails:
Stovetop Method:
- Wash the oxtails with cold water and trim any excess fat if desired.
- Season the oxtails with salt, pepper, Creole seasoning, and flour. You can also add Worcestershire sauce and browning to enhance the flavour.
- Heat a cast-iron skillet or a large pan on medium heat and add vegetable oil.
- Once the oil is hot, slowly add the oxtails in a single layer and brown on all sides. Use tongs to flip them over halfway through the cooking process.
- Remove the browned oxtails from the pan and set them aside.
- In the same pan, add chopped onions, garlic, and other vegetables like carrots, celery, or butter beans. Cook until the vegetables are softened and browned.
- Add red wine, beef broth, vinegar, and herbs like rosemary, thyme, or bay leaves to the pan.
- Return the oxtails to the pan and simmer on low heat for about 3 hours, or until the meat is tender and pulls away from the bone.
- Thicken the gravy with cornstarch or flour before serving.
Oven Method:
- Preheat the oven to 350°F (175°C).
- Prepare the oxtails by trimming any excess fat and seasoning them with salt and pepper.
- Heat a cast-iron skillet or an oven-safe pan on the stovetop and add oil.
- Brown the oxtails on all sides in the hot oil, then remove them from the pan.
- In the same pan, add chopped onions, garlic, and optional vegetables. Sauté until softened.
- Pour in red wine, beef broth, and vinegar. Add herbs and spices as desired.
- Place the oxtails back into the pan, ensuring they are coated with the liquid.
- Cover the pan with a lid or aluminium foil and bake in the oven for about 2 1/4 to 2 3/4 hours, or until the meat is tender.
- Serve with roasted vegetables or mashed potatoes.
Slow Cooker Method:
- Wash and season the oxtails as mentioned above.
- Heat a pan on the stovetop and brown the oxtails on all sides in hot oil.
- Remove the oxtails from the pan and place them into the slow cooker.
- In the same pan, create a gravy by adding flour to the remaining oil and whisking continuously.
- Gradually add beef broth or water, whisking to prevent lumps.
- Add sliced onions, garlic, and other vegetables to the slow cooker.
- Pour the gravy over the oxtails, ensuring they are well coated.
- Set the slow cooker to \"High\" and cook for about 8 hours, or on \"Low\" for 9 to 10 hours.
- Serve the slow-cooked oxtails with mashed potatoes, rice, or crusty bread.
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Storing and reheating
Storing your leftover oxtails is simple. Start by allowing them to cool to room temperature within two hours of cooking. Then, place the oxtails in an airtight container and store them in the refrigerator for up to three to four days.
If you want to store them for longer, you can freeze them. To do this, transfer the oxtails to a freezer-safe bag or container, making sure to add a little gravy to maintain moisture. Remove excess air, seal the container, label it with the date, and store it flat in the freezer for up to three months.
When you're ready to reheat your oxtails, there are a few methods you can use. The stovetop method is ideal, but you can also use an oven or a microwave.
For stovetop reheating, use a skillet, saucepan, or pot. Heat the oxtails and gravy over medium heat, adding a splash of broth if needed. Let everything simmer for 10 to 15 minutes, stirring occasionally, until the oxtails are warmed through.
If you're reheating a larger portion, use the oven by placing the oxtails in a covered baking dish and heating at 325°F for 25 minutes.
For quick reheating, the microwave is suitable. Heat the oxtails in one-minute intervals, stirring between each round, until they are warmed through.
If you're freezing uncooked oxtails, you can place them in an aluminum pan, cover it tightly with aluminum foil, and freeze. When you're ready to cook them, place the pan in a larger aluminum pan with 1-2 inches of water and heat at 350°F for about 30 minutes, or until thoroughly heated.
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Frequently asked questions
Yes, you can pan-fry oxtails. It is recommended to brown the oxtails in a pan with oil over medium heat before transferring them to a slow cooker.
Oxtails are best when slow-cooked for several hours. They can be cooked in a variety of ways, including in a slow cooker, pressure cooker, stovetop, or oven.
It takes about 3 hours for oxtails to become tender and pull away from the bone when cooked on the stove.
Oxtails can be served with roasted vegetables, mashed potatoes, rice, crusty bread, or a side of your choice.
