Marianne Martinez
Oxtail, also known as cow tail, is a flavourful cut of meat that is rich in connective tissue and collagen. It is best when slow-cooked for several hours, and it can be prepared in an Instant Pot, pressure cooker, slow cooker, or a regular pot on a stove. This paragraph will focus on how to cook oxtail in a regular pot.
How to cook oxtail in a regular pot
| Characteristics | Values |
|---|---|
| Type of pot | Regular pot, slow cooker, Dutch oven, skillet, or stockpot |
| Cooking time | 2.5-4 hours |
| Cooking temperature | Medium-high heat, low heat, or 350°F (175°C) |
| Ingredients | Oxtails, olive oil, salt, pepper, onions, carrots, celery, garlic, stock, wine, bay leaf, thyme, beef broth, butter beans, corn starch, flour, browning sauce, Greek seasoning, bacon drippings, or shortening |
| Preparation | Pat oxtails dry, season with salt and pepper, sear oxtails on all sides until golden brown, add vegetables and aromatics, simmer, debone, skim fat, reduce cooking liquid, and serve with rice, potatoes, or crusty bread |
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Trimming the fat
There are a few ways to remove the fat from the oxtails. You can either skim the fat off the top with a spoon, use a fat separator, or chill the cooking liquid so the fat solidifies and is easier to remove. If you are making the dish ahead of time, you can put the stew in the refrigerator and let it chill overnight. The next day, scrape off the fat, reheat, and then remove the meat from the dish.
Another method is to cook the oxtails a day ahead, chill them overnight, and scrape off the fat from the top the next day.
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Browning the meat
To start browning the oxtails, first, trim the fat from the meat. This is an important step as it prevents the dish from becoming too greasy. Next, pat the oxtails dry with a paper towel. Drizzle olive oil over the meat and season with salt and pepper. You can also add other seasonings such as red pepper flakes, Herb de Provence, or a combination of your choice. Make sure the oxtails are well coated with oil and seasonings.
Now, heat a large deep pot or skillet over medium-high heat. Place the oxtails into the hot pot or skillet, making sure they are not crowded, and brown them on all sides. This should take about 2 minutes per side, and you should keep a close eye on them to prevent burning. Once browned, remove the oxtails from the pot and set them aside on a plate.
At this point, you can deglaze the pot by adding a small amount of beef broth and using a wooden spoon to scrape up the brown bits from the bottom. This will add extra flavour to your dish.
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Adding vegetables
Oxtail is a fatty cut of meat that is best cooked slowly over several hours. It is often cooked in stews with vegetables and served with polenta, mashed potatoes, crusty bread, or rice.
When cooking oxtail in a regular pot, you can add vegetables to the dish to create a hearty stew. Here are the steps to follow:
First, pat the oxtails dry with paper towels. Sprinkle them with salt and pepper. Heat a tablespoon of olive oil in a large pot over medium to medium-high heat. Add the oxtails to the pot and sear them in batches, making sure not to crowd the pan. Sear the oxtails on all sides until they are golden brown, then set them aside on a plate.
Next, add chopped onions, carrots, and celery to the pot. Cook the vegetables for a few minutes until the onions are translucent. Then, add the oxtails back to the pot, along with whole garlic cloves, stock or beef broth, and wine. Season with a bay leaf, thyme, and salt to taste. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for about 3 hours, until the meat is tender and can be easily pierced with a fork.
While the oxtail is cooking, prepare your root vegetables. Carrots, parsnips, and turnips are all good options. Toss the vegetables in olive oil, salt, and pepper, and spread them out on a roasting pan. Place the vegetables in the oven at 350°F (175°C) for about an hour, or until they are lightly browned and cooked through.
Once the oxtail is tender, remove it from the cooking liquid. Skim off any excess fat that has risen to the top or chill the liquid to solidify the fat and make it easier to remove. Strain the solids from the cooking liquid and discard them. Return the liquid to the pot and simmer until it reduces by half.
Finally, add the oxtail back to the pot, along with the roasted vegetables. Heat the stew on low for about half an hour to allow the flavours to meld. Taste the stew and adjust the seasoning if needed. You can also add some chopped parsley before serving for extra freshness.
Feel free to experiment with different vegetables and seasonings to suit your taste. Some people like to add potatoes, taro root, or green onions to their oxtail stew. Spices like allspice or mace can also enhance the flavour of the dish.
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Simmering
Preparation:
Before simmering, there are a few important preparation steps. Firstly, trim any excess fat from the oxtails. This prevents the dish from becoming overly greasy. Next, season the oxtails generously with your choice of spices and herbs. Common seasonings include salt, black pepper, garlic powder, red pepper flakes, and herbs de Provence. You can also add soy sauce, Worcestershire sauce, and brown sugar for extra flavour. After seasoning, heat some olive oil or vegetable oil in a large, deep pot over medium-high heat. Place the oxtails in the hot oil and sear them until they are golden brown on all sides. This step adds flavour and colour to the meat. Once the oxtails are browned, remove them from the pot and set them aside.
Now it's time to start simmering. First, add chopped onions to the pot and cook until they are translucent. You can also add other aromatics like garlic and carrots at this stage. Next, add the oxtails back to the pot, along with enough liquid to cover them. The liquid can be a combination of beef broth, wine, or water. You can also add whole garlic cloves, bay leaf, thyme, and other herbs for extra flavour. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the oxtails simmer gently for an extended period, usually around 3 to 4 hours. This long simmering time breaks down the tough connective tissues in the meat, making it tender and juicy. It also allows the flavours to meld and infuse into the meat.
Final Steps:
During the final 30 minutes of simmering, add chopped carrots or other root vegetables to the pot. These vegetables will cook in the rich broth and absorb the flavours. Once the oxtails are fork-tender, remove them from the cooking liquid. If desired, you can chill the broth to solidify the fat and remove it for a less greasy dish. Return the oxtails to the broth, along with the cooked vegetables. Simmer uncovered for an additional 30 minutes to reduce the broth and intensify the flavours.
Serving:
Oxtail is a versatile dish that can be served in several ways. You can serve the oxtails with the bone-in or remove the meat from the bones before serving. The tender oxtail meat goes well with polenta, mashed potatoes, rice, or crusty bread. Don't forget to spoon some of that delicious broth over the meat before serving!
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Serving suggestions
Oxtail is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to accompany your oxtail:
Rice
A bed of rice is a great base for oxtail, especially if it's a soul food or Southern recipe. You can use white rice or dirty rice, and even add a tablespoon of butter to the rice along with salt, pepper, and a touch of garlic powder.
Polenta, Mashed Potatoes, or Bread
For a hearty meal, serve your oxtail with polenta, mashed potatoes, or a crusty loaf of bread. These options are perfect for soaking up the rich gravy that often accompanies oxtail dishes.
Vegetables
Oxtail goes well with a variety of vegetables. You can roast root vegetables like carrots, parsnips, and turnips, or add chopped carrots during the last 30 minutes of cooking. Other vegetable options include collard greens, green beans, and potatoes.
Cornbread
For a true Southern experience, serve your oxtail with a side of cornbread. It will soak up all the delicious flavours and sauces from the oxtail.
Dessert
Finish your oxtail meal with a sweet dessert like sweet potato pie or peach cobbler. These desserts will balance out the savoury flavours of the main course.
Dumplings
If you're feeling adventurous, try making oxtail dumplings. One recipe suggests broth inside the dumplings, almost like soup dumplings.
Soup
Oxtail soup is a delicious option. Simply season and brown the oxtails, then build a tomato and beef stock soup. Stew the oxtails in the broth for a few hours until the meat is tender, then add your favourite vegetables.
Spices and Herbs
Don't be afraid to experiment with spices and herbs to enhance the flavour of your oxtail. You can use Greek seasoning, Jamaican all-purpose seasoning, red pepper flakes, Herb de Provence, rosemary, thyme, or even a simple combination of parsley, sage, rosemary, and thyme.
Remember, oxtail is a versatile dish, and you can customise it to your taste preferences. Enjoy experimenting with different serving suggestions to create a memorable meal!
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Frequently asked questions
The first step is to trim the fat from the oxtails. This is an important step to ensure that the oxtails are not swimming in fat.
After trimming the fat, drizzle the oxtails with olive oil and season the meat with salt, pepper, and other seasonings of your choice. You can also cover the oxtails with brown sugar, soy sauce, and Worcestershire sauce.
Place the oxtails in a large deep pot or skillet over medium-high heat. Brown the oxtails on all sides until golden brown. Once browned, add in chopped onions and cook for an additional 5 minutes or until the onions are golden.
Oxtails typically require a long cooking time. Cook the oxtails on low heat for 3 to 4 hours until the meat is tender and falls off the bone.
