Cody Casey
Oxtails are a tough cut of meat that require a long cooking time to become tender. One way to cook oxtails is in a slow cooker or Crockpot, which can take anywhere from 4 to 8 hours. Another way to cook oxtails is in an Instant Pot, which takes about an hour. Before cooking, the oxtails can be marinated overnight in a large plastic bag with other ingredients to infuse the flavours. Oxtails can be served on a bed of rice, mashed potatoes, or grits, and are often accompanied by vegetables such as collard greens, green beans, and potatoes.
| Characteristics | Values |
|---|---|
| Cooking Time | 45-50 minutes in an instant pot; 3-5 hours on a stove-top; 4 hours in a slow cooker; 8 hours in a slow cooker on low |
| Meat Tenderness | Tough cut of meat that requires slow cooking to become tender |
| Marinade | Leave ingredients overnight in a plastic bag or container in the fridge |
| Meat Type | Oxtails |
| Flavour | Rich, savoury, umami |
| Accompaniments | Rice, mashed potatoes, grits, collard greens, cornbread, potato salad, mixed greens, corn muffins, green beans, sweet potato pie, peach cobbler |
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What You'll Learn
Maringating the oxtails
Marinating oxtails is a crucial step in ensuring they are tender and flavourful. Oxtails are a tough cut of meat, so marinating them overnight will help to break down the meat, making it easier to cook and infusing it with flavour.
To marinate oxtails, start by gathering your ingredients. In addition to the oxtails themselves, you will need a variety of vegetables, herbs, spices, and liquids. Common ingredients used in marinating oxtails include onions, garlic, Worcestershire sauce, soy sauce, red wine, beef broth, brown sugar, paprika, onion powder, garlic powder, salt, and pepper. You will also need a large plastic bag or a container with a lid.
Once you have gathered your ingredients, it's time to prepare the marinade. Chop or crush the vegetables and herbs to release their flavours. Then, combine all the ingredients, except for the butter and slurry, in the plastic bag or container. Make sure to use a container large enough to hold all the oxtails and the marinade.
Add the oxtails to the marinade, seal the bag or container, and give it a good shake or stir to ensure the oxtails are fully coated. If using a container, you may need to turn the oxtails halfway through marinating to ensure even coverage. Release the air from the bag if using one and let the oxtails marinate in the refrigerator overnight. This process will allow the flavours to penetrate the meat and begin to break down the tough fibres, resulting in more tender oxtails.
The next day, remove the oxtails from the marinade and pat them dry before proceeding with the cooking process. Remember to adjust your cooking time accordingly, as larger oxtails may take longer to cook.
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Cooking methods and timings
Oxtails are a tough cut of meat that requires slow cooking to become tender. The collagen in the meat needs to break down, which can be achieved by cooking oxtails in a slow cooker, instant pot, or on a stove-top.
Slow Cooker
To cook oxtails in a slow cooker, first add the beef broth, brown sugar, paprika, onion powder, garlic powder, and mix. Then, add the oxtails and bring the liquid to a light simmer. Cover the slow cooker and change the setting from browning to slow cook. Allow the oxtails to cook for 4 hours. If you want thicker gravy, add cornstarch to water and mix before pouring it into the sauce.
Instant Pot
To cook oxtails in an instant pot, marinate the oxtails overnight in a large plastic bag with all the ingredients. Remove the air from the bag before placing it in the fridge. The next day, place the oxtails in the instant pot and cook for 60 minutes. After the time is up, let the instant pot release naturally for 15 minutes. To make the gravy, press the saute button and add a mixture of cornstarch and water. Cook for 5 minutes.
Stove-Top
To cook oxtails on a stove-top, follow the instant pot recipe but cook the oxtails in a large pot over medium-high heat. Once the oxtails are ready, set the stove to simmer and let them cook for 3-5 hours until the meat is tender.
Timing
The cooking time for oxtails varies depending on the method and the size of the oxtails. In a slow cooker, oxtails can take anywhere from 4 to 8 hours to cook. In an instant pot, oxtails cook for about 1 hour. On a stove-top, oxtails can take 3-5 hours to cook over a simmer.
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Creating a gravy
The process of making oxtail gravy is a lengthy one, but the end result is a rich, flavourful gravy. The key to making the oxtail tender is time, a low temperature, and a good braising liquid.
Firstly, season the oxtails with salt and pepper, and lightly sprinkle with flour. Turn the oxtails to ensure they are coated all over. Place a large stock pot on medium heat and add cooking oil. Place the oxtails in the heated oil and lightly brown them, turning to brown all sides and ends. This should take around 5-8 minutes. Remove the oxtails from the oil and place them on a plate.
Next, add the oxtails back into the pot and add enough beef broth to cover them. You can use water, but beef broth will give the gravy a deeper, richer flavour. You can also add vegetables such as potatoes and carrots to create a hearty stew. Let the broth come to a low boil, then cover the pot and reduce the heat to medium-low. Let the oxtails simmer for one hour. Check the pot after an hour, and stir the oxtails to ensure they are not sticking to the bottom of the pot.
After the oxtails have been cooking for a few hours, the liquid should reduce and thicken, creating a rich, flavourful gravy. You can add some fresh thyme or rosemary sprigs to the pot while the oxtails cook to infuse the gravy with herbal notes. For a more complex flavour, replace half the beef broth with red wine. For a creamy, slightly sweet variation, replace some of the beef broth with coconut milk.
Once the oxtails are tender, remove them from the heat and place them in a bowl. Pour the remaining broth into another bowl, discarding the fat to ensure it doesn't end up in the final gravy. Place the strained broth back into the pot and let it simmer over medium-low heat until it thickens. You can also add flour to the skillet to create a thicker gravy. Season with salt, pepper, and garlic powder.
Finally, place the oxtails back into the pot and stir to coat them with the gravy. Cook over medium-low heat for around 5 minutes, stirring occasionally, until warmed through.
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Choosing vegetables
When choosing vegetables to cook with oxtails in a pot, there are several options to consider. Carrots, potatoes, and onions are commonly used in oxtail stews, providing a classic combination of flavours and textures. In addition to these staples, there are numerous other vegetables that can enhance your dish.
For a hearty and savoury stew, celery, leeks, and garlic are excellent choices. These vegetables complement the robust flavour of the oxtails and add depth to the dish. Celery, in particular, is a good source of umami, enhancing the savoury notes in the stew.
If you're looking to add a touch of spice, consider Scotch bonnet peppers or jalapeños. These peppers will bring a pleasant heat to the stew, creating a warm and comforting dish. Additionally, herbs such as thyme, rosemary, basil, and oregano can be used to infuse your stew with fresh, aromatic flavours.
For a more substantial meal, turnips or rutabagas can be added as alternatives to potatoes. These root vegetables have a similar texture to potatoes and can be cooked in a similar manner. They provide a hearty and filling option for your oxtail stew.
Lastly, beans can be a great addition to an oxtail stew. Butter beans, in particular, are a popular choice as they have a mild flavour and a soft texture when cooked in the stew. This can add a creamy element to your dish and make it even more satisfying.
When choosing vegetables for your oxtail stew, consider the overall flavour profile you wish to achieve, the level of spice or heat desired, and the types of textures that will create a well-rounded and satisfying meal.
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Serving suggestions
Oxtails are a versatile dish and can be served in a variety of ways. Here are some serving suggestions:
Rice or Mashed Potatoes
Oxtails can be served over a bed of rice or mashed potatoes. This is a classic way to enjoy oxtails, especially in Southern-style cuisine. The starch from the rice or potatoes helps to soak up the rich gravy that the oxtails are cooked in, creating a hearty and comforting meal.
Vegetables
Oxtails pair well with roasted or cooked vegetables. Carrots, parsnips, turnips, and potatoes are all excellent choices to serve alongside the dish. These vegetables can be cooked in the same pot as the oxtails, absorbing the flavours of the meat and adding a depth of flavour to the dish.
Soul Food Sides
For a true soul food experience, serve oxtails with collard greens, green beans, cornbread, and potato salad. These sides complement the richness of the oxtails and provide a well-rounded meal.
Gravy
A good gravy can elevate your oxtail dish. You can make a simple gravy by using the cooking liquid from the oxtails and thickening it with cornstarch. This gravy can be served on the side or drizzled over the meat and vegetables. Adding Worcestershire sauce, browning, and beef broth can enhance the flavour of the gravy.
Spicy Kick
Adding a spicy kick to your oxtail dish can take it to the next level. Serve with a drizzle of hot sauce, or spice up the gravy with red pepper flakes or cayenne pepper. You can also add hot peppers directly into the slow cooker with the oxtails for an extra spicy kick.
Dessert
To complete your oxtail meal, finish with a slice of sweet potato pie or peach cobbler for dessert. These desserts provide a sweet contrast to the savoury oxtails and can leave your guests feeling satisfied and content.
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