Searing Oxtails: A Quick-Start Guide

Oxtails are a delicious and tender beef dish that can be cooked in a variety of ways, including pan-searing. This cut of meat comes from the tail of a cow and is best cooked slowly over low heat to break down the fat, muscle, and gelatin, creating a juicy and flavourful meal.

When pan-searing oxtails, it is important to first trim any excess fat, as this cut tends to be fatty. Then, season the meat with a combination of spices and herbs such as red pepper flakes, seasoning salt, black pepper, and Herb Provence. Heat a large deep pot or skillet over medium-high heat and add the oxtails, browning them on all sides.

Once browned, you can add in other ingredients such as onions, garlic, and carrots, and pour in a liquid like beef broth or red wine to create a rich sauce. Cover and let the oxtails cook for several hours until the meat is tender and falling off the bone.

Oxtails are a versatile dish that can be served with roasted vegetables, rice, mashed potatoes, or crusty bread to soak up all the delicious flavours.

How to trim the fat from oxtails

Trimming the fat from oxtails is an important step in the cooking process, as it can help reduce the greasiness of the dish. Here is a step-by-step guide on how to trim the fat from oxtails:

Step 1: Place the oxtails on a cutting board

Lay the oxtails flat on a clean cutting board, giving yourself a good workspace to trim the fat.

Step 2: Identify the excess fat

Oxtails are a fatty cut of meat, so you will likely see visible chunks of fat on the sides and around the meat. Identify the larger pieces of fat that you want to trim off.

Step 3: Use a sharp knife to trim the fat

Carefully cut away the excess fat from the oxtails, using a sharp knife. Make sure to trim only the fat and avoid cutting into the meat itself. This step is important, as it will help prevent the dish from becoming too greasy.

Step 4: Discard the excess fat

Once you have trimmed the fat from the oxtails, make sure to discard it properly. You can wrap it in paper or place it in a sealed container before disposing of it.

Step 5: Lightly pat the oxtails dry

After trimming, lightly pat the oxtails with a paper towel to remove any remaining moisture. This step will help the meat brown better when searing.

Step 6: Season the oxtails

At this point, you can season the oxtails with salt, pepper, and any other desired spices or herbs. This will enhance the flavour of the meat.

Step 7: Sear the oxtails

Heat a skillet or Dutch oven to medium-high heat and add a small amount of oil. Sear the oxtails in batches if necessary, making sure to brown them on all sides. This step will add flavour and improve the appearance of the meat.

Step 8: Continue with your recipe

From here, you can continue with your chosen recipe for cooking oxtails. Whether you are braising, stewing, or slow-cooking the oxtails, the trimmed fat will help create a more flavoursome and less greasy dish.

Remember, when trimming the fat from oxtails, you want to remove the excess fat while still retaining some for flavour. Oxtails have enough fat that you can spare some, but fat equals flavour, so don't go overboard!

How to brown oxtails

Browning the oxtails is an important step in the cooking process, as it locks in the juices and adds texture to the dish. Here is a step-by-step guide on how to brown oxtails:

• Allow the oxtails to sit at room temperature for 10-15 minutes and pat them dry with paper towels. Removing moisture from the surface will help achieve a better exterior browning.
• Heat a heavy cast-iron skillet or Dutch oven over high heat and add a suitable cooking oil, such as canola or vegetable oil. Ensure the oil is hot before adding the meat.
• Place the oxtails in the pan, leaving space between each piece to avoid overcrowding. Sear the oxtails for 8-10 minutes, turning them occasionally to brown all sides evenly.
• Once the oxtails have developed a nice brown crust, remove them from the pan and set them aside.
• If you have more oxtails than could fit in the pan at once, lower the heat to medium and repeat the process in batches.
• After browning all the oxtails, proceed with your chosen recipe, such as a stew or braise.

How to make an oxtail stew

Ingredients:

• 3 lbs oxtails
• 3 tsp herbs de Provence
• 2 1/2 tsp seasoning salt
• 2 tsp ground black pepper
• 1 1/2 tsp red pepper flakes (optional)
• 1 large yellow onion, chopped
• 6-8 cloves of garlic
• 3 tbsp browning sauce
• 5 large carrots, peeled and chopped
• Olive oil
• 6 cups of beef broth

Method:

• Trim the fat from the oxtails, then toss them into a large mixing bowl.
• Drizzle olive oil all over the oxtails.
• Sprinkle the seasoning salt, herbs de Provence, black pepper, and red pepper flakes over the oxtails.
• Make sure the oxtails are well coated with the oil and seasonings.
• Grab a large deep pot or skillet and place it over medium-high heat.
• Start adding the oxtails to the hot pot/skillet and brown them.
• Once the oxtails are browned, toss in the onions and cook for an additional 5 minutes, or until the onions are golden.
• Next, toss in the cloves of garlic, bay leaves, and fresh thyme.
• Drizzle the browning sauce over the oxtails.
• Pour in the beef broth, stir the ingredients, and reduce the heat to low-medium.
• Cover the pot/skillet and let the oxtails cook for 3 1/2 hours. Be sure to check occasionally to add more broth and stir.
• During the last 30 minutes of cooking, add in the chopped carrots. Give everything a nice stir, then cover.
• Serve and enjoy over rice or mashed potatoes.

How to make a glaze for oxtails

Ingredients

• 3 to 4 pounds oxtail, cut into pieces
• 1/4 cup canola oil, or other vegetable oil
• 2 to 3 medium onions, diced
• 2 to 3 cloves garlic, crushed
• 1/4 cup tomato paste
• 1 teaspoon whole black peppercorns
• 1 sprig fresh rosemary
• 1/4 teaspoon Kosher salt, or to taste
• 1 dash freshly ground black pepper, or to taste
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 (750-ml) bottle full-bodied red wine
• 4 cups veal, beef, or chicken stock
• 1 teaspoon dried thyme
• Freshly ground pepper

Method

• Pat the oxtail pieces dry with paper towels.
• In a heavy cast-iron Dutch oven or brazier, heat the oil over high heat.
• Add the oxtails and sear them thoroughly, turning to brown all sides.
• Once they've developed a nice brown crust, remove the oxtails from the pan and set them aside.
• Lower the heat to medium and add the onions and garlic to the pot. Sauté for 5 minutes, or until the onions are slightly translucent.
• Add the wine and use a wooden spoon or heatproof spatula to scrape up the browned bits from the bottom and sides of the pan.
• Return the oxtails to the pot along with the stock.
• Add the tomato paste, bay leaves, peppercorns, and rosemary. Season with salt and pepper to taste.
• Bring the heat to high until the liquid boils. Cover with a tight-fitting lid and carefully transfer the pot to the preheated oven. Cook for 3 hours.
• Remove the pot from the oven, take off the lid, and let the meat cool in the braising liquid while preparing the sauce.
• Ladle out about 2 cups of the braising liquid and pour it through a mesh strainer into a liquid measuring cup. Skim off any fat from the top.
• Heat the butter in a separate saucepan over medium-high heat, then gradually stir in the flour until a paste forms. Heat for a few minutes, stirring until the roux is a light brown colour.
• Whisk the strained hot cooking liquid into the roux a little at a time. Simmer the sauce for about 15 minutes until thickened. Pass it through a fine-mesh strainer to remove any lumps and season to taste with salt and pepper.
• Remove the oxtails from the pot, place them on a deep serving platter or individual plates, and spoon over a generous portion of the sauce.

Tips

• Oxtail is best served with something to soak up the sauce, like pasta or noodles, rice, roasted garlic mashed potatoes, creamy polenta, and crusty bread.
• This recipe can be made ahead and stored in the fridge for up to four days.

How to store and reheat oxtails

Storing and reheating oxtails is a straightforward process. Here's a detailed guide:

Storing Oxtails

• Allow the cooked oxtails to cool down to room temperature.
• Transfer the oxtails to an airtight container or a container with a lid.
• Pour gravy or sauce over the oxtails to add flavour and keep them moist. Fill the container up to three-quarters of the way.
• Place the container in the refrigerator.
• Oxtails can be stored in the refrigerator for up to 3-4 days.

Reheating Oxtails

• Remove the oxtails from the refrigerator.
• Scrape off or leave any layer of fat that may have formed on top of the sauce.
• Transfer the oxtails and sauce to a microwave-safe dish.
• Heat the oxtails in the microwave for 1 minute.
• Flip the oxtails over and heat for another minute.
• Repeat the process until the oxtails are warmed to your desired temperature.
• Alternatively, you can reheat the oxtails in a skillet or saucepan on the stovetop. Heat them over medium heat for 5-10 minutes or until warmed through.
• If needed, add a little beef broth or water to the skillet to prevent drying and enhance moisture.
• Oxtails can also be reheated straight from frozen using the microwave or stovetop.

Frequently asked questions