I'm not one to back down from a challenge…or pass up a good deal. So when I spied a package of oxtails on sale at the grocery store for (what I considered) was a great price, I snatched them up and instantly googled a few recipes as soon as I got home.
I'd been wanting to try them for a while- I'd heard about how delicious oxtails are supposed to be. Rich, succulent meat with wonderful flavor, great for stews and soups or just by themselves. Well, I had to put it to the test.
Taking a couple different methods and ingredients from a handful of recipes, I started out by browning the oxtails in olive oil in my dutch oven.
I tossed in some chopped garlic, onion, carrot, and celery, and stirred in a little tomato paste, some black pepper and a bit of kosher salt, a cup of wine and a cup of beef broth (bone stock). I left the lid on and set the oxtails to cook over low heat for about 3 hours.
Oh. Emm. Geee.
All I can say is that they are everything they are touted to be. Very similar to a chuck roast or other fatty cut of beef, with a delicious flavor. Cooking them in the wine and beef broth reminded me vaguely fo a potroast, btu with a really, really rich flavor.
My fingers are crossed that I stumble onto another sale again soon!
Braised Oxtails
2 tablespoons olive oil
2 pounds oxtails
2 carrots, chopped
4 ribs celery, chopped
1/2 medium onion, chopped
2 garlic cloves, finely chopped
tablespoons tomato paste
1 cup beef broth
1 cup wine
salt and pepper, to taste
Heat olive oil in a heavy-bottomed saucepan or dutch oven that has a fitted lid.
Brown oxtails in olive oil on all sides over medium -high heat
Add carrots, celery and onion; cook 5 mintues, stirring occaisionally.
Reduce heat to low, adding tomato paste, beef broth, and wine.
Cover saucepan/dutch oven and cook about 3 hours, stirring occaisionally, adding more water as necessary to keep from drying out.
Pin It
I'll have to look for oxtails on sale and try this. Did you serve anything else with it?
I served them with a spinach salad on the side, and the carrots and things that I cooked them with- sort of a stew and salad deal. It was perfect for lunch, and the meat was so rich it filled us up!