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!
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.