Oxtails are a delicious and flavorful cut of meat that can be used in a variety of dishes. Though they may seem intimidating to cook, with the right techniques, oxtails can be transformed into a tender and succulent meal. In this article, I will instruct you how to cook oxtails in 4 different ways.
1. How To Cook Oxtails on Stove
Ingredients
- 3-4 pounds of oxtails
- Salt and black pepper to taste
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 bay leaves
- 4 cups of beef broth
- 1 cup of red wine
Instructions
Season the oxtails with salt and black pepper to taste.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Then add the oxtails to the pot and brown them on all sides, about 3-4 minutes per side. Remove the oxtails from the pot and set them aside.
Add the chopped onion, minced garlic, chopped celery, and chopped carrots to the pot. Sauté the vegetables until they are soft and translucent, about 5-7 minutes. Next, add the bay leaves, beef broth, and red wine to the pot then stir to combine.
Return the oxtails to the pot and bring the mixture to a simmer. Then reduce the heat to low and cover the pot with a lid. Simmer the oxtails for 3-4 hours, or until the meat is tender and falling off the bone. Skim off any excess fat from the surface of the stew and discard the bay leaves.
Serve the oxtails hot, garnished with chopped fresh parsley or other herbs, if desired.
2. How To Cook Oxtails in Slow Cooker
Ingredients
- 3-4 pounds of oxtails
- Salt and black pepper to taste
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 bay leaves
- 4 cups of beef broth
- 1 cup of red wine
Instructions
Season the oxtails with salt and black pepper to taste.
Heat the vegetable oil in a large skillet over medium-high heat. Then add the oxtails to the skillet and brown them on all sides, about 3-4 minutes per side. Remove the oxtails from the skillet and set them aside.
Add the chopped onion, minced garlic, chopped celery, and chopped carrots to the skillet. Sauté the vegetables until they are soft and translucent, about 5-7 minutes. Next, add the bay leaves, beef broth, and red wine to the pot then stir to combine.
Return the oxtails to the slow cooker then cover the slow cooker with a lid and cook on low for 8-10 hours, or on high for 4-5 hours, until the meat is tender and falling off the bone. Skim off any excess fat from the surface of the stew and discard the bay leaves.
Serve the oxtails hot, garnished with chopped fresh parsley or other herbs, if desired.
3. How To Cook Oxtails in Oven
Ingredients
- 4-5 pounds of oxtails
- Salt and black pepper to taste
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 bay leaves
- 2 cups of beef broth
- 1 cup of red wine
- 1 can of diced tomatoes, drained
- 2 tablespoons of all-purpose flour
Instructions
Preheat the oven to 350°F.
Season the oxtails with salt and black pepper to taste. Next, heat the vegetable oil in a large Dutch oven over medium-high heat. Then add the oxtails to the pot and brown them on all sides, about 3-4 minutes per side. Remove the oxtails from the pot and set them aside.
Add the chopped onion, minced garlic, chopped celery, chopped carrots, and diced tomatoes to the pot. Sauté the vegetables until they are soft and translucent, about 5-7 minutes. Next, add the bay leaves, beef broth, red wine, and all-purpose flour over the vegetables then stir to combine.
Transfer the oxtails and the vegetable mixture to a large baking dish. Make sure the oxtails are fully submerged in the liquid. Cover the baking dish with foil and transfer it to the preheated oven. Bake for 3 hours, or until the meat is tender and falling off the bone.
Remove the baking dish from the oven and skim off any excess fat from the surface of the stew. Serve the oxtails hot, garnished with chopped fresh parsley or other herbs, if desired.
4. How To Cook Oxtails in Pressure Cooker
Ingredients
- 3-4 pounds of oxtails
- 2 tablespoons cooking oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 ounces) diced tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
Season the oxtails with salt and pepper. Preheat the pressure cooker on the sauté or browning setting. Add the cooking oil and brown the oxtails in batches until they are well seared on all sides. Remove them from the pressure cooker and set aside.
Add the diced onion, minced garlic, carrots, and celery to the pressure cooker. Sauté for a few minutes until the vegetables begin to soften.
Stir in the tomato paste and cook for another minute. Then add the diced tomatoes (with their juice), beef broth, bay leaf, and dried thyme. Season with salt and pepper to taste.
Return the seared oxtails to the pressure cooker and give everything a good stir.
Close the pressure cooker lid securely and set the cooking time according to the manufacturer’s instructions. Cook on high pressure for about 45 minutes to 1 hour.
Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes. Then, carefully release any remaining pressure according to the manufacturer’s instructions.
Open the lid and check the oxtails for tenderness. They should be fall-off-the-bone tender. If they are not quite tender enough, return the pressure cooker to high pressure for an additional 10 minutes.
Once the oxtails are tender, remove them from the pressure cooker and skim any excess fat from the cooking liquid. If desired, you can thicken the sauce by simmering it on the sauté setting for a few minutes.
Serve the oxtails with the sauce spooned over them
5. What To Serve With Oxtails
Oxtails and rice are a classic combination, and the rice can help soak up the flavorful sauce from the oxtails.
Creamy mashed potatoes make a great side dish for oxtails, and can help balance out the richness of the meat.
Lightly steamed vegetables like broccoli, carrots, or green beans can add a fresh and healthy touch to the meal.
Roasted root vegetables like sweet potatoes, carrots, and parsnips can complement the rich flavors of the oxtails.
Collard greens are a popular side dish for oxtails in Southern cuisine, and their slightly bitter flavor can help cut through the richness of the meat.
Cornbread is a classic Southern side dish that pairs well with oxtails and can help soak up the sauce.
Fried plantains are a popular side dish in Caribbean cuisine and can provide a sweet and starchy contrast to the savory oxtails.
Coleslaw is a refreshing and crunchy side dish that can help balance out the richness of the oxtails.
Oxtails are a delicious and underrated cut of meat that are versatile and flavorful. So whether you’re looking for a hearty stew, a flavorful braise, or something in between, don’t be afraid to give oxtails a try – you might just discover a new favorite dish!
