|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Oxtails do not come from oxen. They are the tail of the common cow and are one of the most flavorful beef cuts. Long braising of oxtails makes the meat fall off the bones and creates a rich stock. If you are a novice cook, you may benefit from watching the how-to video before trying this recipe.
Recipe reprinted with permission from The All New Good Housekeeping Cookbook (Hearst Books)
Click Play to See This Recipe Come Together
- 1 tablespoon olive oil
- 3 1/2 pounds oxtails
- 1 medium onion (chopped)
- 4 garlic cloves (finely chopped)
- 4 carrots (peeled and cut on diagonal into 1/2-inch pieces)
- 1 (14 to 16-ounce) can tomatoes (chopped)
- 3/4 cup chicken broth
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- 1/8 teaspoon ground allspice
Gather the ingredients.
In a non-reactive 5-quart Dutch oven, heat olive oil over medium heat until very hot. Cook oxtails, in batches, until browned, about 5 minutes per batch, using a slotted spoon to transfer oxtails to bowl as they are browned.
Add onion and garlic to drippings in pan; cook until onion is tender - about 7 minutes.
Stir in carrots; then add tomatoes with their juice.
Stir in broth, ginger, salt, ground red pepper, and allspice; heat to boiling.
Stir in oxtails.
Cover and place in oven. Bake at 275 F until meat is tender - about 2 hours.
With a slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid; pour juice over meat and serve.
- Pat the meat dry with paper towels before you sear it. This will help you get a nice brown crust on the meat in the next step. Trim off any excess fat.
- Oven braising is best because the meat is cooked with indirect heat. But if you don't have an oven-safe pot, you can braise on the stovetop over low heat. You'll have to check it periodically to make sure the liquid is simmering, not boiling.
- To cool and store braised meat, it's best to leave the meat in the braising liquid so that it doesn't dry out.
You Might Also Like