|Nutritional Guidelines (per serving)|
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)
- 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.