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.
- 1 Tablespoon olive oil
- 3-1/2 poundsoxtails
- 1 medium onion, chopped
- garlic cloves, finely chopped
- 4 carrots, peeled and cut on diagonal into 1/2-inch pieces
- 1 can (14 to 16 ounces)tomatoes, chopped
- 3/4 cup chicken broth
- 1-1/2 teaspoons groundginger
- 3/4 teaspoonsalt
- 1/4 teaspoon ground red pepper (cayenne)
- 1/8 teaspoon groundallspice
In nonreactive 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 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. 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 slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid; pour juice over meat and serve.
Yield: 4 servings
Source: "The All New Good Housekeeping Cookbook" edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
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|Nutritional Guidelines (per serving)|
|Total Fat||49 g|
|Saturated Fat||19 g|
|Unsaturated Fat||22 g|
|Dietary Fiber||3 g|