Step-by-Step Instructions
- Start by seasoning the oxtails with salt and black pepper.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the oxtails and sear them until browned on all sides, which should take about 10 minutes. Remove them from the pot and set aside.
- In the same pot, add the chopped onion, minced garlic, and ginger. Sauté until the onion is translucent, roughly 5 minutes.
- Return the oxtails to the pot.
- Pour in the beef broth, red wine, soy sauce, Worcestershire sauce, and toss in bay leaves and dried thyme.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the meat is tender and falling off the bone.
- In the last 30 minutes of cooking, add the sliced carrots and celery.
- Finally, remove the bay leaves before serving and enjoy the oxtails paired with the flavorful broth and vegetables.
Best Ways to Enjoy It
Braised oxtails are best served hot, straight from the pot. Put them on a generous bed of mashed potatoes or fluffy rice to soak up the rich broth. For a twist, try serving them over polenta or with a side of crusty bread to dip into the savory juices. A sprinkle of freshly chopped parsley not only adds a pop of color but also brightens up the dish.
Storage and Reheating Tips
Leftovers can be a delicious treat! Store them in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled oxtails in a freezer-safe container, and they’ll keep well for up to 3 months. To reheat, gently warm the oxtails in a saucepan over low heat until they are heated throughout. Ensure that they reach an internal temperature of 165°F for safety.
Helpful Cooking Tips
- Browning the oxtails thoroughly helps build a deeper flavor base.
- For an extra kick, you can add a splash of hot sauce or a pinch of red pepper flakes when seasoning.
- If you don’t have ginger on hand, substituting it with a dash of ground ginger will still provide a nice flavor, though fresh is always best.
Creative Twists
Feel free to play with this braised oxtail recipe! You could add different root vegetables such as parsnips or turnips for a unique flavor profile. For a sweet touch, experiment by adding a tablespoon of brown sugar or honey, which balances the savory elements. If you’re looking for a lighter version, try incorporating more vegetables like bell peppers or zucchini.
FAQs
How long does it take to braise oxtails?
Typically, braising oxtails takes about 2 to 3 hours to become tender. The longer they cook, the more flavorful and tender they become.
Can I use a slow cooker for this recipe?
Absolutely! You can transfer all the ingredients to a slow cooker after searing the oxtails and cook on low for 6-8 hours, or on high for 4-5 hours.
How do I know when oxtails are done cooking?
Oxtails are ready when the meat is quite tender and easily pulls away from the bone. If it feels tough, give it additional cooking time.
This recipe for braised oxtails is more than just a meal; it’s an invitation to gather around the table with family and friends. Savor its richness while creating lasting memories!
