Oxtail stew is a popular dish made by simmering oxtail in broth with vegetables and seasonings. Cooking oxtail is becoming more popular, and it’s important to choose meat that is red or pink and has some fat. Oxtail is tough, so slow braising or stewing is best. It’s also important to brown the meat before adding liquid. Oxtail can be used in other dishes, such as tomato sauce over pasta or breaded and baked.
The best-known way of cooking oxtail is probably oxtail stew, a dish that has many variations but basically consists of oxtail that has been slowly simmered in broth with vegetables and aromatic seasonings. While it’s considered a somewhat old-fashioned meal, cooking oxtail and other parts of livestock that are often discarded is becoming more popular as people seek out more convenient food sources. When cooking oxtail, it’s important to choose meat that is red or pink rather than gray or brown, and has some fat but not too much. Oxtails are bony and the meat is tougher than steaks or chops, so slow braising or stewing are some of the best ways to cook them for a tender and flavorful end result. Before any cooking liquid is added, the oxtail should be browned thoroughly in hot oil to caramelize it and develop the flavor.
Oxtail originally came from oxen, but today in the United States it would actually be the tail of a cow or steer. The two are similar, however, in taste, appearance, and texture. It is usually the same shape as a beef tenderloin, somewhat long and cylindrical, but has large, thick bones and the meat is much more stringy. Before cooking oxtail, a butcher usually trims off some of the fat and cuts it into smaller pieces, because the tail is very bony and can be difficult to cut with home kitchen knives. If the oxtail is sold whole, the buyer can request that this preparation be done. It’s also important to make sure the meat is pink or red, with no foul odor or other signs of spoilage.
Cooking oxtail is best accomplished by stewing or braising, both of which are submerged by soaking the meat in broth or water and seasoning and cooking on the stove or in the oven for several hours. The liquid and seasonings help the meat fall off the bone and keep it tender. Another good tip when cooking oxtail is to brown it on all sides, which is accomplished by heating oil on the stove in a large skillet and cooking the meat on all sides before adding the cooking liquid. Cooking oxtail can also be done in a slow cooker or pressure cooker, both excellent ways to tenderize cuts of meat that might otherwise become tough. When the dish has finished cooking, the oxtail should be removed from the liquid and separated from the bones.
Oxtail stew is the best-known dish using this cut of beef, but there are many other ways to cook oxtail. Cooked meat can be used in a tomato sauce and served over pasta. It can also be breaded and baked briefly in the oven or grilled for a few minutes to caramelize the outside.
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