Braised oxtail is a hearty meat and vegetable stew made by slow cooking oxtail portions with spices, vegetables, and alcohol. The dish is typically prepared using a Dutch oven and served with mashed potatoes.
Braised oxtail is a recipe that uses frying or baking, combined with slow cooking for a traditionally hearty meat and vegetable stew. Oxtail is usually cut into portions of beef cattle tail, usually about 5cm long. The large tailbone is surrounded by beef and a layer of fat. The braising method allows the oxtail to cook thoroughly, producing a thick sauce to drizzle over the cooked vegetables.
Cooks have the option of preparing the oxtail meat a few days before braising. The fatty layer surrounding the oxtail is typically removed, revealing the lean meat that encases the tailbone. Salt or other desired spices are applied to the meat. The oxtail can be refrigerated overnight, allowing the spices to infiltrate the interior of the meat.
Oxtail is commonly seared in olive oil to begin the braising process. The braised oxtail should be fully browned on all sides. This searing method helps retain meat juices during slow cooking, keeping the meat from becoming dry and tough. Cooks can also select vegetables to braise alongside the oxtail, including carrots, onions and celery.
Braised oxtail recipes commonly use alcohol, such as wine or brandy, to glaze the meat and the juices left in the pan after browning. The resulting sauce is mixed with the oxtail and vegetables during slow cooking, producing a thick gravy to accompany your meal. Beef stock is typically added in small amounts to the gravy mixture to control overall stickiness.
A tightly sealed Dutch oven, such as a cast iron type, is a necessary tool for finishing braised oxtail. The sauce, browned oxtail and vegetables should be placed inside the Dutch oven, securing the meal with the lid. Cooks can slow cook braised oxtail on a stovetop, low heat, or inside the oven.
Boiling braised oxtail on the stovetop can take between 1 and 2 hours. A long cooking time ensures that the meat is soft, melting in your mouth. Baking in the oven can take longer, usually around 2.5 hours. The key to cooking oxtail thoroughly is to keep the lid closed for the entire cooking process. Repeated inspections of meals by lifting the lid will allow heat to escape from inside the Dutch oven, lowering the temperature of the food and affecting the quality of the meal.
Braised oxtail is often served with mashed potatoes. The oxtail gravy serves as a thick gravy for the potatoes. The cooked vegetables complete the meal, also mixing with the sauce.
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