How To Cook Oxtails

How to Cook Oxtails: A Culinary Guide to Braising, Stewing, and Grilling

Oxtails, the bony tail of the cow, are an often-overlooked cut of meat that packs a rich, gelatinous flavor and an abundance of collagen. When cooked properly, oxtails yield tender, fall-off-the-bone meat that can be incorporated into a variety of delectable dishes. This comprehensive guide will delve into the intricacies of cooking oxtails, providing detailed instructions for braising, stewing, and grilling, along with an extensive FAQ section to address any queries you may encounter.

Selecting and Preparing Oxtails

Selecting Oxtails:

1. Look for oxtails that are fresh, with a deep red color. Avoid tails that appear pale or have an excessive amount of fat.
2. Choose tails that are evenly sized, as this will ensure even cooking.
3. Allow the oxtails to come to room temperature before cooking, as this will help them cook more evenly.

Cleaning and Trimming Oxtails:

1. Remove any excess fat from the tails using a sharp knife.
2. Cut the tails into 2-inch segments using a meat cleaver or heavy knife.
3. Rinse the oxtail pieces thoroughly with cold water and pat them dry with paper towels.

Cooking Techniques for Oxtails

Braising:

Ingredients:

• 2 pounds oxtails, cut into 2-inch segments
• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 1 cup diced carrots
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 cup tomato sauce (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. Heat olive oil in a Dutch oven over medium heat.
3. Season oxtails with salt and pepper.
4. Brown oxtails on all sides, working in batches if necessary.
5. Remove oxtails from the pot and set aside.
6. Add onion, carrots, and garlic to the pot and sauté until softened.
7. Deglaze the pot with red wine if using, scraping up any browned bits from the bottom.
8. Add beef broth, tomato sauce, bay leaves, and thyme.
9. Bring to a simmer and return oxtails to the pot.
10. Cover and braise in the oven for 3-4 hours, or until the meat is tender and falling off the bones.

Stewing:

Ingredients:

• 2 pounds oxtails, cut into 2-inch segments
• 2 tablespoons butter
• 2 cups diced yellow onion
• 1 cup diced carrots
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 cup diced tomatoes (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Heat butter in a large pot over medium heat.
2. Season oxtails with salt and pepper.
3. Brown oxtails on all sides, working in batches if necessary.
4. Remove oxtails from the pot and set aside.
5. Add onion, carrots, and garlic to the pot and sauté until softened.
6. Deglaze the pot with red wine if using, scraping up any browned bits from the bottom.
7. Add beef broth, red wine, tomatoes, Worcestershire sauce, oregano, salt, and pepper.
8. Bring to a simmer and return oxtails to the pot.
9. Cover and simmer on the stovetop for 2-3 hours, or until the meat is tender.

Grilling:

Ingredients:

• 2 pounds oxtails, cut into 2-inch segments
• 1 cup brown sugar
• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup Dijon mustard
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Combine brown sugar, honey, soy sauce, Dijon mustard, ginger, garlic powder, salt, and pepper in a large bowl.
2. Add oxtails to the bowl and mix well to coat.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.
4. Preheat grill to medium-high heat.
5. Grill oxtails for 10-15 minutes per side, or until cooked through.

Serving Suggestions

• Serve braised or stewed oxtails over mashed potatoes, polenta, or rice.
• Add oxtails to soups, stews, and curries for extra flavor and depth.
• Serve grilled oxtails with your favorite sides, such as grilled vegetables, roasted potatoes, or a tangy slaw.

FAQ

Q: What is the nutritional value of oxtails?

A: Oxtails are a good source of protein, collagen, and essential minerals such as iron, zinc, and selenium.

Q: Why do oxtails take so long to cook?

A: Oxtails contain a lot of connective tissue and collagen, which break down slowly during cooking. This is why oxtails are typically braised or stewed for several hours to achieve tenderness.

Q: Can I use frozen oxtails?

A: Yes, you can use frozen oxtails. Thaw them completely in the refrigerator before cooking.

Q: How do I remove the gelatin from oxtails?

A: After cooking the oxtails, let them cool slightly and then refrigerate them overnight. The gelatin will solidify and can be easily removed once the oxtails are chilled.

Q: Can I overcook oxtails?

A: Yes, overcooking oxtails can make them tough and dry. It’s important to braise or stew them for the correct amount of time to achieve optimal tenderness.

Conclusion

Oxtails are a versatile and flavorful cut of meat that can be transformed into a variety of delectable dishes. By following the techniques outlined in this guide, you can master the art of cooking oxtails and create culinary masterpieces that will delight your taste buds. Whether you choose to braise, stew, or grill them, oxtails offer boundless possibilities for culinary exploration.