Keep it simple to cooking Oxtails. They can be a challenge to find in North American supermarkets; if your local one doesn't carry them, try butchers or grocery stores catering to a West Indian clientele. Cooking them in the oven takes a long time, but the flavor is amazing. https://www.recipetips.com/recipe-cards/t--3543/oxtail-stew-with-beans.asp Cut off what you can but don't worry about what you can't, because this fat will rise to the surface during cooking, allowing you to skim it off. It also depends on the meat itself. Season the oxtails with salt and pepper, and sear them on all sides until browned. Oxtail soup has become comfort food for many. There must also be fluid in the pan. // Leaf Group Lifestyle, Bon Appetit: Oxtail Soup with Onions and Barley, Gourmet Traveller: Korean-Style Oxtail Broth, Los Angeles Times: Thereby Hangs a Tale on the Origin of Oxtails. Add small amount of water if necessary. You can't cook oxtails dry or they will be tough. https://www.williams-sonoma.com/recipe/braised-oxtails.html When I awake in the am, the house is smelling good and the oxtails are fabulous! If you're trying to get something a little faster than that, say, 3 hours, then you'll need to ensure that your oxtails simmer slowly for about 3 hours. I recommend buying a 10 or 12 quart capacity pot. Now the meat should be falling away from the bones. Plain and simple. You can add whatever veggie or whatever to the oxtails later after they are done this will keep you from over cooking your veggie (etc). Best oxtails (by: Mr. Mathis)   Check once in a while to make sure water has not evaporated. Some recipes, including oxtail alla vaccinara, an Italian specialty, and Caribbean-style oxtail stew, are cooked on top of the stove from start to finish. Don't be like Jerome. Oxtails, cylindrical in shape, vary in diameter depending upon which part of the tail they come from, dwindling in size toward the tip. salt, oxtail, minced garlic, bay leaf, onion, chicken bouillon powder and 8 more Pressure Cooker Oxtail Stew Gastro Senses tomato paste, garlic cloves, shallots, bay … After 2 hours test with a fork. Cooking them in the oven takes a long time, but the flavor is amazing. I love cooking oxtails in the slow cooker. You'll need to spend a few minutes getting them ready to go, but then you can just ignore them for hours. Tenth, place saute onion in pot with oxtails, and sprinkle and toss with soy sauce. Years ago, when pressure cookers first came on the market, spontaneous eruptions sometimes forced people to scrape their evening meal off the ceiling and ever since, many home cooks have been wary of them. Before placing in roast pan salt, pepper and paprika should be sprinkled over meat. Ninth, once in the pot, I get an onion, slice it, and saute them in the same pan. My way of cooking oxtails  This is how I cook my oxtails. Other recipes, such as British-style oxtail stew, are started on stovetop but from there, cooked slowly for about three hours in an oven set at 300 degrees. https://www.foodnetwork.com/recipes/southern-style-oxtails-5267027 Recipe recommendations range from 1 1/2 to more than two hours, but the rule of thumb is to cook until tender. I place oil in a pan (not too much, but enough to brown them), lightly browning them, drained them & placed them in a pot with onions, garlic & water. Rinse oxtails. There must also be fluid in the pan. The Best Jamaican Style Oxtails Recipe: How To ... - YouTube Jerome, I feel your pain, nothing disturbs me more the cooking a meal that doesn't turn out right. After that, bite-sized pieces of meat are placed in serving bowls with rice, and broth flavored with onion, garlic and ginger is ladled over everything. Second, place them in a bowl, add seasoning salt, and cover with water, and set in refrigerator for about 2-3 hours. Jerome from San Francisco California commented that "I cooked 5 lbs of oxtails in a roasting pan for 6 hours. Cooking them in the oven … Now this is how to make tender oxtails. Third, I set my oven temperature to 350. Fourth, I pour off the water and make sure oxtails are somewhat dry. In the end you can use 2 table spoons of cornstarch to thicken the gravy, How To Make Tender Oxtails (by: Soul Food Chef). Brown Before You Braise. Slow Cooker Oxtails. I don't want these to get tough, what did I do wrong? If you like beef on the bone but haven't tried oxtails, you don't know what you're missing. We have plenty of other beef recipes for your to try out too. I guess I will take the others down to the shoe repair man, and get me a pair of shoes made with them. Oxtails usually takes hours to cook. Place in oven proof dish, cover with onions, the more the better, add water half way up to the oxtails. Go get you a real good pressure cooker top of the line. Often, you'll see hard fatty tissue on top of the red, meaty flesh. Jerome, six hours is the way too long at 400 degrees. Use a broth which covers 1/2 to 3/4 of meat in pan. https://www.allrecipes.com/recipe/270818/slow-cooker-oxtail-stew Get a good dutch oven (cast iron is ideal but incredibly heavy), put the lid on tight, set the oven at about 325 for an hour or two then drop the heat to about 275-300 for another couple of hours. Fifth, I season them with seasoning salt, chili powder, onion powder, thyme, oregano, and black pepper. But the results will be well worth the wait. You will need to add some meat tenderizer. Expensive but i love them (by: Anonymous). SLOWLY cooking them. Thank you so much for the help on making some oxtail soup. Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high. Transfer oxtails to a casserole dish and add onion and garlic; cook over medium heat until onion is limp. Oven-Braised Oxtails Preheat the oven to 450 °F (232 °C) and trim fat from the oxtails. Stir the gravy, and do a taste test. My mother has ALWAYS cooked oxtails by this method, also, and all my siblings cook them the same way, with excellent results. You have to ensure that there is always liquid in the pot. The most effortless way to enjoy hearty oxtail stew or soup for dinner involves tossing all the ingredients into a slow cooker after breakfast then coming back eight to 10 hours later to a complete hot meal. 10 to 12 ox tails, Worchestire sauce, 1 teas each basil, thyme, onion & garlic powder & minced garlic. For this recipe, you can use a pressure cooker or even a slow cooker. Keep in mind that you'll have to increase the cooking time if you have a lot of oxtails. I am not familar with cooking oxtail (eating it, not a problem ). But wow, the flavor and the tenderness the oxtail brings is worth it. You can also cook your oxtails in the oven and have them turn out tender. Cooking with oxtail is all about extracting as much flavor as possible from a challenging, less-than-forthcoming piece of meat, so really, the browning call is easy to understand. Most oxtail aficionados will recommend following the conventional slow-cooking with meat wisdom: Brown before you braise. Turned out perfect  (by: Miss Oxtail)   That's when people made two discoveries: Oxtails were not only delicious but tasted even better when the male oxen they'd been attached to were castrated -- steers. Unrivaled for richness of flavor, oxtails figure in the culinary traditions of many countries, including the UK, Italy, the Caribbean and throughout Asia. How To Make Tender Oxtails (by: Ms. Sharon). You can't rush them. This will take 2 to 3 hours. Step-by-Step Rinse oxtails.Season with salt,pepper and garlic.Place in oven proof dish,cover with onions,the more the better,add water half way up to the oxtails,Cover,bake in a 300 deg oven until oxtails are falling off the bone.Check once in a while to make sure water has not evaporated.Skim fat from juices and serve. Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Add as much salt & pepper that you think you may need. Set for 1hr done. Just bring your oxtails to a boil in a heavy bottom pot, that retains heat well, then reduce heat to MED and simmer with lid on, until the oxtails are tender. They may have cooked for an hour & they were falling off the bones..DELICIOUS! Walmart has a great, affordable selection. (do not crowd, you do not want water, so seer in portions). People brave enough to give them a chance will find the time needed to tenderize oxtails is half an hour -- shaving two-thirds off the stovetop cooking time. Salt and pepper to taste, or with cilantro and ginger. Cover then bake in a 300 deg oven until oxtails are falling off the bone. Seventh, place a portion of the oxtails in the pan, and seer until all have been brown. Go find something to do while they cook. Eight, I place these in a pot, until all oxtails have been browned. Heat the oven to 275 F. In a nonreactive 5-quart Dutch oven, heat olive oil over medium heat until very hot. Good luck & good eatin'!!!!!!! Check once in a while to make sure water has not evaporated. I always cook oxtails in a pressure cooker pot. In the end you can use 2 table spoons of cornstarch to thicken the gravy. Add onion and simmer till onions are soft. I tried the 2-3 hr method on low that some of you suggested.....perfecto!!!! Eleventh, put in oven and let cook for about 2-3 hours or until done. In days of old, oxtail came from oxen, but today it is simply the tail of beef cattle or veal of both genders. 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