Oxtails are a rich and flavorful cut of meat that, when cooked properly, become incredibly tender and delicious. Traditionally, they are slow-cooked or braised to bring out their deep beefy flavor while allowing the meat to soften and absorb the seasonings. Whether you prepare them as a stew or serve them with rice, this dish is a comforting and satisfying meal. Here is how to make oxtails.
Ingredients
To prepare a classic oxtail dish, you will need:
- 1.5 kg (3 lbs) oxtails, cut into sections
- 2 tablespoons vegetable oil for browning
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 tomatoes, chopped or 1 can of diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for spice)
- 2 cups beef broth or water
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 cup butter beans or potatoes (optional, for a heartier meal)
Instructions
- Prepare the Oxtails
Rinse the oxtails under cold water and pat them dry with a paper towel. This removes any excess bone fragments.
- Season and Brown the Meat
Season the oxtails with salt, black pepper, paprika, and cayenne pepper if you like heat. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtails on all sides until they develop a rich, deep color. This step enhances the flavor of the dish. Once browned, remove them from the pot and set them aside.
- Sauté the Vegetables
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened. Add the chopped tomatoes, tomato paste, thyme, Worcestershire sauce, and soy sauce. Stir well to combine.
- Slow Cook the Oxtails
Return the browned oxtails to the pot. Pour in the beef broth (or water) and add the bay leaves. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for 3 to 4 hours, stirring occasionally. If using a pressure cooker, cook for about 45 minutes on high pressure. If using a slow cooker, set it to low for 6 to 8 hours.
- Add the Final Ingredients
In the last 30 minutes of cooking, add butter beans or diced potatoes if desired. This makes the dish heartier and adds texture. If the gravy is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the stew to thicken.
- Serve and Enjoy
Once the meat is fall-off-the-bone tender, remove the bay leaves and serve hot. Oxtails pair well with rice, mashed potatoes, dumplings, or crusty bread to soak up the rich, flavorful sauce.
Cooking Tips
- For extra depth of flavor, marinate the oxtails overnight with the seasoning and Worcestershire sauce
- For a Jamaican-style oxtail, add scotch bonnet pepper, allspice, and a bit of brown sugar to the recipe
- For a Southern-style oxtail dish, add a touch of vinegar and smoked paprika for a tangy, smoky flavor
Also Read: How To Make Clove Oil
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