How to cook oxtails

To cook oxtails, first season them with salt and pepper, then brown in a pot. Add onions, garlic, and your choice of vegetables, followed by braising liquid like broth or wine. Simmer on low heat for several hours until tender.

To delve deeper, start by thoroughly cleaning your oxtails under cold water, then pat them dry. Season generously with salt and pepper on all sides to enhance the flavor. In a heavy-bottomed pot or Dutch oven, heat a bit of oil over medium-high heat and add the oxtails in batches, searing them until they are browned on all sides. This step not only develops flavor but also adds a beautiful color to the dish.

Once the meat is browned, remove it from the pot and set it aside. In the same pot, sauté chopped onions, garlic, and any vegetables you like–such as carrots and celery–until they soften and become fragrant. This creates a flavorful base for your oxtail dish. You can add additional seasonings like thyme, bay leaves, or even a splash of Worcestershire sauce at this stage.

Return the browned oxtails to the pot and pour in your braising liquid; options include beef broth, red wine, or a combination of both. Ensure the meat is almost fully submerged in the liquid for optimal tenderness. Bring the mixture to a gentle simmer before covering and reducing the heat to low. Allow the oxtails to cook for at least 2.5 to 3 hours, stirring occasionally. The meat should be fall-off-the-bone tender when finished.

For the best results, let the dish cool slightly before serving; the flavors will deepen as it sits. Serve the oxtails over creamy polenta or mashed potatoes to soak up the rich gravy. Enjoy your hearty and satisfying meal that celebrates this often-overlooked cut of meat!