Oxtail is such a treat. Tough cuts of meat like oxtail are best when they are braised (slow cooked) to release all its flavours. You can do this on the stove top as well and still get delicious, tender oxtail.
What You'll Need
1Kg oxtail
400g can of tomatoes
2 tbs tomato paste
1 onion
4 bay leaves
4 garlic cloves
2 tbs paprika
1 tbs oregano
1 tbs thyme
A few stems of fresh rosemary, thyme, and sage
Kitchen rope or twine
4 tbs worcestershire sauce
2 cups beef stock
2 cups of water (and more if needed)
2 tbs bread or cake flour
Salt and pepper to taste
Prep - 15 mins
Preheat the oven to 200 degrees celsius
Season the oxtail with salt and pepper. Add the flour and coat the oxtails.
Roughly chop your onion.
Peel the garlic and smash it. There’s no need to dice it.
Take your kitchen rope or twine and wrap it around your fresh herbs to secure them making a bundle.
Let's Get Cooking - 4 Hours
In a large pot that can go into the oven, heat the cooking oil of your choice.
Place the oxtails into the pot in batches so you don’t overcrowd the pot.
Fry them until they are browned on all the sides. This step helps with building flavour so it’s important the oxtails are well browned.
Once all the oxtails have been browned, remove them from the pot and set them aside.
Add the garlic, onion and bay leaves to the pan and saute until the onions are cooked.
Add the can of tomatoes and break them up with the back of the spoon and allow them to break down completely.
Add all the spices, stock, water, and worcestershire sauce.
Season with salt and pepper to taste.
Place the oxtail back into the pot.
Add the fresh herbs bundle you made to the pot.
You can place the oxtail in the oven and braise for 3.5 to 4 Hours (depending on the size of the tails) or cook them on your stovetop on low-medium heat.
Cook until the meat is falling off the bone.
Serve and Enjoy :)
Love,
V