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December 10, 2024
Oxtail is a rich and flavorful cut of meat that can be tender and succulent when cooked properly. While there are various methods to cook oxtails, cooking them on the stove is a popular and straightforward option that yields delicious results. Whether you are a seasoned cook or just starting out, this article will guide you through the process of cooking oxtails on the stove to perfection.
Before you start cooking, it’s important to prepare the oxtails properly. This involves trimming excess fat, washing them thoroughly, and patting them dry. Trimming the fat helps to prevent the meat from becoming too greasy during cooking, while washing them ensures that any impurities are removed before they are cooked. Once you have prepared the oxtails, you are ready to move on to the next step.
To start the cooking process, you will need a large pot or a Dutch oven with a tight-fitting lid. Heat some oil in the pot over medium-high heat and add the oxtails. Brown them on all sides until they are golden and caramelized, which will take about 5-7 minutes per side. This step is crucial as it helps to develop the rich flavors of the oxtails.
Next, add the aromatics such as onions, garlic, and any other herbs and spices of your choice. These ingredients will infuse the meat with their flavors and enhance the overall taste of the dish. Stir them into the pot and let them cook for a few minutes until they become fragrant.
Preparation
Before starting the cooking process, it’s essential to prepare the oxtails properly. Follow these steps to ensure delicious and tender oxtails.
Gather the Ingredients
To cook tender oxtails on the stove, you will need the following ingredients:
| 1.5 kg (3.3 lbs) oxtails | |
| 2 tablespoons vegetable oil | |
| 1 onion, diced | |
| 2 carrots, diced | |
| 2 celery stalks, diced | |
| 3 cloves garlic, minced | |
| 2 cups beef broth | |
| 2 tablespoons tomato paste | |
| 1 tablespoon Worcestershire sauce | |
| 1 teaspoon dried thyme | |
| 1 bay leaf | |
| Salt and pepper to taste | |
| Chopped fresh parsley for garnish |
Prepare the Oxtails
Before cooking, trim any excess fat from the oxtails. This will help ensure a healthier and cleaner dish.
Pat the oxtails dry with a paper towel to remove any moisture. Moisture on the oxtails can prevent proper browning.
Season the oxtails generously with salt and pepper on all sides. This will enhance the flavor of the meat.
Now that the preparation is complete, you can move on to the actual cooking process. Keep reading to learn how to cook tender oxtails on the stove.
Gather the ingredients
Before you start cooking tender oxtails on the stove, make sure you have all the necessary ingredients. Here’s what you will need:
Oxtails:
- 2 pounds of oxtails
- Salt
- Black pepper
- Garlic powder
- Onion powder
Vegetables and Herbs:
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 2 sprigs of fresh thyme
- 2 bay leaves
Liquid and Seasonings:
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Make sure to gather all these ingredients before you start cooking to ensure a smooth and efficient cooking process.
Clean and trim the oxtails
Before you start cooking your oxtails, it’s important to clean and trim them properly. This will help remove any excess fat or bone fragments, resulting in a more tender and flavorful final dish.
What you’ll need:
To clean and trim the oxtails, you’ll need the following:
| Ingredients | Tools |
| Oxtails | Sharp knife |
| Cold water | Cutting board |
| Vinegar or lemon juice | Paper towels |
Instructions:
1. Rinse the oxtails under cold running water to remove any surface dirt or debris. Pat them dry with paper towels.
2. Place the oxtails on a cutting board and inspect them for any noticeable fat or bone spurs. Use a sharp knife to carefully trim away any excess fat.
3. Continue to inspect the oxtails and trim away any small bone fragments that may be sticking out. These can become tough and unpleasant to eat.
4. Fill a bowl or basin with cold water and add a splash of vinegar or lemon juice. Soak the oxtails in the mixture for about 10 minutes. This will help remove any remaining impurities and further tenderize the meat.
5. After the soaking time, remove the oxtails from the water and pat them dry again with paper towels.
Now that you have clean and trimmed oxtails, you’re ready to proceed with the cooking process. This extra step will ensure that your oxtails are as tender and delicious as possible.
Cooking Process
Once you have marinated your oxtails, it’s time to start cooking them on the stove. Follow these steps for a tender and delicious meal:
1. Preheat a large pot
Place a large pot over medium-high heat and let it preheat for a few minutes. This will ensure that the pot is hot enough to sear the oxtails properly.
2. Sear the oxtails
Add a tablespoon of oil to the hot pot and carefully place the oxtails in a single layer. Sear the oxtails for about 2-3 minutes on each side, or until they are browned and caramelized. This step will help lock in the flavors and juices.
3. Add aromatics and liquid
Add chopped onions, garlic, carrots, and celery to the pot. Stir and cook for a few minutes until the vegetables are softened and fragrant. Then, pour in your choice of liquid, such as beef broth or red wine, enough to cover the oxtails about halfway.
4. Simmer and cook
Bring the liquid to a simmer, then reduce the heat to low. Cover the pot with a lid and let the oxtails cook for about 2.5-3 hours. The low and slow simmering will help break down the collagen in the meat, resulting in tender and succulent oxtails.
5. Skim off any impurities
Throughout the cooking process, skim off any foam or impurities that rise to the surface. This will help keep your broth clear and free from any unwanted flavors.
6. Check for doneness
After a few hours of simmering, check the oxtails for doneness. The meat should be fork-tender and easily come off the bone. If they are not yet tender, continue simmering for another 30 minutes to an hour.
7. Serve and enjoy
Once the oxtails are tender, remove them from the pot and let them rest for a few minutes. Serve them with your choice of side dishes, such as mashed potatoes or steamed rice, and enjoy!
With these simple steps, you can cook tender oxtails on the stove and impress your family and friends with a mouthwatering dish. Happy cooking!
Sear the oxtails
Before cooking the oxtails on the stove, it is important to sear them to lock in the flavor and juices. This step will ensure that the oxtails remain tender and succulent during the cooking process.
Here’s how to properly sear the oxtails:
- Heat a large, sturdy pot or Dutch oven over medium-high heat. Make sure the pot is large enough to hold all the oxtails in a single layer.
- Add a small amount of oil to the pot and let it heat up.
- Season the oxtails generously with salt and pepper on all sides.
- Once the oil is hot, carefully add the oxtails to the pot, making sure not to overcrowd them. You may need to work in batches if your pot is not large enough.
- Sear the oxtails on all sides until they develop a brown crust, about 2-3 minutes per side. This will help to enhance the flavor of the oxtails.
- Remove the seared oxtails from the pot and set them aside on a plate.
Searing the oxtails not only adds depth of flavor but also helps to create a rich, delicious sauce. Remember to adjust the heat as needed to prevent the oxtails from burning. Now that the oxtails are seared, they are ready to be cooked further and transformed into a mouthwatering dish.
Add aromatics and liquid
Once the oxtails are seared and browned, it’s time to add aromatics and liquid to the pot. This step will help to infuse the meat with flavor and ensure that it becomes tender as it cooks.
Start by adding diced onions, minced garlic, and your choice of herbs and spices to the pot. This could include bay leaves, thyme, rosemary, and black pepper. The aromatics will create a fragrant base for the oxtails.
Next, pour in your choice of liquid. Many recipes call for red wine, which adds a rich depth of flavor. You can also use beef broth, vegetable broth, or a combination of both. The liquid will help to braise the oxtails and keep them moist as they cook.
Make sure the oxtails are covered
It’s important to make sure that the oxtails are fully covered with liquid. This will ensure that they cook evenly and become tender throughout.
If the liquid doesn’t fully cover the oxtails, add more until they are submerged. You want them to be immersed in the liquid so that they can absorb all of the flavors as they simmer.
Bring to a simmer and cover
Once the aromatics and liquid are added, bring the pot to a simmer over medium heat. Then, reduce the heat to low and cover the pot with a tight-fitting lid.
Allow the oxtails to simmer slowly for several hours, or until the meat is fall-off-the-bone tender. The low and slow cooking method will help to break down the tough connective tissues in the oxtails, resulting in a melt-in-your-mouth texture.
FAQ
What are oxtails?
Oxtails are the tail portion of a cow.
What is the best way to cook oxtails?
The best way to cook oxtails is to braise them on the stove. This method helps to tenderize the tough meat and enhance the flavor.
Can I cook oxtails on the stove?
Yes, you can cook oxtails on the stove. Braising them over low heat for a long time helps to achieve a tender and flavorful result.
What ingredients do I need to cook tender oxtails on the stove?
To cook tender oxtails on the stove, you will need oxtails, onions, garlic, carrots, celery, tomatoes, beef broth, red wine, bay leaves, thyme, salt, and pepper.