Braised Oxtail
Posted by Raissa Nebie on January 11, 2010 | 6 Comments
I’m a big fan of oxtail. But every time I mention that I eat oxtail, I seem to get looks of surprise from my friends. If you’ve never had oxtail, you should give it a try before making a judgment. Oxtail is a bony and gelatinous, but very flavorful cut of meat that is best braised or stewed for hours. And though it is no longer as cheap as it used to be years ago, you can get some pretty good deals at Asian and Caribbean grocers. The recipe I’m sharing is a great way to warm up during the cold winter days. It requires very few ingredients and the oxtail cooks in its own juice, resulting in a very flavorful stew.
BRAISED OXTAIL
1.5 – 2 lbs oxtail (cleaned and trimmed of excess fat)
1 shallot finely diced
2 garlic cloves
1 tbsp sugar
1 tbsp olive oil
2 tbsp Balsamic vinegar
Thyme
Salt and pepper
In a saucepan, heat up the olive oil and add the sugar. When the sugar starts browning, add the the oxtail, sear and brown on all sides.
Add the minced shallots, garlic and saute for a minute. Deglaze the pan with the vinegar and reduce until thick.
Add salt, pepper, a teaspoon of thyme and just enough water to cover the oxtail.
Bring the liquid to a boil, then simmer for 2.5 hours until the meat is fork tender. Halfway through the cooking time, turn each piece of oxtail over.
Remove the oxtail from the pan, skim the fat off the cooking liquid and reduce. Adjust for salt and pepper, then return the oxtail to the pan.
Serve hot with rice or mashed potatoes.
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Karma
January 12th, 2010 @ 5:16 PM
This looks so delicious. I can’t wait to try it at home. Thanks for sharing!
Anthony
February 4th, 2010 @ 5:14 PM
Just a note : Making this as I type, but nowhere in the recipe does it say when / where to add the Thyme!
Raissa Nebie
February 5th, 2010 @ 2:23 AM
The thyme goes in with the salt and pepper.
Mathieu
February 5th, 2010 @ 2:23 AM
Ok, I am officially a fan of this site.
I will try this recipe. I usually do the traditional (and now boring) wine or beer braising. Thank you for the recipe.
btw, great pics.
Raissa Nebie
February 10th, 2010 @ 7:34 PM
Thank you Matthieu. Let me know how it turns out.
Cheers,
Raissa
Karma
February 22nd, 2010 @ 11:28 AM
This recipe was delicious and it looks just like the pics. It was so nice to be able to cook ox tail without a pressure cooker. I even shared this with my co-worker. Thanks Raissa.