Recipes

Oxtail recipes – The best dishes, such as soups and stews for gentle cooking

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The oxtail recipes may not be the best known yet for cooking beef. However, if you don’t try such dishes yourself, you are missing out on wonderful opportunities to taste delicious soups and stews. Here are five delicious oxtail recipes for hearty meals and main courses. Choose your preferred cooking method to make traditional and nutritious stews and oxtail soups yourself at home.

Try delicious oxtail recipes

Chinese style oxtail in white plate with chop sticks

If you have trouble finding oxtails in your area, you can replace them with veal, beef comb, ribs, or other soup bones. However, don’t expect such an intense taste then. As with any recipe, you can customize the following to suit your own family’s needs and tastes.

Raw oxtail on the bone on a table with cloves of garlic and spices ready for cooking

The oxtail consists of special and wonderful meat. It’s literally the ox’s tail, which means it’s thick on one end and thin on the other. The tail is sold already cut into pieces. In addition, you can get some large and some really small cuts of meat from it.

Braised oxtail recipes

Braised oxtail recipes in a cast iron pot Prepare for a long time Cooking defeat dishes at home

The oxtail is full of all kinds of cartilage and connective tissue. This means that you have to cook it slowly over low heat. Fortunately, this type of cooking melts away all of the stringy bits and turns them into gelatin. Thus, you can use the broth to make a really rich and tasty sauce with it, while the meat itself becomes absolutely juicy.

Ingredients:

raw oxtails sprinkled with peppercorns and kosher salt in a cast iron casserole dish

  • 1 meaty oxtail, between 1.5 and 2 kilos
  • ¼ cup canola oil (or other vegetable oil)
  • 4 cups of beef broth
  • 2-3 medium onions (peeled and diced)
  • fresh rosemary
  • 3 cloves of garlic (peeled and chopped)
  • 2-3 bay leaves
  • 1 cup of red wine
  • ¼ cup of tomato paste
  • 1 teaspoon whole black peppercorns
  • Kosher salt and black pepper
  • 1 tablespoon butter
  • 2 tablespoons of flour

Preparation:

Stew oxtail recipes dish with potatoes and carrots garnished with parsley

  1. First preheat your oven to 150 ° C. Dry the oxtails well with paper towels. This will help you maintain a nice brown color while you fry them.
  2. Heat the oil in a heavy cast iron casserole or brazier over high heat, then add the oxtails and fry them thoroughly by turning them with tongs. When a nice brown crust has formed on all sides, remove the oxtail from the pan and set it aside.
  3. Add the onions and garlic to the saucepan and cook for about 5 minutes or until the onions are translucent.
  4. First add the wine and use a wooden spoon or a heat-resistant spatula to loosen any aromatic pieces from the bottom of the pan.
  5. Now add the oxtails to the pot along with the broth, bay leaves, rosemary, peppercorns and tomato paste. Heat the hob until you bring the liquid to a boil, cover with a tight-fitting lid and put the saucepan in the oven.

After braising

Serve oxtail soup with parsley in a small bowl with a saucer and matching cutlery

  1. Leave the oxtail in the oven for three hours. You don’t have to touch the dish at all during this time, but you can use the time to make creamy polenta or mashed potatoes as a side dish.
  2. After three hours, take the saucepan out of the oven and let the meat cool in the frying liquid while you prepare the sauce.
  3. Skim off two cups of stew liquid and pour them through a sieve. You should also skim off the fat on the surface.
  4. Heat the butter in a separate saucepan, then slowly stir in the flour until a paste forms. Heat for a few minutes, stirring occasionally, until the paste turns a light brown color.
  5. Now gradually pour the hot liquid into the roux. Let the sauce simmer for about 15 minutes, strain it through a fine-mesh sieve and season with kosher salt and freshly ground black pepper. Serve the oxtail over polenta or mashed potatoes and a generous helping of sauce.

Rustic oxtail recipes

Oxtail recipes with delicious ingredients prepare in a cast iron casserole with vegetables potatoes

Schedule this meal a day in advance so you can cook the oxtails and remove the fat before you cook the vegetables. Crunchy bread is a welcome addition to soak up the rich gravy.

Ingredients:

Oxtail stew dish served with mashed potatoes

  • 1-1.5 kilos of beef
  • Oxtails
  • Salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 50 g of olive oil
  • 1 cup of red wine
  • 1-3 / 4 cups of beef broth
  • 1 cup of tomato sauce
  • Worcester sauce (1 tablespoon)
  • dried oregano (1 teaspoon)
  • dried basil (1 teaspoon)
  • 1 bay leaf, broken in half
  • 6 cloves
  • Cloves of garlic (large, halved)
  • 4 medium red-skinned potatoes (cut into quarters)
  • 4 medium-sized carrots (cut into lengths)
  • 200 g white mushrooms (cut in half if large)
  • 1/2 sweet onion (cut into 6 pieces)
  • 1 cup of snow peas or green beans

Preparation:

Prepare stew with oxtails peas celery potatoes and carrots in a casserole

  1. Gather the ingredients and preheat the oven to 150 ° C.
  2. Generously season the oxtails with salt and pepper on both sides, then sprinkle the flour over them.
  3. Heat a heavy Dutch oven or deep skillet over medium heat. When the pan is hot, coat the bottom with a thin layer of olive oil.
  4. Brown the oxtails on all sides and place on a platter. If necessary, do this in portions so that the meat can become more tender. They want tanned oxtails, not gray, steamed oxtails.
  5. Add the wine to the hot pan and cook for 2 minutes, scraping any browned bits off the bottom.
  6. Add the beef broth, tomato sauce, Worcester sauce, oregano, basil, bay leaf and garlic.
  7. Mix well to combine the oxtails and seasonings and return to the pan.
  8. Spread the liquid over the oxtails, cover them and put everything in the preheated oven for 2 hours.
  9. Then let the finished dish cool and place the oxtails in a container.
  10. Pour the sauce into a separate container. Chill for at least 4 hours or overnight to allow the gravy to set.
  11. Skim the fat from the top of the sauce. Return the sauce to the saucepan and warm it up.
  12. Depending on how thick it is, you may want to add a little water to dilute the liquid a bit.
  13. Then add the potatoes, carrots, mushrooms, sweet onions and red potatoes to the pot. Then cover the vegetables with the sauce.
  14. Cover the pot again and cook until the potatoes are almost tender. Put the oxtails with the vegetables in the pot and the peas on top. Then cover and simmer until the oxtails are warm.
  15. Serve the oxtails with vegetables and gravy.

Oxtail soup with barley

Oxtail soup with barley carrots green beans beef broth and healthy products

These oxtail recipes are made with vegetables and barley that add to this hearty, beef-laden soup. The two-step process mainly starts in the casserole and ends on the stove to lure the delicious beef flavor out of the oxtails. Feel free to use your favorite vegetables and give the soup a liberal dose of freshly ground black pepper for a little kick. This is one of the finest dishes and possibly the tastiest beef vegetable soup you will ever try.

Ingredients:

dumplings filled with oxtail, red pepper and garlic

  • about 1.5 kilos of beef and oxtails
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons of virgin olive oil
  • 1 cup chopped tomatoes with juice
  • Dried oregano (1 teaspoon)
  • 1 large bay leaf (halved)
  • 4 cups of beef broth
  • 1 cup of water
  • 1/2 cup of barley
  • 4 carrots (peeled and roughly chopped)
  • 2 large celery stalks (roughly cut)
  • 1 large onion (roughly chopped)
  • Sweet potato (1 large piece, diced)
  • 1 cup of frozen green beans or peas
  • 1/2 cup of frozen corn

Preparation:

Cook oxtail soup with noodles, hot peppers, spring onions and vegetables

  1. First sprinkle the oxtails generously with salt and pepper. After that, heat a large cast iron pan over medium heat. When it is hot, brush the bottom with olive oil. Fry the oxtails briefly on all sides.
  2. Next, place the oxtails in a large oval casserole all at once. Pour the tomatoes on top and sprinkle with the oregano. Tuck the bay leaf into the mixture so that it is covered. Cook on a low temperature for 8 to 10 hours or 5-6 hours on a higher temperature until the meat loosens from the bones.
  3. Then let the oxtails cool down enough to be able to process them by hand. Remove the meat from the bones, as well as the excess fat. Put the meat in a container, seal it airtight, and put it in the refrigerator. Pour the liquid into a separate container, close it tightly and put it in the refrigerator for at least 6 hours or overnight. (You can do this up to 2 days in advance)
  4. When you’re ready to make the soup quickly, remove the layer of fat that has built up at the top of the container. (The liquid base is gelatinous and firm.) Add to a large stock pot with beef stock and water. Bring to the boil slowly, then add the barley. Let the barley cook for 10 minutes, stirring occasionally.
  5. Finally, add the carrots, celery, sweet onions, and potatoes and cook until the vegetables are tender. Then add green beans or peas and the corn. Cook another 5 minutes until the frozen vegetables are warmed through. Add a generous amount of freshly ground black pepper and salt before serving.

Italian oxtail recipes à la Guazzetto

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Guazzetto means “sprinkled with wine” in Italian and this stew contains a good amount of red wine. Italian oxtail stew is traditionally served with pasta, although mashed potatoes, polenta, or even cubes of bread are also suitable choices.

Ingredients:

Oxtail dish with a sprig of rosemary paprika and potatoes

  • 100 g dried porcini mushrooms
  • 2 tablespoons of olive oil
  • 500 g oxtails
  • salt and pepper
  • 1/2 onion, finely chopped
  • 1/2 carrot, finely chopped
  • 1/3 cup red wine
  • Canned tomatoes, diced
  • 1 tablespoon of tomato paste
  • Anchovy paste, about 1 teaspoon
  • 1 bay leaf
  • 1 whole clove
  • 2 fresh sprigs of rosemary
  • 3 sprigs of fresh thyme
  • 1 cup beef or chicken broth

Preparation:

cooked oxtail on the bone in a casserole with green beans and carrots

  1. First, preheat the oven to 180 degrees.
  2. Then bring 1/2 cup of water to a boil, remove from heat and add dried porcini mushrooms. Let it steep for 15 minutes, remove the mushrooms and keep for later. Strain the water in which the mushrooms were soaked through a coffee filter and keep them as well.
  3. Season the oxtails generously with salt and pepper. Then heat the oil in a small casserole, then fry the oxtails on all sides over medium heat and set them aside.
  4. Wrap the cloves, rosemary, thyme and bay leaves in a small sack made of cheesecloth and tie with a string.
  5. Then reduce the heat to medium-low for 10 minutes. Season the onions and carrots with a generous pinch of salt. Increase the heat to medium, add the wine and degrease the saucepan. Add all the remaining ingredients like oxtail, mushrooms, and mushroom liquid. Just add enough liquid to cover the oxtails.
  6. Bring to the boil, cover immediately and place on the lowest rack in the oven. Cook for three hours, topping up with water or additional mushroom liquid if necessary.
  7. Remove oxtails and mince meat. Put the saucepan on the stove and reduce it to about 1 cup over medium heat. Add the minced meat and serve over pasta, polenta, or bread.

use bay leaves for a stew for more flavor combine hearty and rustic enjoy with oxtail.jpg