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Wednesday, March 16, 2011

Braised OxTail

    Many people who have never eaten oxtail cringe at the thought of it.   Oxtail is a cow's tail, which is in fact beef.  Instead of hard bones, it contains more cartilage through out the center with wonderfully marbled beef around it.  The cartilage does not break down during the cooking period but it slightly softens and gives incredible flavor to the meat.
   As with most cuts of meat that are tough, they require a longer cooking time to become tender.  Similar to osso buco(veal shank), the oxtail benefits from a nice slow braise in a flavorful sauce.  There are many variations of oxtail recipes from around the world with different flavor combinations.  I prefer oxtail in a deep, rich and slightly spicy sauce which can be eaten on its own or placed over a starch, like rice for example.
   What ever you prefer to add to this recipe will work as long as give it time to cook down and become tender.  The result is a succulent and tasty beef dish that will have you using your hands to eat it and licking your fingers when you are done.

3 Lbs Oxtail cut in pieces
1 1/2 cups chopped canned or fresh tomatoes
1 onion diced
1 carrot diced
1 potato diced
2 cloves of garlic - fine dice
1/2 cup chopped white or brown mushrooms
1/3 cup soy sauce
1 cup of beef stock or broth
1 Tbsp allspice
1 tsp cumin
1/2 tsp chili powder
2 Tbsp canola oil
Salt and pepper to taste
In a large pot, heat canola oil and brown the oxtail on all sides.  Remove and set aside.
In the same pot, add the chopped onion, garlic, carrot, potato and mushrooms.  Saute for approximately 5-7 minutes on medium heat.
Add the beef stock and soy sauce to the pot and use a wooden spoon to stir and scrape the bottom of the pot.
Add the tomatoes, allspice,cumin and chili powder.  You will see a nice brown sauce developing.
Place the oxtail back in the pot and season with a little salt and pepper.
Cover with a lid and simmer on low heat  for 2 hours
Oxtail is a real treat when slow cooked and tender.  It is great balance of meat and fat with incredible taste, texture and richness.  If you haven't tried it, I highly recommend you do so.


Elena said...

Quick question. Is Oxtail the same as Osso Bucco?

Melynda said...

My mom use to cook this, and now, you can't hardly find ox tails to cook. I always enjoyed them. The closest I am able to come at the market is shank meat. This looks great, thanks.

Andrea the Kitchen Witch said...

OxTail is something that I've always wanted to try. now that I've got an awesome recipe like this to pull from, I'll defiantly try it! It sounds divine, rich and indulgent. Can't wait!

whozyerdanny said...

Oxtail is the cow's tail and osso buco is from the leg.

Karen said...

This looks deliciously rich. What a treat!

Rich Fletcher said...

Perfect timing Danny! Im getting some free range oxtail next week . Cant wait to try it :)

Anonymous said...

Tried this recipe today--delicious!!! Was sort of hesitant because of the combination of soy sauce, allspice, and cumin, but it was so rich and delicious. (Did not add chili powder). Corliss


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