Prepare to fall in love with this hearty, flavorful dish that’s perfect for any day of the week. Oxtails on the stove is a game-changer for comfort food enthusiasts looking for something rich and satisfying.
Why This Recipe Works
- The slow cooking process breaks down the connective tissues, making the meat incredibly tender.
- Browning the oxtails first adds a depth of flavor that can’t be achieved otherwise.
- Using a combination of herbs and spices creates a complex flavor profile that’s both bold and comforting.
Ingredients
- 3 lbs oxtails, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Equipment Needed
- Large heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Oxtails
Heat the olive oil in your large pot over medium-high heat. Season the oxtails with salt and pepper, then add them to the pot. Brown them on all sides, about 3-4 minutes per side. This step is crucial for developing flavor, so don’t rush it. Tip: Work in batches if necessary to avoid overcrowding the pot.
Step 2: Sauté the Aromatics
Once the oxtails are browned, remove them from the pot and set aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes. This builds the flavor base for your dish.
Step 3: Deglaze and Add Liquids
Add the beef broth and tomato paste to the pot, stirring to combine and deglaze the bottom of the pot. This step ensures you get all the flavorful bits stuck to the bottom. Return the oxtails to the pot, along with any accumulated juices.
Step 4: Season and Simmer
Add the thyme, rosemary, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 3 hours, or until the oxtails are tender and falling off the bone. Tip: Check occasionally to ensure there’s enough liquid, adding more broth if necessary.
Step 5: Serve and Enjoy
Once the oxtails are tender, remove them from the pot and let them rest for a few minutes. Serve hot, with the cooking liquid spooned over the top. This dish pairs wonderfully with mashed potatoes or rice.
Tips and Tricks
For an even richer flavor, consider marinating the oxtails overnight in a mixture of soy sauce, Worcestershire sauce, and your favorite spices. If you’re short on time, a pressure cooker can reduce the cooking time significantly, though the flavor development won’t be as deep. Always let the oxtails rest after cooking to allow the juices to redistribute, ensuring moist, flavorful meat.
Recipe Variations
- For a Caribbean twist, add allspice, scotch bonnet peppers, and coconut milk to the cooking liquid.
- Try an Asian-inspired version by substituting the beef broth with soy sauce, star anise, and ginger.
- For a heartier dish, add carrots, potatoes, and celery during the last hour of cooking.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! After browning the oxtails and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 8 hours. The result will be just as tender and flavorful.
How do I know when the oxtails are done?
The oxtails are done when the meat is tender and easily pulls away from the bone. If you’re unsure, use a fork to test a small piece; it should offer no resistance.
Can I freeze the leftovers?
Yes, this dish freezes beautifully. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Summary
This stove-top oxtails recipe is a must-try for anyone who loves rich, comforting dishes. With a little patience and the right techniques, you’ll end up with a meal that’s sure to impress.