I have been working with oxtails for several years now and whereas Oxtail Soup was my first, there are many more to try. I have made this recipe before and maybe even have posted it, but it bears repeating. Delicious. Contrary to popular belief this meat does not come from oxen, but from tail meat of everyday beef cattle. Long braising of oxtails makes the meat fall off the bones and creates a rich stock. Oxtails can be tricky to find at times, but if you talk to your butcher that can save lots of effort. Regardless of appearance, oxtails are very lean, rich, and full of flavor. A very unappreciated piece of beef.
I got mine at Stewart's Meat Market in McKenna, WA on our travels west. Of course, with most of American Beef this year nothing is inexpensive, $25 for 2 pounds.
1 tablespoon olive oil\
3 1/2 pounds oxtails
1 medium onion (chopped\
4 garlic cloves (finely chopped)
4 carrots (peeled and cut on diagonal into 1/2-inch pieces)
1 (14 to 16-ounce) can tomatoes (chopped)
3/4 cup chicken broth
1 1/2 teaspoons ground ginger
3/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground allspice
In a non-reactive 5-quart Dutch oven, heat olive oil over medium heat until very hot. Cook oxtails, in batches, until browned, about 5 minutes per batch, using a slotted spoon to transfer oxtails to bowl as they are browned.
Add onion and garlic to drippings in pan; cook until onion is tender - about 7 minutes. Stir in carrots; then add tomatoes with their juice. Stir in broth, ginger, salt, ground red pepper, and allspice; heat to boiling. Place into pan with oxtails.
Cover and place in oven. Bake at 275 F until meat is tender - about 2 hours. With a slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid; pour juice over meat and serve. You can serve this over rice, orzo, or potatoes.
"Most deadly errors arise from obsolete assumptions"
Frank Herbert
WiFi courtesy of AT& T Wireless
No comments:
Post a Comment