Oxtail is a cut of beef that comes from the tail of a cow. It’s a bony and fatty cut of meat that is often slow-cooked to tenderize it and extract the rich, flavorful collagen from the bones. The result is a rich, hearty dish that is popular in many cultures, particularly in Caribbean and West African cuisine.
Oxtail
Servings
6
servingsPrep time
1
hour20
minutesCooking time
3
hoursOxtail is often braised, stewed, or simmered in flavorful liquids like stock or red wine to make a flavorful, comforting meal.
Ingredients
2 lbs oxtail, cut into pieces
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 tablespoons tomato paste
1 cup red wine
4 cups beef broth
1 bay leaf
Salt and pepper, to taste
2 tablespoons cornstarch
2 tablespoons cold water
Directions
- Heat oil in a large dutch oven or heavy bottomed pot over medium heat.
- Season oxtail with salt and pepper and brown on all sides, in batches if necessary, for about 5 minutes. Remove from the pot and set aside.
- Add onion, garlic, carrots and celery to the same pot and sauté until softened, about 5 minutes.
- Stir in the tomato paste and cook for another minute.
- Add the red wine to the pot and scrape the bottom to remove any browned bits.
- Return the oxtail to the pot, add the beef broth and bay leaf.
- Bring to a boil, then reduce heat to low and cover with a lid.
- Cook for 2-3 hours, or until the meat is very tender.
- In a small bowl, mix the cornstarch and cold water together.
- Stir into the pot.
- Raise the heat to high and bring the sauce to a boil.
- Cook until the sauce has thickened, about 2-3 minutes.
- Serve over mashed potatoes, rice or crusty bread. Enjoy!