Slow Braised Oxtail – Simply Delicious

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The slowly braised oxtail cooked in a delicious and rich sauce is separated tender, unctuous and perfect served on a bed of creamy mashed potatoes.

What is oxtail

? Bulltail is

the

meat of a cow’s tail. It is cut into sections and perfect for slow cooking. The unctuous flesh falls off the bone and is similar to short ribs cooked over low heat, but much more delicious and full of flavor.

This

oxtail recipe is how South Africans often cook this delicious cut of beef. Jamaican oxtail (which is the most famous way to prepare oxtail) is cooked with Scottish pepper, butter beans, and allspice.

• Bull’s tail

.

• Olive oil

.

• Onion

.

• Celery

.

• Carrots

.

• Garlic

.

• herbs. Aromatic herbs such as bay leaves, rosemary, and fresh thyme work well in stews and stews.
• red wine. I used a Cabernet Sauvignon, but any full-bodied red wine will work.
• tomatoes. I used canned chopped tomatoes, but Passata tomato or chopped fresh tomatoes will also be delicious.
• Veal broth/meat broth.
• Salt and black pepper.

Bulltail

is a hard cut of meat filled with connective tissue that must be cooked low and slow in liquid to break down properly. You can make it on the stove, in the oven or in an instant pot.

1. Brown oxtail: As with any stew, start by browning the meat well in a large, deep Dutch oven or pot over medium-high heat. This allows the meat to caramelize (Maillard reaction), adding incredible depth to the stew. Once the meat is golden, remove from the pan and set aside. You can also brown the meat in a large skillet, but be sure to deglaze the pan and pour the reduced liquid into the stew to add all that rich flavor.
2. Prepare the stew: In the same pot, sauté the onion, celery and carrots until golden brown and just begin to soften. Add the garlic and herbs and sauté for another minute. Pour the red wine and deglaze the pan. Let the wine simmer and reduce for a few minutes and then pour the tomatoes. Add the meat back into the pot and pour the meat broth or broth. Add enough stock to cover. Reserve the rest. Season generously with salt and pepper, then cover and let simmer for 3 hours until the meat is tender and succulent. Alternatively, place in the oven at 160ºC / 320ºF. Check the liquid level every 45 minutes and refill as needed.
3. Finish the oxtail stew: Remove the lid for the last 30 minutes of cooking and let the sauce reduce and thicken slightly.
4. Serve: Serve with the sauce on a plate of your choice.

What to serve with stewed oxtail?

1. Garlic Parmesan mashed potatoes
2. Sweet potato puree with maple butter
3. Creamy polenta
4. Steamed white rice

How long to cook oxtail?

The oxtail will take about 3 hours to cook slowly in liquid over medium-low heat, depending on the size of the oxtails. You can also cook oxtail in an instant pot or pressure cooker for about 45 minutes. In a slow cooker, oxtail can take up to 10 hours to cook.

Stew recipes

Slowly stewed beef ribs

1. with pureed cheese
2. Instant Pot Guinness beef stew Lamb stews

simmered