Oxtails are a culinary treasure that has been enjoyed for centuries, particularly in traditional Caribbean, Latin American, and Southern American cuisine. These tender, flavorful cuts of beef are perfect for slow-cooking, which breaks down the connective tissues and infuses the meat with rich, velvety goodness. In this article, we’ll explore the art of cooking oxtails and gravy, a comforting dish that’s sure to become a staple in your household.
Understanding Oxtails
Before we dive into the cooking process, it’s essential to understand what oxtails are and how to select the right cut. Oxtails are the tail portion of the cow, typically cut into thick, meaty chunks. They’re a tougher cut of beef, which makes them perfect for slow-cooking. When selecting oxtails, look for chunks with a good balance of meat and fat. The fat will help keep the meat moist and flavorful during the cooking process.
Types of Oxtails
There are two main types of oxtails: beef oxtails and veal oxtails. Beef oxtails are more commonly available and have a richer, beefier flavor. Veal oxtails, on the other hand, are leaner and have a milder flavor. For this recipe, we’ll be using beef oxtails.
Preparing Oxtails for Cooking
Before cooking oxtails, it’s essential to prepare them properly. Here’s a step-by-step guide:
Trimming and Cutting
Trim any excess fat from the oxtails, if needed. Cut the oxtails into 2-inch chunks, making sure each piece has a good balance of meat and fat.
Seasoning
Season the oxtails with salt, black pepper, and your favorite herbs and spices. For a traditional flavor, use a blend of thyme, rosemary, and garlic powder.
Browning
Heat a couple of tablespoons of oil in a large Dutch oven over medium-high heat. Brown the oxtails on all sides, in batches if necessary, until they’re nicely browned. This step is crucial, as it creates a rich, caramelized crust on the oxtails.
Cooking Oxtails and Gravy
Now that our oxtails are prepared, it’s time to cook them. Here’s a basic recipe for cooking oxtails and gravy:
Ingredients
- 2 pounds beef oxtails
- 2 tablespoons oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add the chopped onion and cook until it’s softened and translucent.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the browned oxtails, beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then cover the Dutch oven with a lid.
- Transfer the Dutch oven to the oven and cook at 300°F (150°C) for 2 1/2 hours, or until the oxtails are tender and falling off the bone.
- Remove the Dutch oven from the oven and let it cool slightly.
- Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
- Skim off any excess fat from the surface of the cooking liquid.
- Bring the cooking liquid to a boil, then reduce the heat to a simmer.
- Mix the flour and a splash of water to create a slurry. Stir the slurry into the cooking liquid and cook for 5 minutes, or until the gravy has thickened.
Serving Oxtails and Gravy
Oxtails and gravy are a versatile dish that can be served with a variety of sides. Here are a few ideas:
Traditional Sides
- Mashed potatoes: A classic combination that’s sure to please.
- Rice and peas: A traditional Caribbean side dish that pairs perfectly with oxtails.
- Roasted vegetables: Roasted carrots, Brussels sprouts, and parsnips make a delicious and healthy side dish.
Modern Twists
- Polenta: A creamy and comforting side dish that pairs perfectly with oxtails.
- Braised greens: Braised kale or collard greens make a delicious and nutritious side dish.
- Crusty bread: Serve the oxtails and gravy with a side of crusty bread for a hearty and satisfying meal.
Tips and Variations
Here are a few tips and variations to help you take your oxtails and gravy to the next level:
Using a Slow Cooker
If you don’t have time to cook the oxtails in the oven, you can use a slow cooker instead. Brown the oxtails and cook the vegetables in a skillet, then transfer everything to the slow cooker. Cook on low for 8-10 hours, or until the oxtails are tender.
Adding Aromatics
Onions, carrots, and celery are classic aromatics that add depth and flavor to oxtails and gravy. You can also add other aromatics like leeks, garlic, and bay leaves to create a more complex flavor profile.
Using Different Types of Gravy
While the traditional gravy recipe is delicious, you can also experiment with different types of gravy. Try using a roux-based gravy or a gravy made with reduced red wine for a richer, more intense flavor.
Conclusion
Cooking oxtails and gravy is a labor of love that requires patience, but the end result is well worth the effort. With this recipe and guide, you’ll be able to create a delicious, fall-off-the-bone dish that’s sure to become a staple in your household. Whether you’re a seasoned cook or a beginner, oxtails and gravy are a great way to explore the world of slow-cooking and comfort food.
What are oxtails and where do they come from?
Oxtails are a type of beef cut that comes from the tail of a cow. They are typically cut into thick slices or chunks and are known for their rich, beefy flavor and tender texture when cooked low and slow. Oxtails are often associated with traditional dishes from the Caribbean, Latin America, and Southern United States.
Oxtails are considered a tougher cut of meat, which makes them perfect for slow-cooking methods like braising or stewing. The slow cooking process breaks down the connective tissues in the meat, resulting in a tender and fall-apart texture that is simply delicious. When cooked with aromatics and spices, oxtails can be transformed into a hearty and flavorful dish that is sure to please even the pickiest of eaters.
What is the best way to cook oxtails?
The best way to cook oxtails is through slow-cooking methods like braising or stewing. This involves cooking the oxtails in liquid over low heat for an extended period of time, typically 2-3 hours. The slow cooking process breaks down the connective tissues in the meat, resulting in a tender and fall-apart texture.
To cook oxtails, you can use a Dutch oven or a large pot with a lid. Simply brown the oxtails in a little oil, then add your aromatics and liquid, cover the pot, and let it simmer over low heat. You can also use a slow cooker or Instant Pot to cook oxtails, which can significantly reduce the cooking time. Regardless of the method, the key is to cook the oxtails low and slow to achieve that tender and flavorful texture.
How do I make a rich and flavorful gravy to go with my oxtails?
To make a rich and flavorful gravy to go with your oxtails, you can use the cooking liquid from the oxtails as a base. Simply strain the liquid and discard any excess fat, then whisk in a little flour or cornstarch to thicken the gravy. You can also add a little red wine or beef broth to enhance the flavor.
To take your gravy to the next level, you can also add some aromatics like onions, carrots, and celery to the pot during the last 30 minutes of cooking. This will add a depth of flavor to the gravy that is simply amazing. Finally, you can season the gravy with a little salt, pepper, and herbs to taste, then serve it over the oxtails and enjoy.
Can I cook oxtails in a slow cooker or Instant Pot?
Yes, you can definitely cook oxtails in a slow cooker or Instant Pot. In fact, these appliances are perfect for cooking oxtails because they allow for slow and low cooking, which is ideal for tenderizing tougher cuts of meat.
To cook oxtails in a slow cooker, simply brown the oxtails in a little oil, then add your aromatics and liquid to the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours. To cook oxtails in an Instant Pot, brown the oxtails in a little oil, then add your aromatics and liquid to the pot. Cook on high pressure for 30-40 minutes, then let the pressure release naturally.
How do I know when my oxtails are cooked?
Oxtails are cooked when they are tender and fall-apart. You can check for doneness by inserting a fork or knife into the meat. If it slides in easily, the oxtails are cooked. You can also check the internal temperature of the meat, which should be at least 160°F (71°C) for medium-rare and 180°F (82°C) for medium.
Another way to check for doneness is to look for the texture of the meat. Cooked oxtails should be tender and easily shred with a fork. If the meat is still tough or chewy, it needs more cooking time. It’s also important to note that oxtails will continue to cook a little after they are removed from the heat, so it’s better to err on the side of undercooking than overcooking.
Can I serve oxtails with anything else besides gravy?
Yes, you can definitely serve oxtails with other sides besides gravy. Some popular options include mashed potatoes, roasted vegetables, rice and peas, and even pasta. Oxtails are a versatile dish that can be served with a variety of sides to suit your taste.
In the Caribbean, oxtails are often served with rice and peas, while in the Southern United States, they are often served with mashed potatoes and gravy. You can also serve oxtails with some crusty bread or over egg noodles for a hearty and comforting meal. The key is to find a side that complements the rich and flavorful texture of the oxtails.
Can I make oxtails ahead of time and refrigerate or freeze them?
Yes, you can definitely make oxtails ahead of time and refrigerate or freeze them. In fact, oxtails are one of those dishes that gets better with time, so making them ahead of time can actually enhance the flavor.
To refrigerate oxtails, simply cool them to room temperature, then refrigerate them in an airtight container for up to 3 days. To freeze oxtails, cool them to room temperature, then transfer them to a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to serve, simply thaw the oxtails overnight in the refrigerator, then reheat them in the oven or on the stovetop.