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Oxtail cooking recipes

Oxtail is actually beef tail and I've never eaten it before. But I've read a lot about them in other food blogs and heard that it's quite expensive . Oxtail is rather pricey so I'm not sure if the bit of extra flavor and gelatinous texture is worth the expense. If you'd like, use all oxtail or substitute some of the leg bones with an oxtail. It is best cooked slowly and for a long time. Choose a large, heavy non-stick pan with depth to it.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is tail of an ox. Not to be confused with ass - it is the tail. Oxtail is one of the most underated meats with the most incredible flavour when cooked correctly. One of the best ways to cook it is in what we call a Potjie Pot.This is a traditional method of South African cooking.


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Oxtail is never exorbitantly priced. I bought six to seven ounces a person for my stew. Oxtail is a cheap cut, meant to be braised. Two years ago, when I was on a pressure cooker craze, I almost always pressure cooked my oxtail.


Fry 4 or 5 pieces at a time for about 2-3 minutes. Have two paper towels ready. Fry gently for around 15 minutes until the onion is soft. Add the cumin seeds and paprikas, mix well, fry for 10 seconds then add the cooking liquid from the oxtail and the beef stock. Fry the onions in hot oil or butter until translucent. Add the mince and fry until slightly cooked and crumby.


Add oxtail and fry until well-heated through. Add the onion, carrot, garlic and bay leaves to the pan. Cook for 1 minute, stirring occasionally. Add eggs and then flour. Do not over mix.

Add the browned oxtail pieces and stir to coat. Pour in a bottle and a half of sturdy, dry red wine (I used a bottle of Torres Sangre de Toros from Catalunia (the one with the little bull dangling from the foil) and a half bottle of a California Central Coast Sirah), a can (or box, if you use Pomi (highly recommended) strained tomatoes (then pour a splash of sherry in the box or can, swirl and pour in), two bay leaves, broken in quarters, a few sprigs of fresh thyme, a pinch of dry thyme, two heaping teaspoons of Spanish pimenton dulce, a generous amount (a quart at least) of brown stock (I use my "leftover bone" stock, which is made from whatever bones are in the freezer - this one was a mix of lamb, beef (t-bones from barbecue (adds an interesting smokiness), and chicken) and let simmer, skimming every 15 to 30 minutes, for three or more hours. Add the oxtails to the pan, pour in the wine and the mushroom soaking liquid, if any. Increase the heat to medium and boil until the pan liquid is reduced by half. Add 4 cups of water, bring to the boil, then lower the heat and simmer until the oxtail is tender, adding more water if necessary. Reduce the sauce to a thick gravy by increasing the heat, then add the tomatoes, onions, garlic, thyme, hot pepper, salt and black pepper.






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