Tender Braised Oxtails

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Tender Braised Oxtails Recipe by Mr. Make It Happen

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Introduction

In the world of comfort food, few dishes offer the rich, succulent goodness of braised oxtail. This culinary masterpiece, with its tender meat, rich sauce, and hearty flavors, has been satisfying hungry souls for centuries. In this blog post, we’ll take a culinary journey into the world of braised oxtail, exploring its history, its preparation, and why it’s a beloved favorite in kitchens around the globe.

A Rich History:

Braised oxtail has humble origins, rooted in the tradition of using every part of the animal for sustenance. Oxtail, once considered a humble cut of meat, was often used in peasant cuisine due to its affordability and versatility. Over time, however, braised oxtail evolved from a simple peasant dish into a gourmet delicacy enjoyed by food lovers around the world. Today, braised oxtail is celebrated for its rich, complex flavors and tender, succulent meat.

Flavorful Variations:

One of the beauties of braised oxtail is its versatility – there are countless variations and adaptations of the dish across different cuisines and cultures. In Italy, for example, oxtail is often braised with tomatoes, wine, and aromatic herbs to create a rich and savory sauce. In the Caribbean, oxtail is simmered with spices, peppers, and coconut milk for a flavorful and fragrant stew. No matter the variation, the essence of braised oxtail remains the same – a comforting and satisfying meal that’s perfect for any occasion.

First things first, let’s get started with our Oxtail marinade. I prefer to do this overnight if I have the time, but in a pinch, 1 hour is better than nothing. Grab yourself some good Jerk Seasoning, allspice, soy sauce, browning, green seasoning, brown sugar, fresh herbs, scotch bonnets or habanero peppers, garlic, and ginger. Mix all of your ingredients together and then coat the oxtail in the marinade.

Once you’ve allowed time for the oxtail to marinate, it’s time for one of the most important steps…. Searing the meat! Don’t skip this step, otherwise you’ll end up with grey oxtail that lack in texture and flavor.

Once the meat is seared beautifully, it’s time to prepare the braising liquid.

The Art of Braising:

Braising is a cooking technique that involves searing meat on high heat, then slowly cooking it in a liquid until it becomes tender and flavorful. When it comes to braising oxtail, the process is no different. The oxtail is first seasoned and seared to develop a deep, caramelized crust, then simmered in a flavorful broth or sauce until it reaches meltingly tender perfection. The result is a dish that’s bursting with flavor and fall-off-the-bone goodness.

Grab the same dutch oven that you used to sear the oxtail (this can be done in a pressure cooker on high for 55 minutes as well, but the low and slow method is a bit better in terms of flavor IMO) and add your veggies and herbs, along with a touch of oil. Next, add back in the Oxtail and then your beef stock and remainder of marinade. Season generously and throw in your spicy peppers.

Cover with a lid and braise for 2.5-3.5 hours depending on the size of your oxtail. They should be falling off the bone tender.

Before serving, I like to strain the braising liquid and thicken it up a bit by either reducing it for 30 minutes OR adding a slurry which is equal parts water and corn starch. Then I add my oxtail to the skillet with the gravy and let it come together for 5-10 minutes before plating. Serve with rice, mashed potatoes, cabbage, etc.

 In a world filled with fast food and convenience meals, braised oxtail stands out as a timeless classic that celebrates the art of slow cooking and the joy of sharing a delicious meal with loved ones. Whether enjoyed on a cozy night in or served up for a special occasion, braised oxtail is sure to warm your heart and satisfy your soul with its rich, succulent goodness. So why not embrace the comfort and flavor of braised oxtail and make it a regular part of your culinary repertoire? With its rich history, flavorful variations, and hearty appeal, braised oxtail is a culinary journey worth savoring. Cheers to good food, good company, and the simple pleasures of deliciousness!

Mr. Make It Happen | Tender Braised Oxtail Recipe – Money Shot

Tender Braised Oxtails

By: Mr. Make It Happen
Servings: 6 servings
Prep: 15 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 45 minutes
In the world of comfort food, few dishes offer the rich, succulent goodness of braised oxtail. This culinary masterpiece, with its tender meat, rich sauce, and hearty flavors, has been satisfying hungry souls for centuries. In this blog post, we'll take a culinary journey into the world of braised oxtail, exploring its history, its preparation, and why it's a beloved favorite in kitchens around the globe.

Equipment

  • 1 Cutting Board
  • 1 Mr. Make It Happen Chef Knife or preferred Kitchen Knife
  • 1 Stew Pot or dutch oven, or slow cooker
  • 1 Saute Pan
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Instructions 

  • First things first, let’s get started with our Oxtail marinade. I prefer to do this overnight if I have the time, but in a pinch, 1 hour is better than nothing.
  • Grab yourself some good Jerk Seasoning, allspice, soy sauce, browning, green seasoning, brown sugar, fresh herbs, scotch bonnets or habanero peppers, garlic, and ginger. Mix all of your ingredients together and then coat the oxtail in the marinade.
  • Once you’ve allowed time for the oxtail to marinate, it’s time for one of the most important steps…. Searing the meat!
  • Once the meat is seared beautifully, it’s time to prepare the braising liquid.
  • Grab the same dutch oven that you used to sear the oxtail (this can be done in a pressure cooker on high for 55 minutes as well, but the low and slow method is a bit better in terms of flavor IMO) and add your veggies and herbs, along with a touch of oil.
  • Next, add back in the Oxtail and then your beef stock and remainder of marinade. Season generously and throw in your spicy peppers.
  • Cover with a lid and braise for 2.5-3.5 hours depending on the size of your oxtail. They should be falling off the bone tender.
  • Before serving, I like to strain the braising liquid and thicken it up a bit by either reducing it for 30 minutes OR adding a slurry which is equal parts water and corn starch.
  • Then I add my oxtail to the skillet with the gravy and let it come together for 5-10 minutes before plating. Serve with rice, mashed potatoes, cabbage, etc.

Video

Notes

For the Oxtail marinade, I prefer to do this overnight if I have the time, but in a pinch, 1 hour is better than nothing.

Additional Info

Course: Favorites, Main Course
Cuisine: Jamaican

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About Matt Price

I’m Matt Price – A self taught “Home Chef”, or “Internet Chef”, lol, from Virginia. I’m super passionate about cooking and sharing recipes and techniques to elevate home cooking. Too many of us have drifted away from the kitchen – and my goal is to change that! Let’s Make It Happen.

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