how do you cook oxtails?

Answer 1

Here are four thoughts

Braised Oxtail
2 kg oxtails
750 ml white wine (cabarnet or similar)
4 fresh thyme sprigs
8 small sweet potatoes, peeled and cubed
25 white pearl onions or shallots
olive oil
salt
pepper

Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.
Cook in 150 C/300 F oven for 2 hours.
Add sweet potatoes and onions, and cook another 30 minutes.
Season and serve hot.

4 lbs oxtails
salt and pepper
2 tablespoons olive oil
5 cloves garlic, sliced thin
1 cup dry red wine
2 cups italian tomato sauce (or your favorite pasta sauce)
1 can tomatoes (optional)

Oxtail pasta sauce

Season oxtails with salt and pepper.
Heat a 6 quart stove top covered casserole and add the oil and garlic.
Saute for just a moment and add one third of the meat.
Brown well on both sides and remove.
Brown next third and then last third.
Drain fat from the pot and return all the meat, along with all the other ingredients.
Cover and simmer until very tender, about 2 1/2 hours.
You may need to add a bit of water now and then if the mixture dries out.
I add a can of chopped tomatoes at the end.

Oxtail stew

2 kg of good meaty oxtails
2 teaspoons oil
1 onion, diced
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
3 teaspoons tomato paste (plus some)
2 cups beef stock
1 cubed turnip
1 cubed swede or parsnip
1 diced carrot
2 cubed potatoes

Trim the excess fat off the oxtail.
In a large pot or Dutch oven, fry the oxtails until browned and cooked through.
Remove from pot.
Place diced ginger, onion and garlic in pot with meat juices and cook until onions are brown and soft.
Throw in dollops of tomato paste and mix well.
Return oxtails to the pot and add 1/2 cup of beef stock and keep mixing over heat.
Add all the chopped up vegetables to the meat mixture.
Add remaining stock and cook until vegetables are cooked.
For a more tender meat, stew for a longer period.
You may have to add a cup or two of beef stock or water to prevent drying out.

Oxtail Casserole

2-3 oxtails, cut up
1 medium onion, chopped
1 large carrot
1 tablespoon brown sugar
1 can tomatoes
1 (6 ounce) can tomato paste
2-3 cloves garlic
beef stock
bouquet garni (or a tsp. mixed herbs)
salt and pepper

Brown meat all over in a little oil, in a large pot.
Add onion and carrot and stir through oil.
Add crushed garlic, stock, (almost to cover) tomatoes and paste, sugar, bouquet garni and salt and pepper.
Cook on low for about 2 hours (till the meat is falling off the bones).
(pressure cook 30 mins, or crockpot 8 hours) Leave to cool, skim off fat; thicken with cornflour mixed with a little water.
Meat can be removed from bones, just reheat after you take off the fat, and pick up each bone with tongs, the meat will just fall off.
If it doesn't, it isn't cooked.
Serve with mashed potatoes and greens.

Answer 2

Oxtails
Recipe Number: 1035906936
Contributor: Jeanette Horvat
Serves: 4 to 6
Calories Per Serving:
Preparation Time: 20 minutes
Difficulty: Easy


Ingredients:
1 large pkg oxtails
1 envelope onion mushroom soup mix(can also use onion soup mix instead)
1 med. size onion
1 cup mushrooms (optional)
1 can of cream of mushroom soup with roasted garlic or cream of celery soup
pepper
season salt to taste
half soup can of water
small amt of oil
Cooking Instructions:
place oxtails in crockpot. Pour soup mix into cup with small amount of water to mix well. Pour this mixture over the oxtails. Add onion, mushrooms and a small amount of season salt & pepper. Pour can of soup over all with the half soup can full of water.
Serving Suggestions:
Cook on slow for about 5 or 6 hours. No need to add a lot of water since the oxtails will produce water while cooking. When almost done sprinkle flour over top of oxtails and mix gently so not to splash.
Additional Comments:
Serve with wild rice, greens and cornbread!

So good you will want to fix a big pot full!!!!

Answer 3

i have a great recipe given to me by an english chef.........you take 2 lbs of oxtail that has been cut into pices about 1 to 2 inch bonesthen put some oil in a dutch oven an brown the meat then add 1 chopped onion 1 bay leaf 4 cloves of garlic chopped and brown a little more then add 8 cups of water and bring to a boil then simmer 2 hrs....then add 1/2/cup of barley and 1 carrot sliced into thin rounds and 1 cup watercress cook until tender salt and pepper to taste......now i have done thid in a crockpot as long as you do the browning on the stove then put in crock pot all day then 1/2 way thru the day add the last ingredients......garnid with sprigd of watercress on the bowls..........OXTAIL AND WATERCRESS SOUP............cheers

Answer 4

OXTAIL STEW
4 lbs oxtails, cut into 2 inch lengths
1/4 cup flour
salt and pepper
2 tbs, salad oil
1 medium tomato, peeled and chopped
1 onion, chopped
3 carrots, chopped
2 turnips, chopped
1 clove garlic, crushed
1 bay leaf
3 cups beef bouillon
1 cup port wine
1/2 tsp. pepper
2 leeks, sliced

Coat meat with flour; sprinkle with salt and pepper. In skillet or slow-cooking pot with browning unit, brown meat in oil. Drain off excess fat. Combine browned meat in slow-cooking pot with remaining ingredients. Cover and cook on low for 7 to 9 hrs. Remove bay leaf and oxtails. Cut meat off bones; dice and return to stew. let stand a few minutes; skim excess fat off top. Makes 6-8 servings

If time permits, refrigerate stew; skim off excess cold fat and then reheat stew at serving time.

Answer 5

yes!they taste great! Braised oxtails in root vegetables and gravy are the best!

Answer 6

Oxtail soup...very delish!

Answer 7

I agree with the person above.

I always cook them in a crock pot, for about 8 hours. But 2 hours before they are done add your veggies (carrots, celery, potato's)... Season to taste.

Answer 8

A veg is a plant or part of a herb used as food

Answer 9

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 10

SLOW COOK FOR FOUR HOURS THEN ADD MIX VEG OR POTATOES ONIONS