Oxtail
The most succulant recipe with Oxtail. Absolutely delicious!!
Servings: 4 people
Calories: 560kcal
Cost: $35
Equipment
- 1 Large pot Cast iron or soup pot
Ingredients
- 1.3 kilo Oxtail trimmed (fat removed and cut in pieces
- Salt & Pepper To taste
- 2 tbsp vegetable oil
- 1 onion large
- 3 cloves garlic minced
- 1 tbsp ginger fresh
- 1 cup beef broth
- 0.5 cup red wine e.g. Merlot or Cabernet Sauvignon
- 2 tbsp soy sauce
- 2 tbsp Worcestershire Sauce
- 2 bay leaves
- 1 tsp thyme dried
- 2 carrots sliced
- 2 stalks celery sliced
Instructions
- Season oxtails with salt and pepper.
- In a large pot or cast iron pot, heat oil over medium-high heat.
- Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside.
- In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
- Return oxtails to the pot.
- Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
- Add carrots and celery in the last 30 minutes of cooking.
- Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.
Notes
Sauce can be thickened a little by adding (sweet) potatoes to the mix. You can also add optional things for personal choice e.g. mushrooms. I chopped mushrooms very large and rough and added it with the carrots and celary during the last 30 minutes.