How to Cook Oxtails in the Oven: A Simple and Delicious Recipe

Oxtail Preparation

Choosing the Oxtail

When choosing oxtail for your recipe, look for pieces that are fresh and have a bright red color. Avoid oxtail that is discolored or has a foul odor. The best oxtail pieces are those that are well-marbled with fat, as this will help keep the meat tender and moist during cooking.

Trimming the Fat

Before cooking, it’s important to trim excess fat from the oxtail. While some fat is necessary for flavor and tenderness, too much can make the dish greasy and unappetizing. Use a sharp knife to remove any large pieces of fat from the oxtail, leaving a thin layer to help keep the meat moist during cooking.

Marinating the Oxtail

Marinating the oxtail is an important step in preparing this delicious dish. A good marinade will help infuse the meat with flavor and tenderize it, making it more succulent and flavorful. To marinate the oxtail, combine your favorite oxtail seasoning with some oil, vinegar, and other seasonings in a large bowl. Add the oxtail pieces to the bowl and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if possible.

By following these simple steps for preparing oxtail, you’ll be able to create a delicious and satisfying meal that your family and friends will love.

Cooking Equipment

When it comes to cooking oxtails in the oven, there are several pieces of equipment you can use. Here are three options:

Using a Dutch Oven

A Dutch oven is a great option for cooking oxtails in the oven. It’s a heavy, cast-iron pot with a tight-fitting lid that can be used on the stovetop or in the oven. Here’s how to use a Dutch oven for cooking oxtails:

Preheat the oven to 325°F.
Season the oxtails with salt and pepper.
Heat some oil in the Dutch oven over medium-high heat and brown the oxtails on all sides.
Remove the oxtails from the Dutch oven and set them aside.
Add some chopped onions, carrots, and celery to the Dutch oven and cook until softened.
Add some garlic and cook for another minute.
Add some beef broth, red wine, and tomato paste to the Dutch oven and stir to combine.
Add the oxtails back to the Dutch oven and bring the liquid to a simmer.
Cover the Dutch oven with the lid and transfer it to the oven.
Cook for 3-4 hours, or until the oxtails are tender.

Using a Baking Pan

If you don’t have a Dutch oven, you can also use a baking pan to cook oxtails in the oven. Here’s how to do it:

Preheat the oven to 325°F.
Season the oxtails with salt and pepper.
Heat some oil in a large skillet over medium-high heat and brown the oxtails on all sides.
Remove the oxtails from the skillet and set them aside.
Add some chopped onions, carrots, and celery to the skillet and cook until softened.
Add some garlic and cook for another minute.
Add some beef broth, red wine, and tomato paste to the skillet and stir to combine.
Transfer the mixture to a baking pan.
Add the oxtails to the baking pan and cover with aluminum foil.
Bake for 3-4 hours, or until the oxtails are tender.

Using Aluminum Foil

If you want to cook oxtails in the oven without using a baking pan, you can use aluminum foil. Here’s how:

Preheat the oven to 325°F.
Season the oxtails with salt and pepper.
Place the oxtails in the center of a large sheet of aluminum foil.
Add some chopped onions, carrots, and celery to the foil.
Add some beef broth, red wine, and tomato paste to the foil.
Fold the foil over the oxtails and seal the edges to create a tight packet.
Place the packet on a baking sheet and transfer it to the oven.
Bake for 3-4 hours, or until the oxtails are tender.

No matter which method you choose, cooking oxtails in the oven can be a delicious and satisfying meal.

Ingredients and Seasoning

Essential Ingredients

To cook oxtails in the oven, you will need the following essential ingredients:

Oxtails
Onion
Garlic
Carrots
Potatoes
Beef stock
Water

Herbs and Spices

To add flavor and aroma to your oxtails, you can use the following herbs and spices:

Salt
Pepper
Black pepper
Cayenne pepper
Paprika
Oregano
Rosemary
Fresh thyme
Bay leaves

Vegetables and Extras

To add more texture and nutrition to your oxtails, you can add the following vegetables and extras:

Tomato paste
Olive oil
Vegetable oil
Kosher salt
Garlic cloves
Brown sugar
Flour
Cornstarch
Worcestershire sauce
Soy sauce
Hot sauce
Scotch bonnet
Browning

You can also add mashed potatoes, beans, or butter beans as a side dish to complement the oxtails.

That’s all you need to know about the ingredients and seasoning for cooking delicious oxtails in the oven.

Cooking Process

Braising the Oxtail

To start, I preheat the oven to 325°F. Then, I heat a tablespoon of oil in a large Dutch oven over medium-high heat. I add the oxtails to the pot and brown them on all sides, turning occasionally, for about 10 minutes. Once they’re browned, I remove them from the pot and set them aside.

Next, I add chopped onions, carrots, and celery to the pot and sauté them until the onions are translucent. I add minced garlic and cook for another minute. Then, I pour in beef broth and red wine, scraping the bottom of the pot to loosen any browned bits. I add tomato paste, bay leaves, thyme, and rosemary. Finally, I return the oxtails to the pot, cover it with a lid, and transfer it to the oven to braise for 3-4 hours until the meat is fork-tender.

Baking the Oxtail

To bake the oxtails, I preheat the oven to 350°F. I remove the oxtails from the braising liquid and place them in a baking dish. I pour some of the braising liquid over the oxtails, cover the dish with foil, and bake for 30-40 minutes until the oxtails are heated through.

Making the Sauce

To make the sauce, I strain the braising liquid through a fine-mesh strainer into a saucepan. I bring the liquid to a boil and let it reduce by half. Then, I whisk in a slurry made of cornstarch and water, and cook for another minute until the sauce thickens. I season the sauce with salt and pepper to taste.

Checking the Meat

To check if the meat is done, I use a fork to test if it’s tender. If it easily falls off the bone, it’s done. If not, I continue to braise it until it’s fork-tender. The oxtails should have a beefy flavor and be very tender.

Overall, oxtails are a great choice for stews, gravies, or baked dishes. They are a flavorful and affordable cut of meat that can be cooked in many different ways.

Serving Suggestions

When it comes to serving oxtails, there are many options to choose from. Here are a few serving suggestions that I recommend:

Rice: Oxtails pair well with rice, especially if you have a sauce or gravy that you can pour over the rice. I suggest using white or brown rice, depending on your preference.
Pasta: If you want to switch things up, you can serve oxtails with pasta. I recommend using a hearty pasta such as rigatoni or penne, and tossing it in some of the oxtail sauce.
Crusty Bread: Oxtails are perfect for a rustic, family-style meal. You can serve them with a crusty bread to soak up all the delicious juices.
Leftovers: Oxtails are great for leftovers. You can reheat them in the oven or on the stove, and they will still taste just as good.
Airtight Container: If you have any leftovers, store them in an airtight container in the fridge. They will keep for a few days and make for an easy meal when you’re short on time.

Overall, oxtails are a versatile and delicious cut of meat that can be served in many different ways. Experiment with different sides and sauces to find your perfect combination.

Nutritional Information

When it comes to oxtails, they are a great source of protein. A 3-ounce serving of oxtail contains approximately 22 grams of protein. This makes it an excellent choice for those who are looking to increase their protein intake.

However, it is important to note that oxtail can also be high in sodium. A 3-ounce serving of oxtail contains approximately 430 milligrams of sodium. This is about 18% of the recommended daily intake for sodium. As such, those who are watching their sodium intake should be cautious when consuming oxtail.

On the other hand, oxtail is a good source of potassium. A 3-ounce serving of oxtail contains approximately 260 milligrams of potassium. This is about 7% of the recommended daily intake for potassium. Potassium is an essential mineral that helps to regulate blood pressure and maintain proper muscle and nerve function.

Lastly, oxtail is also a good source of iron. A 3-ounce serving of oxtail contains approximately 3 milligrams of iron. This is about 17% of the recommended daily intake for iron. Iron is essential for the formation of red blood cells and helps to transport oxygen throughout the body.

Overall, oxtail is a nutritious and delicious cut of meat that can be enjoyed in moderation as part of a balanced diet.

Alternative Cooking Methods

Slow Cooker Oxtails

If you prefer a slow-cooked flavor, you can use a slow cooker to cook oxtails. Here is how I usually do it:

Season the oxtails with salt and pepper.
Heat a large skillet over medium-high heat and add a tablespoon of oil.
Brown the oxtails on all sides and transfer them to the slow cooker.
Add chopped onions, carrots, celery, garlic, and bay leaves to the slow cooker.
Pour beef broth or water into the slow cooker until the oxtails are covered.
Cook on low for 8 hours or high for 4-5 hours until the meat is tender and falls off the bone.
Serve with rice, mashed potatoes, or oxtail soup.

Stovetop Oxtails

If you don’t have an oven or slow cooker, you can still cook oxtails on the stovetop. Here is how:

Season the oxtails with salt and pepper.
Heat a large Dutch oven or pot over medium-high heat and add a tablespoon of oil.
Brown the oxtails on all sides and transfer them to a plate.
Add chopped onions, carrots, celery, garlic, and bay leaves to the pot and sauté for a few minutes until fragrant.
Return the oxtails to the pot and add enough beef broth or water to cover them.
Bring the liquid to a boil, then reduce the heat to low and simmer for 2-3 hours until the meat is tender and falls off the bone.
Serve with rice, mashed potatoes, or oxtail soup.

That’s it for alternative cooking methods. Now you have three different ways to cook oxtails: in the oven, slow cooker, or stovetop. Choose the one that suits your taste and equipment.

International Variations

When it comes to cooking oxtails, there are many international variations that can be explored. Here are a few of my favorites:

Jamaican Oxtails

Jamaican oxtails are a popular delicacy in Jamaica and have gained popularity worldwide. The meat is slow-cooked in a rich, flavorful sauce made with a combination of spices, herbs, and vegetables. Some of the key ingredients used in Jamaican oxtail recipes include scallions, thyme, allspice, garlic, and hot peppers.

To make Jamaican oxtails, start by seasoning the meat with salt and pepper. Then, brown the oxtails in a large pot before removing them and setting them aside. Next, sauté onions, garlic, and hot peppers in the same pot before adding the oxtails back in along with the rest of the ingredients. Cover the pot and let the oxtails simmer for a few hours until they are tender and falling off the bone.

Braised Oxtails

Braised oxtails are a classic dish that can be found in many different cuisines around the world. The meat is slow-cooked in a liquid until it is tender and flavorful. Some of the most common ingredients used in braised oxtail recipes include red wine, beef broth, tomatoes, and herbs.

To make braised oxtails, start by seasoning the meat with salt and pepper. Then, brown the oxtails in a large pot before removing them and setting them aside. Next, sauté onions, carrots, and celery in the same pot before adding the oxtails back in along with the rest of the ingredients. Cover the pot and let the oxtails simmer for a few hours until they are tender and falling off the bone.

Overall, oxtails are a delicious and versatile cut of meat that can be used in a variety of international dishes. Whether you prefer Jamaican-style oxtails or braised oxtails, there is no shortage of options when it comes to cooking this flavorful meat.