How to Cook Oxtails on the Stove: A Step-by-Step Guide

Understanding the Basics of Oxtail

Oxtail is a tough cut of meat that comes from the tail of cattle. Despite its toughness, it is a delicacy in many countries and can be cooked in various ways. In this article, I will show you how to cook oxtails on the stove.

One of the unique properties of oxtail is its high gelatin content. This is due to the connective tissue found in the tail, which breaks down during cooking and turns into gelatin. This gelatin gives the meat a rich, silky texture and adds a lot of flavor to the dish.

To make oxtail tender, it needs to be cooked low and slow. This will allow the connective tissue to break down gradually, resulting in a tender and flavorful meat. You can cook oxtail in a variety of liquids, such as water, wine, or broth, depending on your preference.

When selecting oxtail, it is essential to choose pieces that are fresh and have a bright red color. The meat should also be well-marbled with fat, as this will add flavor and keep the meat moist during cooking.

In summary, oxtail is a tough cut of meat that can be transformed into a delicious and tender dish with the right cooking techniques. Understanding the basics of oxtail, such as its gelatinous properties and the need for slow cooking, is crucial to achieving a successful oxtail dish.

Choosing the Right Ingredients

When it comes to cooking oxtails on the stove, choosing the right ingredients is essential to achieve the perfect flavor and texture. Here are some things to keep in mind when selecting your ingredients:

Selecting the Oxtails

The quality of the oxtails is crucial to the success of your dish. Look for fresh oxtails with a deep red color and a good amount of fat. The meat should be well-marbled and not too lean, as this will help keep it tender during cooking.

Choosing the Vegetables

Vegetables are an essential component of oxtail stew, as they add flavor and nutrition to the dish. Some popular choices include onions, potatoes, carrots, and peppers. When selecting your vegetables, choose fresh, high-quality produce that is in season.

Deciding on the Seasonings

Seasonings are what give oxtail stew its distinctive flavor. Some common seasonings include thyme, rosemary, garlic, Worcestershire sauce, and smoked paprika. You may also want to add some additional spices, such as Creole seasoning or oxtail seasoning, to enhance the flavor.

Here’s a table summarizing the key ingredients you’ll need:

Ingredient	Description
Oxtails	Fresh, well-marbled meat with a good amount of fat
Onions	Fresh, high-quality onions
Potatoes	Fresh, high-quality potatoes
Carrots	Fresh, high-quality carrots
Peppers	Fresh, high-quality peppers
Thyme	Fresh or dried thyme
Rosemary	Fresh or dried rosemary
Garlic	Fresh garlic
Worcestershire sauce	High-quality Worcestershire sauce
Creole seasoning	Optional seasoning to enhance flavor
Smoked paprika	Optional seasoning to enhance flavor
Oxtail seasoning	Optional seasoning to enhance flavor

Finally, don’t forget to season with salt and pepper to taste, and consider using cornstarch or sugar to thicken the stew if necessary.

Preparation Before Cooking

Thawing the Frozen Oxtail

Before cooking oxtail, it is important to thaw it properly. I usually take the frozen oxtail out of the freezer and place it in the refrigerator the night before I plan to cook it. This allows the oxtail to thaw slowly and evenly, ensuring that it cooks properly. If you don’t have time to thaw the oxtail overnight, you can also place it in a sealed plastic bag and submerge it in cold water for a few hours until it is completely thawed.

Preparing the Ingredients

To cook oxtail on the stove, you will need a few key ingredients. In addition to the oxtail, you will need onions, garlic, vegetables such as carrots and potatoes, and your favorite seasonings. Before you start cooking, it is important to prepare all of your ingredients. I like to chop my onions and garlic finely so that they cook evenly. For the vegetables, I usually peel and chop the carrots and potatoes into bite-sized pieces. You can also use other vegetables such as celery or bell peppers if you like.

Once all of your ingredients are prepped, it’s time to start cooking!

Cooking Process

Searing the Oxtails

To start cooking oxtails on the stove, I first sear them in a hot skillet. This process helps to develop a rich, deep flavor and a beautiful brown crust. I heat up a tablespoon of oil in a skillet over medium-high heat and then add the oxtails. I make sure to sear them on all sides until they are nicely browned. This should take about 3-4 minutes per side.

Braising the Oxtails

After searing the oxtails, I transfer them to a Dutch oven or stockpot. I add enough beef broth or water to cover the oxtails and then add some aromatics like onions, garlic, and bay leaves. I bring the liquid to a boil and then reduce the heat to low to let the oxtails simmer gently. I cover the pot with a lid and let the oxtails braise for about 2-3 hours until they are tender and fall off the bone.

Simmering the Oxtails

Another option for cooking oxtails on the stove is to simmer them in a slow cooker or pressure cooker. I follow the same process of searing the oxtails first and then transferring them to the slow cooker or pressure cooker. I add enough broth or liquid to cover the oxtails and then add some aromatics. I set the slow cooker to low and let the oxtails simmer for about 6-8 hours until they are tender and juicy. If using a pressure cooker, I set it to high pressure and cook for about 45 minutes to an hour.

Overall, cooking oxtails on the stove is a great way to infuse them with flavor and create a delicious, hearty meal. Whether using a Dutch oven, slow cooker, or pressure cooker, the low and slow cooking process is key to achieving tender, fall-off-the-bone meat.

Creating the Gravy

To create a flavorful gravy for the oxtails, I use the cooking liquid and broth as a base. Here’s how I do it:

Strain the cooking liquid and remove any large pieces of vegetables or herbs.
In a separate pot, heat up the cooking liquid and broth over medium heat until it comes to a simmer.
To thicken the gravy, I use a roux made from equal parts flour and butter. Melt the butter in a separate pan and add the flour, stirring constantly until it forms a paste. Slowly add the roux to the simmering liquid, whisking constantly to avoid lumps.
If you prefer a thicker gravy, you can also use cornstarch instead of flour. Mix cornstarch with cold water until it forms a slurry, then slowly add it to the simmering liquid, whisking constantly.
Let the gravy simmer for a few minutes until it thickens to your desired consistency. If it’s too thick, you can add more cooking liquid or broth to thin it out.

By using the cooking liquid and broth as a base, and adding a roux or cornstarch slurry to thicken it, you’ll have a rich and flavorful gravy to serve with your oxtails.

Serving Suggestions

Serving with Rice

Oxtails make for a hearty and filling meal when served with rice. The rice can be cooked separately or together with the oxtails, depending on your preference. To cook the rice separately, simply follow the instructions on the package and serve it alongside the oxtails. Alternatively, you can cook the rice together with the oxtails, which will infuse the rice with the rich flavors of the meat and spices. To do this, add the rice to the pot when the oxtails are almost done cooking and let it simmer until the rice is tender and fluffy. This dish can be served as a main course for dinner or as an appetizer for a special occasion.

Serving with Butter Beans

Another great way to serve oxtails is with butter beans. The creamy texture of the beans pairs well with the tender meat and savory sauce. To prepare the beans, simply drain and rinse a can of butter beans and add them to the pot with the oxtails when they are almost done cooking. Let the beans simmer for a few minutes until they are heated through and serve them alongside the oxtails. This dish is a great source of protein and can be served as a main course for dinner or as a hearty appetizer.

Overall, oxtails are a versatile and delicious ingredient that can be used in a variety of dishes. Whether you’re cooking for a crowd or just for yourself, oxtails are sure to satisfy. With these serving suggestions, you can create a memorable meal that everyone will enjoy.

Storing and Reheating Leftovers

When it comes to storing and reheating oxtail leftovers, there are a few things to keep in mind to ensure that they remain safe to eat and retain their flavor and texture.

Storing in the Refrigerator

If you plan on consuming your oxtail leftovers within the next few days, storing them in the refrigerator is a great option. To do so, transfer the leftovers to an airtight container, making sure to leave some space at the top for expansion. Then, place the container in the refrigerator and consume within 3-4 days.

Storing in the Freezer

If you don’t plan on consuming your oxtail leftovers within the next few days, storing them in the freezer is a better option. To do so, transfer the leftovers to a freezer-safe container, making sure to leave some space at the top for expansion. Then, place the container in the freezer and consume within 2-3 months for best results.

Reheating the Leftovers

When it comes to reheating your oxtail leftovers, there are a few different options depending on your preferences. One option is to reheat the leftovers on the stove over medium-low heat, stirring occasionally until heated through. Another option is to reheat the leftovers in the microwave, stirring occasionally until heated through. Regardless of the method you choose, make sure to heat the leftovers to an internal temperature of 165°F to ensure that they are safe to eat.

In summary, storing and reheating oxtail leftovers is a simple process that can help you save time and money while still enjoying a delicious meal. Just make sure to follow the proper storage and reheating guidelines to ensure that your leftovers remain safe and flavorful.

Additional Tips and Information

Cooking Time Considerations

When cooking oxtails on the stove, it’s important to consider the cooking time. Oxtails are a tough cut of meat, and slow cooking is required to achieve the desired tender, gelatinous texture. The cooking time can vary depending on the size of the oxtails and the cooking method used. Typically, it takes around 2-3 hours to cook oxtails on the stove.

To ensure that the oxtails are cooked evenly, it’s recommended to turn them occasionally during the cooking process. This will help to distribute the heat and ensure that all sides of the oxtails are cooked evenly. If you’re using a slow cooker, it’s not necessary to turn the oxtails as the heat is evenly distributed.

Nutritional Information

Oxtails are a good source of protein, iron, and other essential nutrients. However, they are also high in fat and calories, so it’s important to consume them in moderation. One serving of oxtails (3 ounces) contains approximately 170 calories, 11 grams of fat, and 16 grams of protein.

When cooking oxtails on the stove, it’s important to remove excess fat before cooking. This will help to reduce the overall fat content of the dish. Additionally, you can serve the oxtails with a side of vegetables or a salad to balance out the meal and increase the overall nutritional value.

Overall, cooking oxtails on the stove is a great way to achieve a tender, flavorful dish. With the right cooking time and preparation, you can create a delicious meal that is both nutritious and satisfying.