Tender Oxtail

Why You’ll Love This Recipe

Oxtail is one of those cuts of meat that, when cooked right, becomes incredibly tender and flavorful. The slow cooking process infuses the meat with the aromatic flavors of garlic, ginger, cumin, and rosemary, while the dark soy sauce brings depth and a slight sweetness to the dish. The result is a savory, comforting meal that is perfect for cozy dinners or special occasions. You’ll love how simple the ingredients are, yet how rich and satisfying the dish turns out!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 kg oxtail
• 1 cup red onion, diced
• 1 ½ tablespoons garlic, minced
• 1 tablespoon ginger, minced
• ½ cup fresh rosemary
• 2 tablespoons vegetable oil
• 1 cup dark soy sauce
• 1 teaspoon cumin
• 1 teaspoon black pepper

Directions

1. Prepare the oxtail: Start by washing the oxtail and patting it dry with paper towels. Cut the oxtail into smaller pieces if needed.
2. Brown the oxtail: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, add the oxtail in batches (don’t overcrowd the pot) and brown on all sides. This should take about 5-7 minutes per batch. Once browned, remove the oxtail and set it aside.
3. Sauté the aromatics: In the same pot, add the diced red onion, minced garlic, and ginger. Sauté for about 3-5 minutes until the onions are softened and fragrant.
4. Add spices and soy sauce: Stir in the cumin and black pepper, then add the dark soy sauce and fresh rosemary. Stir everything together, allowing the soy sauce to caramelize slightly for about 2-3 minutes.
5. Cook the oxtail: Return the browned oxtail to the pot and add enough water to just cover the meat. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the oxtail is tender and the meat is falling off the bone. You can also cook this in a slow cooker on low for 6-8 hours.
6. Check for seasoning: Taste the broth and adjust seasoning if necessary. You can add more soy sauce for saltiness or more black pepper for heat.
7. Serve: Once the oxtail is tender and the flavors have melded together, remove the pot from heat. Serve the oxtail hot with the broth, and enjoy!

Servings and Timing

This recipe serves approximately 4-6 people.

• Prep Time: 10 minutes
• Cook Time: 2 ½ – 3 hours (or 6-8 hours in a slow cooker)
• Total Time: 2 ½ – 3 hours (or 6-8 hours in a slow cooker)

Variations

• Spicy version: Add a couple of chopped chili peppers or some cayenne pepper to the pot to bring a spicy kick to the dish.
• Vegetable additions: You can add vegetables like carrots, potatoes, or parsnips during the last 30-45 minutes of cooking for a complete, one-pot meal.
• Herb options: While rosemary adds a great flavor, you can also experiment with thyme or bay leaves for a different herbal profile.

Storage/Reheating

• Storage: Store leftover oxtail in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes well. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.

FAQs

1. Can I use oxtail in a slow cooker?

Yes! Follow the steps to brown the oxtail and sauté the aromatics, then transfer everything to the slow cooker. Add enough water to cover the meat, and cook on low for 6-8 hours until the oxtail is tender.

2. Can I use beef broth instead of water?

Yes, using beef broth instead of water will add more depth of flavor to the dish. It’s a great option for extra richness.

3. What can I serve with this oxtail dish?

Oxtail pairs wonderfully with mashed potatoes, rice, or even a simple side of steamed vegetables. The flavorful broth also works great over pasta or crusty bread.

4. Can I use a pressure cooker or Instant Pot for this recipe?

Yes, you can use a pressure cooker or Instant Pot. After browning the oxtail and sautéing the aromatics, add the remaining ingredients and cook under high pressure for 45-60 minutes, then release the pressure naturally.

5. Can I make this recipe ahead of time?

Yes, this dish actually gets better with time. You can make it the day before and store it in the refrigerator. The flavors will have more time to develop, and the oxtail will remain tender.

6. Can I use a different cut of beef?

While oxtail is ideal for this recipe due to its rich flavor and tenderness when slow-cooked, you can use beef short ribs or stew meat as a substitute. The cooking time may be slightly shorter with these cuts.

7. Can I make this dish spicier?

If you like heat, add some chopped chilies, red pepper flakes, or a splash of hot sauce to the broth to add spice to the dish.

8. How do I know when the oxtail is done?

The oxtail is done when the meat is tender and easily falls off the bone. You should be able to shred the meat with a fork, and the broth should be rich and flavorful.

9. Can I thicken the broth?

If you prefer a thicker sauce, you can remove some of the liquid and reduce it on the stovetop until it reaches your desired thickness. Alternatively, you can add a cornstarch slurry (cornstarch mixed with water) to the simmering broth.

10. Can I make this recipe without soy sauce?

Yes, you can substitute soy sauce with tamari for a gluten-free option or use coconut aminos for a soy-free alternative. You can also adjust the seasoning with salt to taste.

Conclusion

This Most Tender Oxtail Ever recipe is perfect for anyone who loves rich, flavorful meat that falls off the bone. With simple ingredients and easy preparation, you’ll create a dish that’s comforting and satisfying every time. Whether you’re preparing it for a special occasion or a weeknight dinner, this oxtail recipe is bound to become a family favorite. Enjoy the melt-in-your-mouth tenderness and savory depth of flavor with every bite!

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