Braised Oxtails Recipe

History of Braised Oxtails Recipe:

Braised Oxtails is a classic dish that dates back centuries. Oxtail itself refers to the tail of an ox or a steer, which was a popular cut of meat in traditional European cuisine. In ancient times, oxtails were typically used in hearty stews and slow-cooked dishes, as they are rich in collagen and connective tissues, making them ideal for braising.

In the early days, oxtails were considered a cheaper, less desirable cut of meat. However, over time, people started to recognize their unique flavor and texture. As a result, oxtails became a staple in many regional cuisines, including Asian, African, Caribbean, and European.

Braising is a cooking technique that involves browning the meat and then simmering it in a flavorful liquid for an extended period. This slow cooking process allows the flavors to develop and the meat to become tender and succulent.

Fun Facts about Braised Oxtails:

1. Oxtail is often considered a delicacy in many countries and is served on special occasions.
2. In Korean cuisine, braised oxtails are known as "galbi-jjim" and are a popular dish during festive celebrations.
3. Oxtails are also a favorite ingredient in traditional Jamaican dishes, such as oxtail stew.

Now, let's dive into the recipe for Braised Oxtails:

- 2 oxtails, jointed and washed
- 6 onions, sliced
- Water, enough to cover the oxtails
- 2 small carrots, diced
- 1 green pepper, diced
- 1 sprig of parsley
- 1/2 cup of tomatoes, chopped
- 6 small potatoes, peeled
- 8 lengths of macaroni
- 1/2 cup of flour (for browning)
- Salt and pepper to taste


1. Begin by browning the onions: In a large pot, heat some oil and add the sliced onions. Cook them over medium heat until nicely browned.
2. Add the oxtails: Once the onions are browned, add the jointed and washed oxtails to the pot. Stir them together with the onions, allowing the oxtails to brown on all sides.
3. Simmer the oxtails: Pour enough water to cover the oxtails in the pot. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Let the oxtails simmer slowly for about an hour.
4. Add the vegetables: After an hour of simmering, add the diced carrots, green pepper, parsley, tomatoes, and small potatoes to the pot. Stir them into the liquid, ensuring everything is well combined.
5. Continue cooking: Allow the oxtails and vegetables to cook for another hour or until they are tender. The meat should be easily pulled apart with a fork, and the vegetables should be soft.
6. Thicken the sauce: To thicken the sauce, take a separate pan and put in the 1/2 cup of flour. Stir the flour over moderate heat until it turns nicely browned. Then, gradually whisk in some of the cooking liquid from the oxtails until the mixture thickens.
7. Cook the macaroni: Prepare the macaroni separately according to the package instructions. Cook until al dente, then drain and set it aside.
8. Serve: Place the cooked macaroni on a dish and pour the braised oxtails and vegetables over it. Serve hot and enjoy!

Similar Recipe Dishes:

Braised oxtails have inspired many variations and similar dishes around the world. Some of these include:

1. Oxtail Stew: This is a thicker version of braised oxtails, where the liquid is reduced to a thick, rich sauce. It often includes additional vegetables and seasonings.
2. Korean Galbi-Jjim: This is a Korean dish that is similar to braised oxtails. It typically features braised beef short ribs or oxtails in a soy-based sauce with various vegetables.
3. Jamaican Oxtail Stew: This is a popular dish in Jamaican cuisine, where the oxtails are slow-cooked with traditional spices such as thyme, allspice, and Scotch bonnet peppers.

These dishes all showcase the deliciousness and versatility of oxtails. Whether you prefer them braised, in a stew, or with a unique cultural twist, oxtails are an ingredient that never fails to impress.



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