Perfect for those chilly evenings or when you’re craving something deeply flavorful, these stove-top oxtails are a game-changer. Packed with rich flavors and fall-off-the-bone tenderness, this recipe is a must-try for any meat lover.
Why This Recipe Works
- The slow cooking process ensures the oxtails become incredibly tender, absorbing all the flavors from the spices and liquids.
- Using a combination of beef broth and red wine adds depth and richness to the dish that water alone cannot achieve.
- Browning the oxtails before simmering locks in the juices, ensuring each bite is succulent and flavorful.
Ingredients
- 3 lbs oxtails, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Oxtails
Heat the olive oil in a large pot over medium-high heat. Season the oxtails with salt and pepper, then add them to the pot. Brown on all sides, about 3-4 minutes per side. This step is crucial for developing flavor, so don’t rush it.
Step 2: Sauté the Aromatics
Remove the oxtails and set aside. In the same pot, add the onion and garlic, sautéing until softened, about 5 minutes. The fond (brown bits) from the oxtails will add incredible flavor to the dish.
Step 3: Deglaze the Pot
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly. This step ensures all those delicious flavors are incorporated into the sauce.
Step 4: Simmer the Oxtails
Return the oxtails to the pot. Add the beef broth, tomato paste, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the oxtails are tender.
Step 5: Serve and Enjoy
Once the oxtails are fall-off-the-bone tender, remove them from the pot. If desired, skim any excess fat from the sauce. Serve the oxtails with the sauce over mashed potatoes or rice for a complete meal.
Tips and Tricks
For an even richer flavor, consider marinating the oxtails overnight in the red wine and some of the spices. If you’re short on time, a pressure cooker can reduce the cooking time significantly, though the flavor depth may not be as pronounced. Always let the oxtails rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor in every bite.
Recipe Variations
- For a Caribbean twist, add allspice, scotch bonnet peppers, and coconut milk to the broth.
- Make it Asian-inspired by substituting soy sauce for some of the beef broth and adding star anise and ginger.
- For a smoky version, add a bit of smoked paprika or chipotle peppers in adobo sauce.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! After browning the oxtails and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 8 hours. The result will be just as tender and flavorful.
What can I serve with oxtails?
Oxtails pair wonderfully with creamy mashed potatoes, rice, or polenta to soak up the delicious sauce. A side of steamed vegetables or a crisp salad can add a fresh contrast to the rich meat.
How do I store leftovers?
Leftover oxtails can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the leftovers even more delicious. Reheat gently on the stove or in the microwave.
Summary
This stove-top oxtails recipe is a hearty, flavorful dish that’s perfect for any occasion. With its rich sauce and tender meat, it’s sure to become a favorite in your recipe collection.