Best oxtail recipe for tender meat
Best oxtail recipe for tender meat Okay, let’s talk oxtail. If you’ve never cooked it before, you’re missing out. It’s like the secret superstar of meats—tender, rich, and full of flavor. The first time I tried it, I was skeptical. I mean, it’s literally the tail of a cow. But one bite and I was…
Best oxtail recipe for tender meat
Okay, let’s talk oxtail. If you’ve never cooked it before, you’re missing out. It’s like the secret superstar of meats—tender, rich, and full of flavor. The first time I tried it, I was skeptical. I mean, it’s literally the tail of a cow. But one bite and I was hooked. Now it’s my go-to when I want something that feels fancy but is actually super easy to make.
This recipe is all about getting that meat so tender it falls off the bone. No fancy tricks, just good old slow cooking and a little patience. Trust me, it’s worth the wait.
Recipe Card
Recipe Title: Best oxtail recipe for tender meat
Servings: 4
Prep Time: 20 minutes
Cooking Time: 3 hours
Calories: 450 kcal per serving
Ingredients:
- 2 lbs oxtail (cut into pieces)
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine (optional, but highly recommended)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Directions:
- Heat olive oil in a big pot or Dutch oven over medium-high heat.
- Season the oxtail with salt and pepper, then brown it on all sides. Don’t rush this—it adds so much flavor.
- Remove the oxtail and set it aside. In the same pot, toss in the onion, garlic, carrots, and celery. Cook until they soften, about 5 minutes.
- Pour in the red wine (if using) and scrape up all the tasty bits stuck to the bottom of the pot.
- Add the beef broth, tomato paste, thyme, and rosemary. Stir it all together.
- Put the oxtail back in the pot. Bring it to a simmer, then cover and lower the heat. Let it cook low and slow for about 3 hours, or until the meat is falling-off-the-bone tender.
- Serve it hot, maybe over mashed potatoes or rice. Enjoy the heck out of it.
See? Not complicated at all. Just a little time and love, and you’ve got a meal that’ll impress everyone.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 450 | 10g | 25g | 35g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Red wine | Extra beef broth or a splash of balsamic vinegar |
| Beef broth | Chicken or vegetable broth |
| Fresh herbs | Dried herbs (use half the amount) |
Tips
- Don’t skip browning the oxtail. It’s the key to deep, rich flavor.
- If the sauce is too thin at the end, just simmer it uncovered for a bit to thicken.
- Leftovers taste even better the next day. The flavors just keep getting happier.
FAQ
Q: Can I make this in a slow cooker?
A: Absolutely! Brown the oxtail first, then throw everything in the slow cooker on low for 6-8 hours.
Q: What if I don’t have a Dutch oven?
A: Any heavy pot with a lid will work. Just make sure it’s big enough.
Q: Is oxtail expensive?
A: It can be, but it’s usually cheaper than other cuts like ribeye. And totally worth it.
That’s it, folks. Give this oxtail recipe a try and let me know how it turns out. If you mess up, no big deal—just order pizza and try again next week. Cooking’s supposed to be fun, remember?
