If you are thinking that oxtail is the part of the beef chart that is considered the ‘offal’ you would be correct. It is indeed the tail of the animal that is being used, and as you can imagine it can be a rare find in the grocery store as the animal only has one 🙂 When you do find it – we have an oxtail recipe for you!
If you are a fan of nose to tail dining, as we are, you might want to give this oxtail recipe a try. While this particular recipe may take awhile it produces a stew that will satisfy your family after a fun winter activity. (There is a hidden bonus, though, during the cooking process, you might be able to fit in a nap!)
What is Oxtail and Where Does it Come From?
In modern cuisine, oxtail generally comes from the tail of any cattle. This cut is known for its unique texture, consisting of a high amount of both protein and collagen, which is flavorful and tender when cooked slowly.
There is quite a bit of meat on the tail with a bone in the center. The oxtail is most often sold in wheels that are about 2 inches thick. The biggest pieces of oxtail will be proximal to the hind and taper off from there (going from about 2 inches wide to 1 inch). Of course, the larger pieces will have more meat too!
For one animal you can expect about 1.5 lbs of oxtail which is about 7 wheels – not very much, right?!
This distinctive cut of meat has a rich history, tracing back to times when no part of an animal was wasted. Originally, oxtail was precisely that – the tail of an ox.
Oxtail soup or stews are as old as time and are prepared and served in most locations around the world: Britain, Europe, West Africa, Caribbean, China, U.S., etc.
Every ethnicity has their own version of oxtail soup or stew. The world is your oyster with choices for finding the perfect oxtail recipe to try.
No matter the cuisine, this cut has transformed from a traditionally humble ingredient to a gourmet delicacy.
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Where to Buy Oxtail?
For sourcing oxtail, prioritize visiting a nose-to-tail butcher shop. In an era where many butchers opt for subprimal cuts rather than the entire animal, stumbling upon oxtail can be somewhat challenging. Compounding the issue is the simple fact that each animal yields a limited amount of oxtail, making it a rarer find.
What Does Oxtail Taste Like?
Have you ever tried oxtail? If you haven’t, you’re in for a delightful surprise.
Oxtail offers a flavor that’s both deep and comforting. When you take that first bite, you’re greeted with a rich, beefy taste that’s more intense than your standard cuts. What makes it stand out is its succulent, slightly gamey undertone, which is a real treat for the taste buds.
The magic of oxtail, however, lies in its texture. After a long, slow cook, it transforms into this incredibly tender, almost buttery meat that just melts in your mouth. The gelatinous aspect of the tail adds a luxurious, velvety feel to the dish, making it a go-to for hearty, soul-warming stews and soups.
How to Cook Oxtail?
With any offal or well used muscle a long slow braise is the answer to a deep, richly flavoured dish.
Start by seasoning the oxtail pieces and searing them in a hot pan to develop a deep, caramelized crust. Following these steps are crucial for building a rich base of flavor.
Once browned, the oxtail is usually set aside while some carrots and onions are softened in the same pot.
The oxtail is then returned back to the pot where it can bask in a bath of aromatic broth, wine, or a mix of both, along with herbs. The cooking time is where the magic happens: over a few hours, the tough fibers break down into tender, flavorful morsels, and the gelatin in the tail thickens the cooking liquid into a sumptuous, velvety sauce.
Slow cookers or pressure cookers can be excellent allies in this process, ensuring that the oxtail cooks evenly and emerges perfectly tender.
Substitutes for Oxtail?
Since it can be tricky to find oxtail, we found some alternatives you can use!
Beef short ribs are a top alternative, offering a similar fat content and texture that becomes wonderfully tender when slow-cooked. Another option is beef shank; it’s leaner but has the collagen needed to achieve that coveted silky, rich sauce.
Beef Oxtail Stew with White Beans
Ingredients
- 4 Lbs Beef oxtail trimmed and cut in 2” long pieces If frozen thaw in fridge
- 3 Cups Chicken broth
- 2 Tbsp Extra virgin olive oil
- 1 White onion chopped fine
- 1 Carrot peeled and chopped fine
- 6 Garlic cloves minced
- 2 Tbsp Tomato paste
- 2 tsp Paprika regular (sweet)
- 1/2 tsp Cayenne pepper dried
- 1 tsp Oregano dried
- 1 28 oz Can of whole peeled tomatoes
- 1 15 oz Can of white cannellini beans rinsed Or white navy beans
- 1 Tbsp Sherry vinegar
- 1 Bay leaf
- Kosher salt and black pepper ground
Instructions
- Preheat oven to 325F.
- Pat dry oxtail sections and season lightly with salt and pepper
- On the stove top, heat oil in a large dutch oven over high heat and sear the oxtail pieces in batches, set aside.
- Turn heat down to medium, add the carrots and onion until softened, about 5 minutes.
- Meanwhile, mix together the paprika and cayenne pepper and set aside.
- Add into the carrots and onion the garlic, tomato paste, oregano, and ½ of the paprika mixture and cook until fragrant, about 30 seconds.
- Add the broth, tomatoes with their juice, bay leaf and bring to a simmer. Here you can taste and if you would like more of a kick add more of the paprika mixture. Place the oxtail pieces back into the pot and spread them out under the tomato mixture.
- Cover the pot with a lid, or foil, and place in the over for 2.5 to 3 hours. Cook until the meat is fork tender and falling away from the bone.
- Remove pot from oven and remove the oxtail pieces and set aside. (Note: you can decide whether you would prefer to remove the bones and shred the meat or leave them as is).
- Ladle off as much accumulated fat as possible from the braising liquid and then add beans and vinegar. Season with salt and pepper. Add back the oxtail pieces and simmer over low heat for approximately 5 minutes until meat and beans are heated through. Check your seasoning once more before serving.. Ladle over polenta, rice or pasta. Garnish with fresh parsley if desired. Enjoy!
