Tender & Delicious Stovetop Oxtail

I wish you could taste how delicious and tender this oxtail dish is! I love it with mashed potatoes, just in case you were wondering. Decades ago, Oxtail was considered a meat for the poor because the butchers always threw it away or gave it to the poor. Today it is a delicacy and expensive for the little bit of meat each bone provides.

Pat each piece of oxtail dry with paper towels. Place oil in a 6-quart Dutch oven over medium heat.

Salt and pepper all sides of each oxtail piece. Place the oxtails flat in the hot Dutch oven.

Cook until all sides are brown turning each piece with tongs. Remove oxtail from the Dutch oven. Sauté onion, celery and carrots until tender, scraping all the brown bits on the bottom of the Dutch oven.

Add the oxtail back to the pot with bay leaf, garlic, thyme, salt and beef broth.

Bring to a simmer, turn the burner to low and place the lid on the top. Simmer for 3 hours or until meat is tender.

Remove oxtail from the pot and let cool, leaving all the liquid in the pot. Once cool, remove the meat and fat from the bones. Place the meat in an airtight container or Ziploc bag. Discard the fat and bones, then refrigerate the meat.

Cover broth mixture with a lid and refrigerate overnight.

Once the fat rises to the top of the liquid mixture and turns solid, use a spoon to gently scrape the fat layer off and discard.

It should look like this.

Once the fat is scraped off, heat the liquid over medium heat until the liquid isn’t solid anymore. Add the meat to the pot, breaking up the meat, and heat until boiling. Remove the bay leaf and serve.

Tender & Delicious Stovetop Oxtail

• Difficulty: Intermediate
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http://www.InDianesKitchen

Ingredients

• 3# oxtail pieces
• salt, to taste
• pepper, to taste
• 1-2 Tbsp. olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, chopped small
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 cups beef broth
• Parsley for garnish

Directions

1. Pat each piece of oxtail dry with paper towels. Place oil in a 6-quart Dutch oven over medium heat.
2. Salt and pepper all sides of each oxtail piece. Place the oxtails flat in the hot Dutch oven.
3. Cook until all sides are brown turning each piece with tongs as needed. Remove oxtail from the Dutch oven. Sauté onion, celery and carrots until tender, scraping all the brown bits on the bottom of the Dutch oven.
4. Add the oxtail back to the pot with bay leaf, garlic, thyme, salt and beef broth.
5. Bring to a simmer, turn the burner to low and place the lid on the top. Simmer for 3 hours or until meat is tender.
6. Remove oxtail from the pot and let cool, leaving all the liquid in the pot. Once the meat is cool, remove the meat and fat from the bones. Place the meat in an airtight container or Ziploc bag and refrigerate, discard the fat and bones.
7. Cover broth mixture with a lid and refrigerate overnight.
8. Once the fat rises to the top and turns solid, using a spoon gently scape the fat layer off and discard.
9. Once the fat is scraped off, heat the meat mixture over medium heat until the liquid isn’t solid anymore. Add the meat to the pot breaking up the meat and heating until boiling. Remove the bay leaf and serve.

http://www.InDianesKitchen.com