How To Cook Oxtails Food

HOW TO COOK OXTAILS

Steps:

• Mix the garlic, tomato, scallions, vinegar, and seasonings in a large bowl. Put 4 cloves of minced garlic into the bowl along with 1 diced tomato, 1/2 cup (50 g) of sliced scallions, and 3 tablespoons (44 ml) of apple cider vinegar. Stir in: 1 tablespoon (3 g) of dried oregano 1 tablespoon (14 g) of seasoned salt 2 teaspoons (4 g) of curry powder 1 1/2 teaspoons (3 g) of dried thyme 1 teaspoon (2 g) of black pepper 1 pinch of ground nutmeg 1 tablespoon (6 g) of Spanish seasoning, such as Sazon
• Add 4 to 6 lb (1.8 to 2.7 kg) of oxtails and marinate them in the fridge. Place the oxtails in the bowl with the marinade and turn them so they're coated. Cover the bowl with plastic wrap and put it in the refrigerator. Marinate the oxtails overnight so they become flavorful. The marinade will also tenderize the oxtails as they chill.
• Heat 2 to 3 US tbsp (30 to 44 ml) of oil in a skillet with 1 teaspoon (4 g) of sugar. Pour the vegetable oil into a large pot or Dutch oven and turn the burner to medium-high. Once the oil shimmers, add the sugar and stir so it dissolves. Use less of the oil if you're cooking closer to 4 pounds (1.8 kg) of oxtails.
• Remove the oxtails from the marinade and lay them in the skillet. Take the bowl of marinating oxtails out of the fridge and use a slotted spoon or tongs to lift the oxtails out. Transfer them to the skillet with the oil. Arrange the oxtails so they're in a single layer in the skillet. Reserve the marinade so you can add it to the pot later.
• Cook the oxtails for 8 to 10 minutes. Sear the meat over medium-high heat until the oxtails brown on all sides. Use tongs to turn them halfway through the cooking time so they heat evenly. Browning the meat creates a rich, deep flavor.
• Add the marinade, beef stock, butter beans, salt, and pepper. Pour the reserved marinade into the pot along with 4 cups (950 ml) of beef stock. Open 1 15-ounce (425 g) can of butter beans and drain it before putting the beans in the pot. Add a little salt and pepper according to your taste and stir the mixture well.Tip: If you don't want to add the beans, leave them out or substitute a different type of bean.
• Simmer the covered oxtails for 2 to 3 hours. Bring the liquid to a boil and then turn the burner down to medium or medium-low so the liquid bubbles gently. Place the lid on the pot and cook the oxtails until they're so tender that the meat begins to fall off of the bone. Stir the oxtails occasionally to prevent them from sticking to the bottom of the pot.
• Transfer the oxtails to a serving dish. Use a slotted spoon to carefully scoop out the tender oxtails. Place them in a serving dish and set them aside while you thicken the sauce that's in the pot.
• Mix the cornstarch into water and whisk it into the pot. To make a thick gravy for the oxtails, put 1 tablespoon (7.5 g) of cornstarch into a small bowl with 1⁄4 cup (59 ml) of cold water. Stir the mixture until the cornstarch dissolves and then whisk it into the pot. Keep whisking until the liquid thickens into gravy. If you want to leave the liquid thin, skip this step.
• Spoon the gravy over the oxtails. Turn off the burner and ladle the gravy over the oxtails in the serving dish. Consider serving them with steamed rice or crusty bread. You can refrigerate the leftover oxtails in an airtight container for up to 4 days.

SOUTHERN-STYLE OXTAILS

Steps:

• Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

OXTAIL STEW

Steps:

• In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
• In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
• Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
• At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
• Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
• Yield: 4 to 6 servings

OXTAILS WITH GRAVY

Steps:

• Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
• Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
• Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.