COOKING OXTAIL


Great Winter warmer for the family whether cooked in a pot, slow cooker or Potjie.

Braising oxtail slowly for 3 to 4 hours results in a meaty, tender comfort food. This cut of meat is more succulent and flavourful than even braised beef short ribs, thanks to more marbling and the inclusion of bone marrow.

Low, slow cooking is the only way – and patience is rewarded.

Ingredients

  • 1 1/2 tablespoons vegetable oil
  • 2Kgs beef oxtails
  • 1/2 teaspoon salt, plus additional to taste
  • 1/2 teaspoon freshly ground black pepper, plus additional to taste
  • 2 onions, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef stock
  • 6 sprigs fresh thyme
  • 6 carrots, peeled and roughly chopped
  • 6 parsnips, peeled and roughly chopped
  • 3 turnips, roughly chopped
  • Cooked rice, for serving

 

Method of Cooking

1.    Gather the ingredients.

2.   If cooking in the oven, preheat to 325 F.

3.   In a large, heavy bottom pot or potjie, warm the oil over high heat until hot but not smoking.

4.   Season oxtails with salt and pepper. Using tongs, carefully lower half the oxtails into the oil to brown, cooking about 3 to 4 minutes per side.  When both sides have been browned, transfer to a plate and reserve. Repeat cooking process with remaining oxtails.

5.   Reduce the heat to medium and add the onions. Sauté, stirring constantly with a wooden spoon, for a few minutes until onions are translucent. Add garlic and tomato paste, mixing until combined. Season with salt and pepper,  then add beef stock and thyme sprigs. Stir, and scrape the pan with the wooden spoon to dislodge any delicious caramelized bits in the pot.

6.   Using tongs, lower oxtails back into the pot. Increase the heat to high, and bring the liquid to a boil. Cover tightly with a lid, and transfer the pot to the preheated oven/braai fire or stove top.

7.   Cook 2 hours, checking every 30 minutes to make certain the liquid level is maintained. (If the liquid is barely visible at any point during the cooking process, add 1 cup of water.)

8.   After 2 hours of cooking, remove the pot from the heat. Add carrots, parsnips, and turnips, and mix with the oxtails. Return to the heat soource for 1 to 1 1/2 additional hours until oxtails are fork-tender. Check the liquid level every 30 minutes.

9.   Remove from heat, and let cool 10 to 15 minutes. Spoon off any fat from the top of the liquid, and discard thyme sprigs. Serve braised oxtails and vegetables over rice with the liquid spooned over it.