How To Cook Oxtails On The Stovetop | Easy Stovetop Oxtails

Embarking on the culinary journey of cooking oxtails on the stovetop invites you into a world where slow simmering reigns supreme, transforming a once overlooked cut into a succulent, flavor-packed delicacy. How To Cook Oxtails On The Stovetop? This guide is designed to demystify the process, offering step-by-step instructions to ensure even those new to the kitchen can achieve tender, fall-off-the-bone results. From the initial preparation to the final touches, we’ll cover everything you need to know to master this traditional dish, celebrated for its deep, rich flavors and comforting warmth. Cooking oxtails on the stovetop is not just about following a recipe; it’s about embracing a method that has been perfected over generations, promising a rewarding experience for both the cook and those fortunate enough to gather around the table. Join us as we delve into the art of cooking oxtails, where patience and passion lead to a heartwarming meal that’s sure to become a favorite.

Overview of Cooking Oxtails on the Stovetop

Cooking oxtails on the stovetop involves searing them first to lock in flavor and color. Then, the oxtails are simmered in a flavorful liquid until fork tender. A combination of broth, seasoning, and aromatics creates a delicious braising liquid that tenderizes the meat while also producing a luscious gravy. Proper cooking temperatures and timing are essential for melt-in-your-mouth oxtails. With the easy instructions in this article, you’ll gain the confidence to master stovetop oxtails.

Required Ingredients For Oxtails

The ingredients for stovetop oxtails yield enough for 4 to 6 servings. Here’s what you’ll need:

• Oxtails, cut into 2-3 inch sections
• Olive oil
• Herbs de Provence
• Seasoning salt
• Black pepper
• Crushed red pepper flakes
• Onion, diced
• Cloves garlic, minced
• Carrots, peeled and sliced
• Dried thyme
• Beef broth
• Browning sauce.

This list covers the oxtail meat along with the seasonings, vegetables, and liquid essential for flavor and tenderizing the meat. Adjust any amounts as needed to suit your taste preferences. Now let’s get to the cooking steps.

Marination Process For Oxtails

Marinating the oxtails boosts their flavor. Here’s how:

• Place the cut oxtails in a bowl or resealable plastic bag. Coat them with the olive oil, Herbs de Provence, seasoning salt, black pepper, and red pepper flakes.
• Cover the bowl or seal the bag. Refrigerate for at least 2 hours and up to 8 hours.
• The oil and spices will penetrate the meat for enhanced juiciness and taste.

Cooking Temperatures and Browning

With the oxtails marinated, it’s time to start cooking:

• Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
• Working in batches if needed, add the oxtails and brown for 2-3 minutes on each side.
• Browning seals in the flavors and juices. It also provides appetizing color.

Simmering Duration for Tenderness

After browning the meat, you’ll want to let it simmer:

• Return all the oxtails to the pot and add the onion, garlic, carrots, bay leaves, thyme, beef broth, and browning sauce.
• Bring the liquid to a boil. Then, reduce heat to low, cover the pot, and simmer for 2 1⁄2 – 3 hours.
• Check periodically to ensure oxtails remain submerged, adding more broth or water if needed.
• Simmering slowly tenderizes the meat through the long braising time.

Gravy Thickening

As the oxtails cook, the braising liquid reduces down into a luscious gravy:

• When the meat is fork tender, transfer the oxtails to a plate.
• In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water.
• Whisk the cornstarch slurry into the braising liquid. Simmer for 5 more minutes until thickened.
• The cornstarch and water mixture gives the gravy extra body.

Serving Recommendations

Oxtails pair well with these side dishes:

• White rice, mashed potatoes, or egg noodles to soak up the gravy
• Roasted vegetables like Brussels sprouts or asparagus
• A fresh salad or coleslaw for crunch
• Cornbread, biscuits, or rolls

A balanced plate makes the most of these succulent oxtails!

Storage and Reheating

For leftovers:

• Allow oxtails to cool in the braising liquid before refrigerating in an airtight container.
• Skim the solidified fat before reheating.
• Heat oxtails in the microwave or on the stovetop over medium-low, adding some beef broth or gravy for moisture.

Proper storage retains the oxtails’ tenderness and moisture.

Nutritional Value Oxtails

Oxtails provide protein, iron, zinc, and B vitamins. The meat is richer than leaner beef cuts, so smaller portions are satisfying. Balance the richness with lighter side dishes full of vegetables, whole grains, and greens.

Conclusion: How To Cook Oxtails On The Stovetop

With the simple instructions in this guide, you have all the details needed to successfully cook fork-tender oxtails on your stovetop. Searing, simmering, and seasoning are the keys for maximum flavor and texture. Serve these meltingly tender oxtails with rice or potatoes to soak up the stellar gravy. Impress your family at dinnertime by preparing this soul-satisfying dish. Once you master the braise, this will likely become your new favorite way to cook oxtails.