Beef Oxtail: Overview
Oxtail use to be a very affordable cut & was once given away as an incentive to purchase higher valued & more expensive beef cuts demanding higher gross profit margins. A very distinctive flavour, oxtail is now highly sort & commands a high price based on its popularity. Unfortunately, cattle only have one tail & demand can outstrip supply. Reasonably high in fat content, the connective tissue will dissolve when cooked, giving body & better mouth feel to broths & braising liquids. Tail meat also has a high percentage of collagen associated with the connective tissue & demands a very slow braised; however, the end result is definitely worth the extensive cook time.
Oxtail is typically cross cut using a band saw into disc portions that look like mini osso bucco. They can also be hand cut at the joints into larger pieces. These tails are sold whole (short cut & trimmed).
Applications: Braise or Make Soup.
Braised Oxtail w/ Mash
Ingredients:
3kgs oxtails
olive oil
3 large shallots, thinly sliced
1 cup red wine
2 litres beef stock
425gms whole stewed tomatoes
1 large sprig fresh oregano
kosher salt & cracked black pepper
The unmistakable aroma of oxtail slowly braising on the stove or as a casserole in the oven gives the entire house a warm comforting feel. As discussed above, oxtails commands a high percentage of collagen, which requires a long slow cook in a braising liquid to fully breaks down & become tender &
succulent. Red wine only adds to the intense flavour of the meat, while the acidity level of the tomatoes will further break down the sauce adding texture during the cooking process.
This simple braise really benefits from good quality ingredients, so use a red wine that you’re going to be happy sipping while the braise sits in the oven for hours. Apply the respect oxtail is due & serve with copious amounts of creamy mash to take up the rich red wine jus.
Method:
Preheat oven to 160°C. Heat large braising dish or Dutch oven over medium high heat, drizzle with olive oil, & season oxtails with salt & pepper. When oil is shimmering add oxtails to braising dish. Sear oxtails on all sides until deep golden brown.
Once oxtails are brown remove from pan & reserve. Add sliced shallots stirring to scrap up brown bits from bottom of pan until shallots begin to take on some colour. Add oxtails back to pan, add red wine & can of whole peeled tomatoes & beef stock & bring to a simmer on stove top. Cover with lid & place in the oven until oxtails are fork tender. Slowly slowly, a slow simmer only which should take 4 hours to cook.
Once oxtails are tender remove tails & sprig of oregano from braising liquid & reduce liquid over medium high heat until your sauce naps the back of a spoon. Warm oxtails in reduced sauce before serving. Serve with fluffy mashed potatoes & plenty of red wine.