The culinary name "ox-tail" is self-explanatory as it refers to the tail of an ox, although today they are widely taken from both male and female beef cattle. The oxtail is used as a base for soup, stews and because it is comprised of mostly bone and muscle it must be cooked properly to break down these products in a more gelatinous consistency. Oxtails are generally found at butcher shops and many times must be specially ordered.
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Things you need
- Sharp kitchen knife
- Paper towel
- 2 tbsp cooking oil
- 2 tbsp garlic powder
- Red or white wine
- 2 cups beef broth
- 1 cup undrained canned tomato
Trim off the majority of the fat from two oxtails with a sharp kitchen knife. The fatty substance creates an unwanted consistency to the finished product.
Rub the entire length of the oxtails with a light coating of salt. Cover the oxtails, place then into the refrigerator and allow the salt to remain on the oxtails for at least two hours.
Pat the oxtails dry with a paper towel and place a light coating of flour onto the surface of the meat.
Heat 2 tbsp of cooking oil for two to three minutes.
Place the oxtails and 2 tbsp garlic powder into the pan. Cook the oxtails over medium heat until both sides are browned, turning the oxtail occasionally.
Fill the slow cooker with 2 cups red or white wine, 2 cups beef broth and 1 cup undrained canned tomatoes.
Add approximately 1 tbsp seasoning for every 1 pound of oxtail. Use tarragon, oregano, parsley, bay leaf or any desired seasoning.
Lower the oxtails into the slow cooker. If the meat is not completely submerged, add enough white or red wine to the pot until it is fully covered.
Cover the slow cooker and turn it to "low."
Cook the oxtails for at least eight to 10 hours, or overnight. Turn the slow cooker onto the high setting for the last 30 minutes to create a thicker sauce.
Remove the lid from the slow cooker and remove any fat layer from the top of the dish with a spoon.
Allow the oxtails to cool slightly before serving.
Tips and warnings
- When browning, add more oil as needed.
- Water can be substituted for broth.
- Oxtails are delicious over mashed potatoes, rice, or my favorite - grits!
- See - HOW TO MAKE OXTAILS - CONVENTIONAL OVEN METHOD
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