Best Slow Braised Oxtail Recipes

Slow Braised Oxtail Recipe - (4.6/5) image

Provided by erinstargirl

Number Of Ingredients 11

3 pounds grassfed oxtail, cut into 2" sections
2 cups balsamic vinegar
4 organic garlic cloves, chopped
3 fresh organic thyme sprigs
Himalayan sea salt
2-3 TB fat of choice {lard, bacon, tallow}
2 organic carrots, peeled and chopped
2 organic celery ribs, chopped
3 organic shallots, chopped
2 organic garlic cloves, chopped
4 fresh organic thyme sprigs

Steps:

In a large casserole dish, marinate the oxtail with balsamic vinegar, garlic, and thyme. Let it marinate overnight or up to 24 hours. Remove the oxtail from the marinade and pat dry. Season with salt. Set aside, reserving the marinade. Preheat a large cast iron skillet over medium-high heat with your fat of choice. Brown the oxtail on all sides and set aside on a plate. Discard some of the oil if there is too much for sautéing. Add the carrots, celery, shallots, garlic cloves, and thyme. Sauté a few minutes just for color. Remove and set aside. Wipe out any excess oil again and return the oxtail once more. Pour the reserved marinade and stir to deglaze. Bring to a boil, then reduce so it is a low simmer. Continue cooking, topping with water as needed {it should be nearly covered as it cooks} for 2-2 1/2 hours. Add the vegetables and simmer another 20 minutes. Strain liquid into a saucepan and reduce over high heat until thickened slightly. Be sure to keep the oxtail covered so it doesn't lose its heat. Serve 2-3 pieces of oxtail with vegetables with accompanied sauce. I served it with sweet potato wedges also.

Slow Braised Oxtail image

Provided by Food Network

Time 2h25m

Number Of Ingredients 7

3 whole oxtail
1/2 pound caul fat (optional)
1/2 pound mirepoix (carrots, onions, celery, leeks) small dice
1 cup red wine
6 cups oxtail stock or veal stock
Salt
Black peppercorns

Steps:

Remove all excess fat from the oxtail then debone leaving all the meat intact (bones can be used for stock.) Roll the oxtail back up with caul fat (optional) and tie with butchers twine about 1 inch apart. In a very hot roasting pan sear off the oxtail on all sides then remove. In the same pan roast off the mirepoix then add the red wine, reduce, and add the stock, bring to a simmer. Add the oxtail back in and cover with foil and place into a preheated 325-degree oven and braise for approximately 2 hours. When oxtail is tender remove pan from the oven and remove the oxtail and cool. Strain the braising liquid and reduce to a sauce consistency, check seasoning. Slice the oxtail into 2-inch logs, reheat in the sauce. Remove the butcher's twine, slice and serve.