My mother loves oxtail. I never really got why. Perhaps its because it is difficult to find. After-all one ox, one tail. Now I love it and I am pretty sure it has something to do with my missing home.
The oxtail we get here is already sliced for you. It does have a lot of fat around it which is really not good for you. I do not trim it, I cook it down as much as I can and skim off the excess fat. I do not add any extra oils to this dish, I just let the meat cook in its own fat. The fat and bones actually add to the flavour of the meat.
Browning the meat is a lot fun as the fat melts away. This may take some time but will be worth it.
I do not add a lot to it except for some onions, tomatoes and herbs.
The I let it sommer away for at least two hours in beef stock.
Oxtail Stew
Ingredients
- 2 lbs oxtail
- Salt and Pepper to taste
- 1 chopped onion
- 1 clove crushed garlic
- 1/2 cup crushed tomatoes
- 1/4 cup tomato paste
- 1 tea spoon thyme
- 1 tea spoon curry powder
- 1 tea spoon red pepper flakes
- 3 cups beef stock
Instructions
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Brown oxtail in its own fat on medium heat. Skim excess fat. This can take up to 15 minutes depending on your oxtail
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Add onion and garlic and sauté for 5 minutes. Add the tomatoes, tomato paste, thyme, curry powder and red pepper flakes. Cook for at least 2 minutes.
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Add the beef stock and bring to a boil. Reduce heat to medium low heat and simmer for at least two hours or until the meat is falling off the bone. Skim off any excess fat.