Tender Oxtail

This tender oxtail recipe is a mouthwatering dish that is full of rich flavors, perfect for those who appreciate slow-cooked meals. The oxtail becomes incredibly tender, soaking up all the spices, herbs, and savory liquids for a comforting, hearty meal. Ideal for a family dinner, this recipe combines the warmth of aromatic spices and vegetables, leaving everyone craving for more.

Why You’ll Love This Recipe

If you’re looking for a rich, satisfying, and comforting dish, this tender oxtail recipe is a must-try. The slow cooking process transforms the oxtail into a melt-in-your-mouth experience, while the combination of fresh herbs, spices, and vegetables enhances the flavor profile. Not only is this recipe delicious, but it’s also versatile enough to be served with rice, mashed potatoes, or a slice of crusty bread to soak up all the savory juices. Perfect for special occasions or simply when you want to treat yourself to something extraordinary.

Ingredients

• 1 kg oxtail

• 1 cup red onion, diced

• 1 ½ tablespoons garlic, minced

• 1 tablespoon ginger, minced

• ½ cup fresh rosemary

• 2 tablespoons vegetable oil

• 1 cup dark soy sauce

• 1 teaspoon cumin

• 1 teaspoon black pepper

• 1 teaspoon dried thyme

• 3 tablespoons apple cider vinegar

• 2 tablespoons tomato paste

• 1 cup beef stock

• 1 tablespoon paprika

• 2 carrots, sliced

• 1 green bell pepper, diced

• 1 yellow bell pepper, diced

• 1 red bell pepper, diced

• Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, mix the oxtail with red onion, garlic, ginger, and rosemary. Cover and marinate for at least 2 hours or overnight for the best results.

2. Heat vegetable oil in a heavy-bottomed pot over medium heat. Add the marinated oxtail and brown on all sides.

3. Once browned, add the dark soy sauce, cumin, black pepper, dried thyme, and apple cider vinegar. Mix well.

4. Stir in the tomato paste and cook for a couple of minutes.

5. Add the beef stock and paprika, then bring to a boil. Reduce the heat, cover, and let it simmer for 3 hours or until the oxtail is tender.

6. After 2 ½ hours of simmering, add the carrots and bell peppers. Continue cooking for the remaining 30 minutes.

7. Adjust seasoning with salt if necessary. Serve hot.

Servings and Timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cooking Time: 3 hours

• Total Time: 3 hours 15 minutes

Variations

• Spicy Oxtail: Add a few chopped chilies or hot sauce for an extra kick.

• Herb Variations: You can experiment with different herbs such as thyme, sage, or bay leaves for additional flavors.

• Vegetable Variations: Feel free to add other vegetables like parsnips, potatoes, or celery for a variation in texture and flavor.

• Pressure Cooker Version: Use a pressure cooker to cut down the cooking time. You can have a tender oxtail in about 45 minutes.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a saucepan over medium heat, adding a little bit of beef stock if necessary to maintain moisture.

FAQs

How long should I marinate the oxtail?

For best results, marinate the oxtail for at least 2 hours, though marinating overnight will allow the flavors to infuse deeper.

Can I use a different cut of meat for this recipe?

While oxtail is ideal for this recipe, you can use other cuts like short ribs, but keep in mind that they may have different cooking times.

Can I make this recipe in a slow cooker?

Yes, you can! After browning the oxtail, transfer it to the slow cooker and cook on low for 6-8 hours.

Is this recipe gluten-free?

Yes, the recipe is naturally gluten-free as long as you use gluten-free soy sauce.

What can I serve with this dish?

This oxtail recipe pairs perfectly with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.

Can I freeze this dish?

Yes, you can freeze the cooked oxtail in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How can I make the oxtail more tender?

Slow cooking at a low temperature is key to making the oxtail tender. You can also try using a pressure cooker to speed up the process while still ensuring tenderness.

Can I use other vegetables instead of bell peppers?

Absolutely! You can use vegetables like potatoes, parsnips, or peas as a substitute for bell peppers.

Can I use white wine instead of apple cider vinegar?

Yes, you can substitute apple cider vinegar with white wine or red wine vinegar for a slightly different taste.

Can I add more spices to the dish?

Of course! You can experiment with additional spices like cinnamon, allspice, or cardamom to add depth and complexity to the flavor.

Conclusion

This tender oxtail recipe is a perfect blend of rich flavors and melt-in-your-mouth tenderness. Whether you’re preparing it for a special occasion or simply looking to treat yourself to something comforting, this recipe is guaranteed to impress. With a combination of aromatic herbs, spices, and vegetables, each bite of oxtail is packed with savory goodness. Don’t forget to serve it with a side to soak up all the flavorful sauce!

Tender Oxtail

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• Author: Alice
• Total Time: 3 hours 15 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

This tender oxtail recipe is a comforting and flavorful dish, slow-cooked to perfection with aromatic herbs, spices, and vegetables, creating a hearty meal ideal for family dinners or special occasions.

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Ingredients

1 kg oxtail

1 cup red onion, diced

1 ½ tablespoons garlic, minced

1 tablespoon ginger, minced

½ cup fresh rosemary

2 tablespoons vegetable oil

1 cup dark soy sauce

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon dried thyme

3 tablespoons apple cider vinegar

2 tablespoons tomato paste

1 cup beef stock

1 tablespoon paprika

2 carrots, sliced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

Salt to taste

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Instructions

1. In a large bowl, mix the oxtail with red onion, garlic, ginger, and rosemary. Cover and marinate for at least 2 hours or overnight for the best results.
2. Heat vegetable oil in a heavy-bottomed pot over medium heat. Add the marinated oxtail and brown on all sides.
3. Once browned, add the dark soy sauce, cumin, black pepper, dried thyme, and apple cider vinegar. Mix well.
4. Stir in the tomato paste and cook for a couple of minutes.
5. Add the beef stock and paprika, then bring to a boil. Reduce the heat, cover, and let it simmer for 3 hours or until the oxtail is tender.
6. After 2 ½ hours of simmering, add the carrots and bell peppers. Continue cooking for the remaining 30 minutes.
7. Adjust seasoning with salt if necessary. Serve hot.

Notes

• Spicy Oxtail: Add a few chopped chilies or hot sauce for an extra kick.
• Herb Variations: Experiment with different herbs such as thyme, sage, or bay leaves for additional flavors.
• Vegetable Variations: Feel free to add other vegetables like parsnips, potatoes, or celery for a variation in texture and flavor.
• Pressure Cooker Version: Use a pressure cooker to cut down the cooking time. You can have a tender oxtail in about 45 minutes.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Main Dish
• Method: Slow-cooking
• Cuisine: Global

Nutrition

• Serving Size: 1 serving
• Calories: 540
• Sugar: 8g
• Sodium: 1000mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 54g
• Cholesterol: 130mg