(Oxtails are one of the most flavorful beef cuts. Long braising of oxtails makes the meat fall off the bones.
Prep Time: 20 minutes
Cook Time: 2 hours, 7 minutes
Ingredients:
- 1 tablespoon olive oil
- 3-1/2 pounds oxtails
- 1 medium onion, chopped
- 4 garlic cloves, finely chopped
- 4 carrots, peeled and cut on diagonal into 1/2-inch pieces
- 1 can (14 to 16 ounces) tomatoes, chopped
- 3/4 cup chicken broth
- 1-1/2 teaspoons ground ginger
- 3/4 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- 1/8 teaspoon ground allspice
Preparation:
In nonreactive 5-quart Dutch oven, heat olive oil over medium heat until very hot. Cook oxtails, in batches, until browned, about 5 minutes per batch, using slotted spoon to transfer oxtails to bowl as they are browned.
Add onion and garlic to drippings in pan; cook until onion is tender, about 7 minutes. Stir in carrots. Add tomatoes with their juice. Stir in broth, ginger, salt, ground red pepper, and allspice; heat to boiling. Stir in oxtails. Cover and place in oven. Bake at 275 F. until meat is tender, about 2 hours.
With slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid; pour juice over meat and serve.
Yield: 4 servings
Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
Add onion and garlic to drippings in pan; cook until onion is tender, about 7 minutes. Stir in carrots. Add tomatoes with their juice. Stir in broth, ginger, salt, ground red pepper, and allspice; heat to boiling. Stir in oxtails. Cover and place in oven. Bake at 275 F. until meat is tender, about 2 hours.
With slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid; pour juice over meat and serve.
Yield: 4 servings
Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
