How to Cook Oxtails: A Guide to Prep, Recipe Ideas & Health Benefits

Introduction

Oxtails may be one of the most underrated cuts of meat out there, but they’re prized by cooks around the world for their rich flavor and versatility. Whether you’re making a classic soul food stew or a spicy Korean main dish, oxtails can add a unique depth of flavor to your cooking. In this article, we’ll take a closer look at how to cook oxtails, including tips for prepping, cooking, and serving them. We’ll also explore some traditional and international recipes, health benefits, and ideas for using leftover oxtails in creative ways.

Step-by-Step Guide

Before cooking oxtails, it’s important to prep them properly. Start by trimming off any excess fat, and then season the meat generously with salt and pepper. Heat up some oil in a large Dutch oven or heavy pot and brown the oxtails on all sides in batches. This not only adds flavor but also helps to seal in the juices. Then add in some onions, garlic, herbs, and spices, along with enough liquid (such as broth or wine) to cover the meat. Simmer on the stove for several hours until the meat is falling off the bone, or bake in the oven at low heat (around 275-300 degrees) for 3-4 hours. Once the oxtails are cooked, remove them from the pot and let them cool. Strain the liquid and use it to make a flavorful sauce, if desired. Serve the oxtails with the sauce and your choice of side dishes, such as mashed potatoes, rice, or vegetables. Garnish with fresh herbs or chopped nuts, if desired.

Soul Food Recipe

Oxtail stew is a classic soul food dish that’s hearty, comforting, and packed with flavor. To make it, you’ll need:

4-5 pounds oxtails, trimmed and seasoned
1 onion, chopped
3 cloves garlic, minced
1 can diced tomatoes
2 cups beef broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper, to taste

Heat up some oil in a large pot or Dutch oven. Brown the oxtails on all sides, then remove from pot and set aside. Saute the onion and garlic in the remaining oil until soft and fragrant. Add the can of tomatoes (undrained) and stir to combine. Return the oxtails to the pot, along with enough broth to cover the meat. Add in the bay leaf, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 3-4 hours. Stir occasionally and add more broth if needed. Once the meat is tender and falling off the bone, remove the oxtails from the pot and let them cool. Skim any excess fat from the surface of the stew. Serve the oxtails with the stew and your choice of side dishes.

International Flavor

Oxtails are a popular ingredient in many international cuisines, from Jamaican to Korean to Mexican. For a taste of Jamaican-inspired oxtails, try this recipe:

4-5 pounds oxtails, trimmed and seasoned
2 teaspoons allspice
1 teaspoon ginger
1 tablespoon thyme
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
1 can tomato paste
2 cups water
Salt and pepper, to taste

In a large pot or Dutch oven, brown the oxtails on all sides. Remove from the pot and set aside. Add in the onion, garlic, and carrots, and saute until soft. Stir in the allspice, ginger, and thyme. Return the oxtails to the pot, along with the tomato paste and water. Season with salt and pepper, and bring to a boil. Reduce heat and simmer for 2-3 hours, stirring occasionally. Once the oxtails are tender and falling off the bone, serve them hot with a side of rice and beans.

Slow Cooker Method

Using a slow cooker is a great way to cook oxtails, as it allows the meat to become tender and juicy without requiring much attention. For a simple yet flavorful slow cooker recipe, try this:

4-5 pounds oxtails, trimmed and seasoned
1 onion, chopped
1 clove garlic, minced
2 cups beef broth
1/2 cup red wine
1 bay leaf
1 teaspoon dried rosemary
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Add all the ingredients to the slow cooker, making sure the liquid covers the oxtails. Cook on low for 6-8 hours, or until the meat is falling off the bone. Remove the oxtails from the cooker and let them cool. Strain the liquid and use it to make a savory sauce. Serve the oxtails hot with the sauce and your choice of side dishes.

Health Benefits

Oxtails are a nutritious and flavorful source of protein, vitamins, and minerals. They’re high in iron, which is essential for the body’s production of red blood cells. They also contain collagen, which promotes skin and joint health, and glucosamine, which helps to reduce inflammation and improve joint mobility. When cooked properly, oxtails can be a healthy and satisfying addition to a balanced diet. Try incorporating them into soups, stews, or stir-fries, or adding them to salads for extra protein.

Oxtail Stew

This traditional oxtail stew is a hearty and savory dish that’s perfect for cold winter nights. To make it, you’ll need:

4-5 pounds oxtails, trimmed and seasoned
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 cups beef broth
1 can diced tomatoes
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste

Heat up some oil in a large pot or Dutch oven. Brown the oxtails on all sides, then remove from pot and set aside. Saute the onion, carrots, celery, and garlic in the remaining oil until soft and fragrant. Add the can of tomatoes (undrained) and stir to combine. Return the oxtails to the pot, along with enough broth to cover the meat. Add in the bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 3-4 hours. Stir occasionally and add more broth if needed. Once the meat is tender and falling off the bone, remove the oxtails from the pot and let them cool. Skim any excess fat from the surface of the stew. Serve the oxtails with the stew and your choice of side dishes.

Leftover Ideas

If you have leftover oxtails, don’t let them go to waste! There are plenty of creative ways to use them up. For example:

Add the meat to a hearty soup or chili
Use them to make a beefy salad with greens, cheese, and nuts
Top a pizza with shredded oxtail meat and your favorite toppings
Make a savory pulled beef sandwich with oxtail meat

Leftover oxtails can be frozen for up to 3 months, or refrigerated for up to 5 days. Be sure to store them in an airtight container or freezer bag to prevent freezer burn or spoilage.

Conclusion

Now that you know how to cook oxtails and some ideas for using them in flavorful and nutritious meals, it’s time to get cooking! Whether you try a traditional soul food stew or experiment with new international flavors, there are plenty of ways to enjoy the unique and delicious taste of oxtails.