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Braised Oxtail

Published on 10/25/2023 by Umamiology
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Image a rich, buttery and succulent morsel of tender beef melting in your mouth – that’s exactly what this Braised Oxtail dish features. Once you try this recipe, your whole mouth will be coated with that savory taste that’ll last for days.  

Umamiology-Oxtail-Dish-Beautyshot13

Have you ever had meat so tender, fatty and succulent that it simply melts in your mouth? In my opinion, there are only a handful of cuts out there that exhibit these special characteristics – seared wagyu beef, roasted barbacoa and braised oxtail.

Umamiology-Oxtail-Dish-Beautyshot1

And with the right mix of seasoning and the right braising technique, this oxtail meat will be one of the most decadent, moist & silky meats you’ll ever experience.

What is Oxtail Meat?

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Oxtail is the tail meat of a cow. In the past, oxtail meat really came from oxen, but nowadays, this cut of meat is taken from the thick upper portion that forms a cow’s tail. It is highly nutritious and rich in collagen from the connective fats and bone marrow in the region and it has a very tender and even silky texture when cooked properly.

Oxtail is frequently used in Korean, Chinese, Indonesian, Jamaican and African cuisines – most commonly in a form of Oxtail stew.

The Ingredients Of Braised Oxtail

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The Equipment Needed

Braising The Oxtail

You can get quality oxtail at almost any butcher or large supermarket but make sure you get them in nice round sections with the bone in (cooking with the bone in enriches the meat flavor).

Umamiology-Oxtail-Dish-ProcessShot12

Take your Oxtail and put it into a glass bowl and completely submerge in water for about 10 mins. You’ll notice the blood from the oxtail seeping out into the water – this is good, you’ll want to drain this water so that you remove most of the blood in the meat.

Umamiology-Oxtail-Dish-ProcessShot34

Meanwhile, in your food processor, combine truffle oil, browning sauce, liquid smoke, Worcestershire sauce, ginger paste, garlic paste, fresh thyme, chopped onions, chopped Korean pear, and one cup of beef stock to create the marinade. Blend until a fine marinade forms.

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Drain, rinse and pat dry the oxtail and combine in a large mixing bowl along with the marinade. Let it marinate for at least one hour.

After the oxtail has fully marinated, remove from marinade (do not discard marinade) add three tablespoons of truffle oil into a large stock pot and sear the oxtail sections for about 2 minutes (on each side) on high heat until the meat has browned and a crust has started to form.

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Add two cups of beef stock and the marinade from before into the pot, give it a stir and then reduce the heat to medium low and let it cook until the oxtail meat is fall-off-the-bone tender (if cooked on stove top, this may take up to 3 hours – for faster results, braise in a pressure cooker for about 55 minutes). If cooking on stove top, add more marinade and beef stock every 1/2 hour (1 part marinade, 1 part beef stock) as reduction, occurs to maintain liquid level.

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Once the oxtail meat is fully cooked, remove the meat from the pot and set aside. Also using a large spoon or ladle, scoop up the remaining marinade and set aside to cool.

Craft The Oxtail Gravy

Once the marinade/juices from the pan cool to be lukewarm, pour the entire contents into your food processor and blend until fully smooth. Add a dash of salt and pepper (to taste) and give it a good stir.

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At this point, the mixture should be pretty thick, but if you’d like it to be thicker, transfer the gravy mixture into a sauce pan on low heat, then make a cornstarch slurry (mix 1 part cornstarch & 1 part warm water in a small bowl until completely dissolved) and slowly pour the slurry into the pan while constantly stirring – to thicken the sauce. (The amount you use is based on how thick you’d like your gravy. For me, 1/4 cup of water and cornstarch usually does the trick.)

Also, I love having some toasted slices of French baguette to accompany my braised oxtail, but any type of bread or rice would go well with this dish.

Putting It All Together

Plate your braised oxtail segments on a large dish and evenly spread the gravy around the meat.

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Add in some toasted French bread, a sprig of thyme or a sprinkle of chopped scallions on top and a drizzle of some truffle oil as a finish and enjoy!

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Braised Oxtail

5 from 69 votes
Image a rich, buttery and succulent morsel of tender beef melting in your mouth – that's exactly what this Braised Oxtail dish features. Once you try this recipe, your whole mouth will be coated with that savory taste that'll last for days.
Author: Umamiology
Servings: 4
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
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Equipment

Ingredients 

Instructions 

Braising The Oxtail

  • You can get quality oxtail at almost any butcher or large supermarket but make sure you get them in nice round sections with the bone in (cooking with the bone in enriches the meat flavor).
  • Take your Oxtail and put it into a glass bowl and completely submerge in water for about 10 mins. You'll notice the blood from the oxtail seeping out into the water – this is good, you'll want to drain this water so that you remove most of the blood in the meat.
  • Meanwhile, in your food processor, combine truffle oil, browning sauce, liquid smoke, Worcestershire sauce, ginger paste, garlic paste, fresh thyme, chopped onions, chopped Korean pear, and one cup of beef stock to create the marinade. Blend until a fine marinade forms.
  • Drain, rinse and pat dry the oxtail and combine in a large mixing bowl along with the marinade. Let it marinate for at least one hour.
  • After the oxtail has fully marinated, remove from marinade (do not discard marinade) add three tablespoons of truffle oil into a large pan and sear the oxtail sections for about 2 minutes (on each side) on high heat until the meat has browned and a crust has started to form.
  • Add two cups of beef stock and the marinade from before into the pot, give it a stir and then reduce the heat to medium low and let it cook until the oxtail meat is fall-off-the-bone tender (if cooked on stove top, this may take up to 3 hours – for faster results, braise in a pressure cooker for about 55 minutes). If cooking on stove top, add more marinade and beef stock every 1/2 hour (1 part marinade, 1 part beef stock) as reduction, occurs to maintain liquid level.
  • Once the oxtail meat is fully cooked, remove the meat from the pot and set aside. Also using a large spoon or ladle, scoop up the remaining marinade and set aside to cool.

Craft The Oxtail Gravy

  • Once the marinade/juices from the pan cool to be lukewarm, pour the entire contents into your food processor and blend until fully smooth. Add a dash of salt and pepper (to taste) and give it a good stir.
  • At this point, the mixture should be pretty thick, but if you'd like it to be thicker, transfer the gravy mixture into a sauce pan on low heat, then make a cornstarch slurry (mix 1 part cornstarch & 1 part warm water in a small bowl until completely dissolved) and slowly pour the slurry into the pan while constantly stirring – to thicken the sauce. (The amount you use is based on how thick you'd like your gravy. For me, 1/4 cup of water and cornstarch usually does the trick.)
  • Also, I love having some toasted slices of French baguette to accompany my braised oxtail, but any type of bread or rice would go well with this dish.

Putting It All Together

  • Plate your braised oxtail segments on a large dish and evenly spread the gravy around the meat.
  • Add in some toasted French bread, a sprig of thyme or a sprinkle of chopped scallions on top and a drizzle of some truffle oil as a finish and enjoy!

Notes

*Nutritional information is just an estimate derived by an online calculation tool.

Nutrition

Calories: 1607kcalCarbohydrates: 12gProtein: 179gFat: 90gSaturated Fat: 32gPolyunsaturated Fat: 5gMonounsaturated Fat: 46gCholesterol: 624mgSodium: 1560mgPotassium: 488mgFiber: 4gSugar: 5gVitamin A: 2548IUVitamin C: 7mgCalcium: 177mgIron: 25mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What is Oxtail?

Oxtail is the tail meat of a cow. In the past, oxtail meat really came from oxen, but nowadays, this cut of meat is taken from the thick upper portion that forms a cow’s tail. It is highly nutritious and rich in collagen from the connective fats and bone marrow in the region and it has a very tender and even silky texture when cooked properly.

What does braised oxtail taste like?

It’s tender, fatty and succulent with a texture that simply melts in your mouth. It’s similar in characteristic to roasted/shredded barbacoa meat.

What else can you make with braised oxtail?

Braised oxtail meat is very versatile and delicious on almost any meat dish. Check out my Truffle Oxtail Pizza recipe!

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