More Braised Oxtail

Discussion in 'Nose to Tail' started by snorkelinggirl, May 21, 2013.

  1. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Moikel recently did a great post on Roman butcher-style oxtail:

     And there is at least one other great looking oxtail post from a little further back by BIG TWIG:

    If you haven't already looked at these posts, you should definitely check them out. Fantastic posts.

    However, since there are like 50 billion posts on stuff like brisket, pulled pork, etc., I figure there is room for another post on oxtail, right? 

    This recipe follows the same braising technique that Moikel and BIG TWIG use in their posts. I mostly followed a recipe posted on a website called "The Primal Palate", but made a few modifications and used a much longer cooking time:

    Start off by chopping up 4-5 slices of good smokey bacon. Cook the chopped bacon until it has rendered off most of its fat and is starting to get crisp. It is easiest if you do this in a pan that is also ovenproof and that you can cover tightly (a braising dish is ideal). That way you can do everything in one pan.

    Remove the bacon from the pan, leaving the fat behind. Take a couple of oxtail (sliced into segments), and dust them generously with smoked paprika, kosher salt or hickory smoked salt if you have it, and freshly ground black pepper. Sear the oxtail in the bacon fat.

    I only had 1 oxtail, so I added in a slice of beef shank. Gave that a nice sear too.

    Remove the oxtail from the pan. Add 1 large chopped onion to the pan. You might need to add in a little more fat (like EVOO) if the pan looks too dry.  Caramelize the onion.

    Mince a few cloves of garlic and throw those in for the last minute or two of cooking the onion.

    Deglaze the pan with a cup or so of beef stock, homemade if you have it.

    Add in a 15 oz can of fire-roasted diced tomatoes. Stir and bring to a simmer.

    Nestle your oxtail into the braising liquid. Top with the cooked bacon. Cover your pan tightly, and put in a 325 deg F oven for 3 1/2 or 4 hours, or until the meat easily pulls away from the bone.  I had plenty of braising liquid so I didn't bother to flip the oxtail while they were cooking, but if you have less liquid just flip the oxtail a few times while it is cooking.

    I cooked the oxtail the day before serving it, so to make it easy I just stripped the meat and refrigerated it overnight. Here is the meat.

    If you cook your oxtail until tender, all the meat and connective tissue will easily strip away from the bones.  So here is what is left. You eat everything else.

    I refrigerated the braising liquid separately from the meat, and then removed the solidified fat from the braising liquid when it had cooled. 

    Tonight I reheated the stripped meat in the defatted braising liquid for about an hour in the oven, covered. Meanwhile, I steamed some broccoli, and made some mashed yukon golds.

    The plated shot! 

    If you end up with any leftover braising liquid, be sure to save it in the freezer. It adds a lot of flavor when used in place of water or stock when making chili, for example.

    Thanks for checking out my post!!

  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Mmmmmm. Love the Ox-tail . Thanks for the Q-view.

    Keep sending the ideas and as always . . .
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Boy that looks good, Oxtail and turkey necks are so good braised.
  4. moikel

    moikel Master of the Pit OTBS Member

    Love it[​IMG] , lot of those recipes are similiar for shank or shin. You take great photos. Beautiful plate of food.

    I have seen ox tail meat used in pies,once its off the bone.

    I will do something with ox tail again soon, need to think of a different cultural slant other than European cooking. Maybe something chinese hot pot style.
  5. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thanks so much for looking at my post, and for the compliments!!

    Our weather has been unseasonably cold for the last few days, so braised oxtail for dinner really hit the spot.

    Thanks again for checking out my post!


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