![]() I like to add oxtail to chili or ragu while it simmers, then remove and shred it before adding it to the recipe.Ĭooking tip: You can convert any short rib recipe into an oxtail recipe, but remember that oxtail has less meat, so you can serve fewer people than with short ribs. For example, you can serve it with mashed potatoes, rice, pasta, or crusty bread. Choose from soul food oxtail, Spanish oxtail, and eastern European. Here are eight delicious oxtail recipes for soups, stews, and main courses. Serving tip: Serve oxtail with something that can soak up the juices and broth leftover from the cooking. They may not be a cut of beef you'd normally think to use, but if you skip oxtails, you're really missing outthey make wonderful soups and stews. ![]() You should cook oxtail for two and a half to three hours, or about an hour if you use a pressure cooker. You can use the stock as a basis for a delicious oxtail soup with oxtail meat, vegetables, and herbs. The beef flavor comes from the bones and marrow, and the rendered stock is thick because of all the collagen. You can also use oxtail to make beef stock. You should set out for at least three hours to cook oxtail. Slow-cooking oxtail transforms the bone and cartilage into gelatin, which makes a wonderful sauce. This gives the most tender result and extracts maximum flavor from little meat. It’s best to slow braise meat in a liquid such as red wine. Nowadays, it’s used in a variety of dishes. Oxtail has traditionally been used for soup and stew. Grass Roots Farmer’s Cooperative Review.Meat Delivery Service Expand / Collapse.Before serving, sprinkle over the gremolata. Transfer the stew to a warm serving bowl. To make the gremolata, mix together the parsley, lemon zest and garlic set aside. Bring to the boil, reduce the heat to a gentle simmer and cook, covered, for 30-40 minutes or until the pumpkin is soft. ![]() When the oxtail is cool enough, pick the meat from the bones (discarding any excess fat that may have accumulated) and return it to the sauce, along with the pumpkin or squash and 300ml of water. Discard the herbs, spices and orange zest from the sauce. Lift the oxtail from the sauce, place in a large bowl and leave to cool slightly. The meat is ready when it comes away from the bone easily. Long, slow cooking on the bone imparts a magical flavour and the warm, hearty flavours get a kick of freshness at the end from a parsley, garlic and citrus gremolata.Ĭover first with a circle of baking parchment, placed directly over the stew, and then with a tight-fitting lid, then, in the preheated oven, cook for 2 ½-3 hours. Return the oxtail to the sauce and bring to a simmer. Tie together the thyme and rosemary sprigs with string and drop them in, then add the orange zest, bay leaves, cinnamon, star anise, 1 teaspoon of freshly ground black pepper and some salt. Bring to the boil and simmer for about 5 minutes until almost evaporated. Return to a medium heat and cook, stirring occasionally, for about 10 minutes, until the vegetables are golden.Īdd the wine and scrape the base of the casserole with a wooden spoon to mix in any flavoursome bits. Remove most of the fat from the dish and add the shallots, carrots and garlic. As the oxtail browns, transfer it to a colander over a plate and leave to drain off excess fat. Don’t sear too many pieces at once or they will boil in their own liquid rather than fry. When smoking hot, add some of the oxtail pieces and fry on all sides for 4-5 minutes, browning well. Place a large casserole dish over a high heat and add 2 tablespoons of olive oil. Preheat the oven to 180☌, fan 160☌, gas 4. You can make the gremolata the day before. Make the stew a couple of days ahead chill.
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