How to Cook Oxtails on the Stovetop: A Comprehensive Guide
Cooking oxtails on the stovetop is a method of achieving tender, flavorful results by braising the meat in liquid over low heat for an extended period. This slow-cooking process breaks down the tough connective tissues, yielding incredibly succulent meat and a rich, deeply savory sauce.
The Allure of Oxtails
Oxtails, once considered a humble cut of meat, have experienced a resurgence in popularity. This is thanks to their rich flavor and satisfying texture when cooked properly. Historically, oxtails were a thrifty way to utilize all parts of the animal. Today, they are prized for their intense beefy taste and the gelatin-rich sauce they create. The cooking process transforms tough collagen into a meltingly tender texture that is truly irresistible.
Why Stovetop Cooking?
While oxtails can be cooked in various ways, including using a slow cooker or pressure cooker, stovetop braising offers a unique advantage: control. It allows you to closely monitor the cooking process, adjusting heat and liquid levels as needed to achieve the perfect tenderness and sauce consistency. It is an accessible cooking method that doesn’t require any special equipment beyond a heavy-bottomed pot or Dutch oven.
Essential Ingredients for Stovetop Oxtails
The flavor profile of your oxtails hinges on the quality of your ingredients. Here’s a breakdown of the key components:
- Oxtails: Choose meaty oxtails that are relatively uniform in size for even cooking.
- Aromatic Vegetables: Onions, carrots, and celery (mirepoix) form the foundation of the flavor.
- Garlic and Herbs: Garlic, thyme, bay leaf, and parsley add depth and complexity.
- Liquid: Beef broth is the classic choice, but red wine, chicken broth, or a combination can be used.
- Tomato Paste: Adds richness and umami.
- Oil: For searing the oxtails. Choose a neutral oil with a high smoke point.
- Salt and Pepper: To season the oxtails and the sauce.
The Step-by-Step Process
Here’s a detailed guide to cooking oxtails on the stovetop:
- Prepare the Oxtails: Pat the oxtails dry with paper towels and season generously with salt and pepper.
- Sear the Oxtails: Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtails in batches until browned on all sides. This step is crucial for developing deep flavor. Remove the oxtails from the pot and set aside.
- Sauté the Vegetables: Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. This adds depth of flavor to the sauce.
- Add the Remaining Ingredients: Stir in the tomato paste, beef broth, thyme, bay leaf, and parsley. Bring the mixture to a simmer.
- Return the Oxtails: Place the seared oxtails back into the pot, making sure they are mostly submerged in the liquid.
- Braise: Reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the oxtails are incredibly tender and the meat is falling off the bone. Check the liquid level periodically and add more broth if needed.
- Skim the Fat: Once the oxtails are cooked, use a spoon or ladle to skim off any excess fat from the surface of the sauce.
- Adjust Seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve: Serve the oxtails over rice, mashed potatoes, polenta, or your favorite side dish, spooning the flavorful sauce over the top.
Common Mistakes to Avoid
- Not Searing Properly: Searing the oxtails is essential for developing rich flavor. Don’t overcrowd the pot; sear in batches.
- Not Seasoning Enough: Oxtails need generous seasoning to bring out their best flavor.
- Cooking at Too High a Temperature: Braising requires low and slow cooking. Cooking at too high a temperature can result in tough, dry meat.
- Not Checking the Liquid Level: Make sure the oxtails are mostly submerged in liquid during braising. Add more broth as needed to prevent them from drying out.
- Skipping the Skimming Step: Skimming off excess fat will result in a cleaner, more flavorful sauce.
Oxtail Cooking Times
| Cut | Minimum Time | Maximum Time | Doneness Goal |
|---|---|---|---|
| 1-2 inch segments | 3 Hours | 4 Hours | Meat is falling off the bone |
| 3+ inch segments | 4 Hours | 5 Hours | Meat is falling off the bone |
Frequently Asked Questions (FAQs)
Can I use a different type of liquid for braising?
Yes, you can experiment with different liquids. While beef broth is traditional, chicken broth or even a combination of beef broth and red wine can be used. Red wine adds a deeper, richer flavor, while chicken broth offers a lighter flavor profile.
How do I know when the oxtails are done?
The oxtails are done when the meat is extremely tender and easily falls off the bone. You should be able to pierce the meat with a fork with very little resistance. The connective tissue should be completely broken down.
Can I cook oxtails in a slow cooker instead?
Yes, oxtails can be cooked in a slow cooker. Sear the oxtails as directed, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, or until the meat is tender.
What if my sauce is too thin?
If your sauce is too thin, you can thicken it by simmering it uncovered for a few minutes after the oxtails are cooked. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the sauce and simmer until thickened.
Can I add vegetables other than onions, carrots, and celery?
Absolutely! Other vegetables like mushrooms, parsnips, or potatoes can be added to the pot along with the mirepoix. Be mindful of the cooking times of the vegetables and add them accordingly. Potatoes, for example, may need to be added later in the cooking process to prevent them from becoming mushy.
How do I store leftover oxtails?
Leftover oxtails can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months. Make sure to cool the oxtails completely before storing them.
Can I use pre-cut oxtails or should I cut them myself?
Pre-cut oxtails are perfectly fine to use. Many butchers sell oxtails already cut into sections. If you prefer to cut them yourself, use a heavy knife or cleaver.
What sides go well with oxtails?
Oxtails pair well with a variety of sides, including rice, mashed potatoes, polenta, grits, roasted vegetables, and bread. The rich, flavorful sauce is perfect for soaking up with a starchy side dish.
Are oxtails high in fat?
Yes, oxtails are a relatively fatty cut of meat. However, much of the fat renders out during the long braising process, resulting in a richer, more flavorful sauce. You can skim off excess fat after cooking.
Can I use a pressure cooker to cook oxtails faster?
Yes, a pressure cooker can significantly reduce the cooking time. Sear the oxtails as directed, then transfer them to the pressure cooker with the remaining ingredients. Cook on high pressure for 45-60 minutes, followed by a natural pressure release.
Is it necessary to deglaze the pot with red wine?
No, it’s not strictly necessary, but it adds a significant depth of flavor. If you don’t have red wine, you can deglaze with beef broth or water, scraping up any browned bits from the bottom of the pot.
What kind of pot is best for cooking oxtails on the stovetop?
A heavy-bottomed pot or Dutch oven is ideal for cooking oxtails on the stovetop. These pots distribute heat evenly and retain heat well, which is crucial for braising. A cast iron Dutch oven is a particularly good choice.