Ox Tails

Name: Ox Tails
Yield: 6 servings
Ingredients: 4 lb beef oxtails; 1 Tbs kosher salt; 2 tsp black pepper; 2 Tbs vegetable oil; 2 large yellow onions; 6 cloves garlic; 2 carrots; 4 cup beef stock; 1 cup dry red wine; 2 bay leaves; 1 tsp dried thyme; 1 Tbs cornstarch

👥 6 servings

🗣️ English (detected)

category: Stews & Braises

counters: Meat and Three, One Pot

aka: oxtails, ox tail, braised oxtails, smothered oxtails, oxtail and gravy

slack: forgiving — oxtail is only ever undercooked, never over: stop early and you are handing someone a cut of tail to fight

pairs-with: cheese-grits, collard-greens, butter-beans, hoppin-john

washing-up: the Dutch oven, a cup to slake the cornstarch in

capacity: 3 — the Dutch oven, brown

keeps: 4 days — the tails set the sauce to a jelly by themselves, and the meat is better on the second day

step: skim, then slake the starch in

#beef #braise #southern #gravy #slow

From: John Chen's Tabular Recipes

🥘 Ingredients

beef oxtails 4 lb
kosher salt 1 Tbs
black pepper 2 tsp
vegetable oil 2 Tbs
yellow onions 2 large
garlic 6 cloves
carrots 2
beef stock 4 cup
dry red wine 1 cup
bay leaves 2
dried thyme 1 tsp
cornstarch 1 Tbs

🍳 Cookware

Dutch oven

1

Braise these until the meat slips off the bone without help.
2

Season beef oxtails with kosher salt , black pepper .
3

Brown @&( timer in vegetable oil in a Dutch oven for 12 min , in two batches.
4

Braise @&( timer covered with yellow onions , garlic , carrots , beef stock , dry red wine , bay leaves , dried thyme at 325°F (165°C) for 3 hr .
5

Skim @&( timer , then stir in cornstarch and 5 min .
6

Spoon it over rice or cheese grits. Most of what is in the pot is gravy and the plate needs something under it.

Actions

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