Contents
Why Stovetop?
Cooking oxtails on the stovetop has numerous advantages over using a slow cooker or pressure cooker:
- Better browning – Stovetop cooking allows you to brown the oxtails properly to enhance flavor and texture. This is difficult in a slow cooker or pressure cooker.
- Thicker gravy – Reducing the oxtail broth into a luscious gravy is easier on the stovetop than other methods.
- Versatility – With stovetop cooking, it’s simple to check oxtails periodically and adjust seasoning or liquids as needed.
- Special equipment not required – All you need is a large pot – no need for specialty appliances like a pressure cooker.
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For readers focused on delivering incredible flavor with basic kitchen tools, stovetop oxtails are the way to go!
Preparation Tips
Proper preparation is key to maximizing the flavor and texture of stovetop oxtails:
- Trim excess fat – This prevents the dish from becoming overly greasy. Leave just a thin layer over the meat.
- Ingredient spotlight: Herb de Provence – This blend of dried herbs is perfect for oxtails. It typically contains:
- Thyme – Earthy undertones
- Savory – Peppery flavor
- Fennel – Licorice notes
- Lavender – Floral aroma
- Other herbs – Rosemary, marjoram, basil
- Herb de Provence gives a robust, complex flavor to the oxtails.
Follow these tips before cooking for the best results. Now, let’s get to the star of the show – the recipe!
Stovetop Oxtail Recipe
To cook oxtails on the stovetop, you can follow these general steps based on the information from the provided sources:
- Seasoning and Marinating:
- Thoroughly rub the seasoning into the oxtails and let them marinate for 6-8 hours or proceed immediately to cooking.
- Cooking Process:
- Heat cooking oil in a large skillet on medium heat. Add brown sugar until it melts and turns dark brown.
- Brown the seasoned oxtails on each side for 3-4 minutes.
- Add water, cover, and let the meat cook for 10-15 minutes.
- Add enough water to cover the meat, stir, cover, and cook on high heat for 2 ½ to 3 hours, stirring every 10 minutes.
- Check regularly and add water as needed. Taste a small piece to check for tenderness and cook longer if necessary.
- Making Gravy:
- When the oxtails are fully cooked, add chicken bouillon cube, ketchup or brown sugar, and remaining fresh seasoning.
- Add beans, water if needed, and let it cook for 10-15 minutes.
- Adjust consistency and taste of the gravy. Thicken if necessary with cornstarch/flour diluted in water.
- Adjust salt to taste and let it simmer for 5 minutes before serving.
These steps provide a comprehensive guide on how to cook flavorful and tender oxtails on the stovetop.
Advanced Cooking Tips
- Perfect browning – Use high heat and resist stirring too frequently to get a good sear on the oxtails. This caramelization adds tons of flavor.
- Thicken the gravy – For a heartier gravy, make a slurry by mixing 1-2 tbsp cornstarch with 2 tbsp cold water. Slowly stir this into the simmering oxtail broth to reach the desired thickness.
- Skim excess fat – Use a ladle to skim off and discard any excess grease that rises to the top while simmering. This helps control the richness of the final dish.
With these pro tips, you’ll take your stovetop oxtails to the next level! There are also many possibilities for customizing this recipe.
Customizations and Variations
- Substitute herbs – Instead of Herb de Provence, try Italian seasoning, rosemary, or dry mustard.
- Use wine alternatives – If you don’t have red wine on hand, broth and a splash of vinegar work well.
- Adjust spice level – For more heat, add crushed red pepper flakes or a pinch of cayenne when seasoning the oxtails.
- Swap vegetables – Carrots, parsnips or turnips can be added along with the onion for more complexity.
Feel free to put your own spin on this dish based on your tastes and what’s available in your kitchen! Now let’s explore some tasty ways to serve up these incredible oxtails.
Pairing and Serving Suggestions
- Mashed potatoes – The rich gravy is perfect ladled over creamy mashed potatoes.
- Egg noodles – Soak up the gravy with some buttered egg noodles.
- Rice – Jasmine or basmati rice complement the warming spices.
- Bread – Crusty bread or biscuits are great for dipping in the gravy.
- Roasted vegetables – Pair with roasted Brussels sprouts, carrots or asparagus.
In addition to side dishes, here are some great ways to serve stovetop oxtails:
- As a stew, served in bowls
- Over creamy polenta
- Stuffed into sandwiches
- In tacos or burritos
Use your imagination to create a complete meal that shows off these succulent oxtails!
Chef Angelo Landi has been in the culinary industry for over 20 years, and he has spent the last six of those developing the menu for Coal Vines. His favorite pizza on the menu is the Spicey Meatball, which is made with spicy sausage, pepperoni, and calabrese salami. When he’s not in the kitchen cooking up a storm, Chef Angelo enjoys spending time with his wife and two young children.