Easy Guide - Cook Tender Oxtails on the Stovetop Today

Embarking on the journey of cooking oxtails on the stovetop unfolds a culinary adventure that merges tradition with the magic of home cooking. Oxtails, once considered a less desirable cut of meat, have risen to prominence in the kitchens of gourmet chefs and home cooks alike, celebrated for their rich flavor and succulent texture when cooked properly. With years of experience and a deep-rooted passion for exploring the depths of comfort food, we’ve perfected a stovetop oxtail recipe that promises to transform this humble ingredient into a centerpiece worthy of any gathering.

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In this article, “How to Cook Oxtails on the Stovetop,” we delve into the art and science behind cooking oxtails to perfection. Our expertise in navigating the nuances of this unique cut ensures that we bring you a method that not only highlights the oxtail’s inherent richness but also simplifies the process, making it accessible to cooks of all levels. We understand the value of a meal that can bring people together, and our stovetop oxtail recipe is designed to do just that—creating a flavorful, tender, and heartwarming dish that’s as perfect for a cozy family dinner as it is for a special occasion.

We invite you on this flavorful journey, where we’ll guide you through each step, from selecting the right oxtails to the final, savory simmer. Along the way, we’ll share tips and tricks that elevate the dish, suggest pairings that complement its robust flavors, and explore variations to suit every palate. Whether you’re a seasoned cook or a curious newcomer eager to expand your culinary repertoire, this article promises a rewarding experience that might just change the way you think about oxtails. Let’s ignite your curiosity, stir your appetite, and embark on a delicious adventure together.

Contents

1 Why Stovetop?
2 Preparation Tips
3 Stovetop Oxtail Recipe
4 Advanced Cooking Tips
5 Customizations and Variations
6 Pairing and Serving Suggestions

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.

See more : Easy guide to delicious meals on your Blackstone Griddle

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

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.