Let's dive into making a delicious and comforting South African Oxtail Recipe, often considered one of the best oxtail recipes for its rich flavor. This version leans towards an easy oxtail recipe style, similar to a hearty oxtail stew or oxtail stew recipe. While not strictly an old fashioned oxtail stew or solely a traditional oxtail recipe, it incorporates classic techniques and flavors. We'll also touch on the deliciousness of a Jamaican oxtail recipe with a nod to its unique spices.
This recipe delivers tender, fall-off-the-bone oxtail in a flavorful, slightly thickened gravy.
Yields: 4-6 servings
Prep time: 25 minutes
Cook time: 3-4 hours
Ingredients:
- 2 kg (approximately 4.5 lbs) oxtail, cut into sections
- 2 tablespoons olive oil or vegetable oil
- 2 large onions, roughly chopped
- 3-4 carrots, peeled and roughly chopped
- 2-3 celery stalks, roughly chopped
- 4-5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup red wine (optional, but recommended for depth of flavor)
- 2-3 sprigs fresh thyme
- 2-3 bay leaves
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried mixed herbs
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prepare the Oxtail
This step often involves soaking. We'll address the "why" of soaking later. Rinse the oxtail pieces under cold water. Pat them dry thoroughly with paper towels. Season generously with salt and freshly ground black pepper.
Step 2: Sear the Oxtail
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the oxtail pieces on all sides until deeply golden. This step is crucial for developing flavor. Remove the oxtail from the pot and set aside.
Step 3: Sauté the Vegetables
Add the chopped onions, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.
Step 4: Add Garlic and Flour
Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to create a roux that will help thicken the stew.
Step 5: Deglaze the Pot
Pour in the beef broth and red wine (if using). Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond) that have stuck to the bottom. This adds tremendous flavor to the stew.
Step 6: Add Flavorings and Oxtail
Stir in the tomato paste, smoked paprika, and dried mixed herbs. Return the seared oxtail pieces to the pot. Add the thyme sprigs and bay leaves.
Step 7: Simmer the Stew
Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 3-4 hours, or until the oxtail meat is very tender and easily pulls away from the bone. Stir occasionally to ensure it's not sticking to the bottom.
Step 8: Adjust Seasoning and Serve
Once the oxtail is tender, remove the thyme sprigs and bay leaves. Taste the stew and adjust the seasoning with more salt and pepper as needed. If the sauce is too thin for your liking, you can remove the lid and simmer for a bit longer to allow it to reduce, or you can make a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it into the stew, simmering until thickened.
Step 9: Garnish and Enjoy!
Serve the South African oxtail stew hot, garnished with fresh chopped parsley. It's fantastic served with creamy mashed potatoes, rice, polenta, or crusty bread to soak up the delicious gravy.
A Note on Jamaican Oxtail: For a Jamaican oxtail recipe, you would typically marinate the oxtail in a mixture of browning sauce, allspice berries, Scotch bonnet pepper (use with caution!), thyme, scallions, garlic, ginger, and sometimes ketchup or soy sauce. The cooking method often involves braising or pressure cooking until tender, resulting in a rich, sweet, and spicy stew.
Your Questions Answered:
What is the best way to eat oxtail?
The best way to eat oxtail is when the meat is incredibly tender and falls easily off the bone. This allows you to savor the rich, gelatinous texture and deep, beefy flavor. It's often enjoyed as a stew with the flavorful gravy spooned over accompaniments like:
- Mashed potatoes: The creamy potatoes perfectly complement the rich sauce.
- Rice: A simple and effective way to soak up all the delicious gravy.
- Polenta: Its smooth texture provides a lovely contrast to the tender meat.
- Crusty bread: Ideal for mopping up every last bit of the flavorful sauce.
- For Jamaican oxtail: It's traditionally served with rice and peas (rice cooked with coconut milk and kidney beans) and sometimes fried plantains.
Ultimately, the "best" way is subjective and depends on personal preference, but the key is to have the oxtail cooked until meltingly tender.
How best to cook oxtail?
The best way to cook oxtail is through slow, moist heat methods such as:
- Braising: This involves searing the oxtail to build flavor, then simmering it slowly in liquid (like broth, wine, or a combination) in a covered pot, either on the stovetop or in the oven. This method allows the tough connective tissues to break down, resulting in incredibly tender meat and a rich, flavorful sauce. The recipe above utilizes braising.
- Slow Cooking (Crockpot): Oxtail is also excellent cooked in a slow cooker. Searing beforehand is still recommended for flavor development. The low and slow heat renders the fat and tenderizes the meat beautifully.
- Pressure Cooking: A pressure cooker can significantly reduce the cooking time for oxtail while still achieving tenderness. However, it requires careful timing to avoid overcooking.
These methods allow the collagen in the oxtail to break down into gelatin, which contributes to the rich texture and flavor of the stew or braise.
Why did oxtail get so expensive?
The price of oxtail has significantly increased in recent years due to several factors:
- Increased Demand: Oxtail has gained popularity globally, moving from a less desirable cut to a sought-after ingredient in various cuisines, including Caribbean, Asian, and European dishes. This increased demand puts pressure on supply.
- Limited Supply: Each beef animal only has one tail, making the supply inherently limited compared to other cuts like steak or ground beef.
- Changing Dietary Trends: The rise of nose-to-tail eating and a greater appreciation for flavorful, collagen-rich cuts has contributed to the increased demand for oxtail.
- Economic Factors: General inflation in food prices, transportation costs, and processing expenses also play a role in the higher price of oxtail.
- Culinary Recognition: As more chefs and home cooks discover the deliciousness and versatility of oxtail, its perceived value has increased, leading to higher prices.
Why do you soak oxtail before cooking?
Soaking oxtail in cold water (sometimes with salt or vinegar) before cooking is a practice that some people follow for a few reasons, although it's not universally done and opinions vary on its necessity:
- To Draw Out Impurities: The primary reason cited for soaking is to draw out any remaining blood and impurities from the meat. This can potentially lead to a cleaner-tasting broth or stew.
- To Clean the Surface: Soaking can help loosen any surface debris or bone fragments that might be present on the oxtail.
- To Potentially Tenderize (Minor Effect): Some believe that soaking can slightly help in tenderizing the meat, although the long cooking time is the main factor in achieving tenderness.
However, it's important to note:
- Modern meat processing is generally very thorough, so significant impurities are less likely.
- Thorough rinsing under cold running water can achieve a similar level of cleanliness.
- If you do soak oxtail, it's crucial to discard the soaking water and rinse the oxtail thoroughly before cooking to remove any potentially drawn-out bacteria. Keep the soaking time relatively short (a few hours at most) and always do it in the refrigerator to prevent bacterial growth.
Ultimately, whether or not to soak oxtail is a matter of personal preference and tradition. If you are concerned about cleanliness, a good rinse under cold water is generally sufficient. The key to delicious oxtail lies in the slow, patient cooking process. Enjoy your flavorful oxtail stew!
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