Braised Oxtail
These braised oxtail are rich in flavor and can either be slow cooked or pressure cooked depending on how much time you have on hand. Best served with some creamy mashed potatoes or rice or chapati or naan with any veggies of choice.
Ingredients
- 1 kg oxtail, cut in pieces
- 3 tbsp cooking oil
- 2 tbsp butter
- 2 large onions, diced
- 1 cup diced carrots (approximately 3 large carrots)
- 4 (approximately 2 tsp minced garlic) garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp paprika powder
- 1 tsp coriander powder
- Sea salt & black pepper to taste
- ¼ cup red wine vinegar*
- 4 large tomatoes, grated or pureed
- 2 tsp dried rosemary or 1 sprig fresh rosemary
- 2 tsp dried thyme or 1 sprig thyme
- 2 bay leaves
- 2 tbsp sugar
- 3 cups beef stock or vegetable stock or water (or more if needed)*
Instructions
- Start by preparing all your ingredients, mince the garlic, dice the carrots and onions and puree or grate the tomatoes.
- Pat dry the oxtail pieces well with paper towels to help the exterior achieve a better browning when searing.
- On a large skillet or heavy cooking pot, heat the cooking oil then place the oxtail pieces to brown them on all sides then set them aside. You can do this in batches to avoid overcrowding the pan.
- On the same pan, add in the butter and once it has melted, add the diced onions and allow to cook till slightly translucent.
- Stir in the diced carrots and allow to cook for about 3 minutes for flavor to start developing.
- Next add in the minced garlic and let it cook for about a minute.
- Stir in the tomato paste together with all the spices, sea salt and black pepper. Allow to cook for another minute.
- Add the red wine vinegar and deglaze the cooking pot. Let it cook for two minutes then stir in the tomatoes. Cover the pot and allow them to cook on medium to low heat for about 5 minutes.
- Uncover the pot and add in the herbs, bay leaves and sugar then stir everything together.
- Add back the oxtail and mix them well with the tomato sauce then add the beef stock or vegetable stock or water. Stir, cover and allow to cook slow cook on low heat for up to 3-4 hours on the stove top or in a pre heated oven at 160°C for 3-4 hours till the meat falls of the bone or it's very tender. You can check the meat every 1 hour to replenish the stock or water if necessary.
- Once ready, garnish with some cilantro leaves then serve with your favorite sides and enjoy.
Notes
Incase you don't mind cooking with alcohol, you can substitute the red wine vinegar with red wine. For every ¼ cup of red wine vinegar, use 1 cup of red wine.
Incase you don't have stock on hand, you can dissolve 3 beef cubes or vegetable cubes in 3 cups of hot water.
To achieve perfect browning: allow the meat to sit at room temperature for at least 10 to 15 minutes if it had been refrigerated then pat it dry with paper towels then place it in a very hot pan and sear the meat in batches if your pan/pot isn't wide enough to fit all the pieces.
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