Slow cooked Oxtail
There is nothing quite like the taste of slow-cooked oxtail meat. The meat from oxtail is on the bone and is surrounded by lots of fat and sinews. When slow cooked it releases a wonderful taste into the sauce that makes it a real comfort food.
The taste of the oxtail meat is just wonderful as it is cooked on the bone. This is a simple oxtail recipe that you will want to repeat over and over.
Oxtail is the tail of a cow. It is traditionally a fairly cheap cut of meat and your butcher is likely to have some hidden away if it is not on display.
My butcher had some frozen pieces which he cut with a band saw for me. I let them defrost in the fridge first for a day before I cooked them.
The pieces I had were quite fatty. The fat does add a lot of taste to the sauce, but you should skim it off with a spoon before serving up. If there is too much fat on the pieces you have, you should , of course, remove some fat before cooking.
Commonly oxtail is used for making oxtail soup and oxtail stew. This is in effect an oxtail stew recipe, but I served the meat up separately to the juices used to cook the meat. Just because I think the taste of the meat is so good it should be enjoyed individually.
My oxtail cuts were not that thick, which is great as you need less juice in the pan, but it meant less meat per cut. A slightly longer cut would perhaps be better.
I do not have a slow cooker so I have made this in my trusty Le Creuset casserole dish (Dutch oven) in the oven. But you can also make this meal in a slow cooker or crockpot.Le Creuset 5 Quart Oval French Oven
Just follow the same directions to brown and fry the meat and vegetables and put it all in the crockpot. You can then cook on a lower temperature for longer if you so wish.
I hope you enjoy this recipe and do not wait too long to try it, as I guarantee you will make it again!