Oxtails have a special taste and texture. If cooked properly it will feel like a mixture of pulled beef and jelly.
- Preheat the oven to 300 F (150 C)
- Season the oxtail pieces with salt and pepper.
- In a high sided baking pan (or dutch oven) heat olive oil over medium heat until very hot.
- Add the oxtails (in batches if needed) until browned (about 5 minutes per batch) then put them aside.
- After removing all the cooked oxtails from the pan, keep the juices in the pan and add the onions and the garlic and cook until the onions are tender.
- Add chicken broth, thyme sprigs, carrots, ground pepper, salt (and any spice you like) and heat to boiling.
- If you are using a dutch oven then put the browned oxtails in the boiling sauce and put in oven. If the pan you are using is not oven safe, then you need to move the sauce to an oven safe high edged baking pan, then add the oxtails to it, and put in oven.
- Cover and cook in oven for 2 hours.
- Remove from oven and let it rest for 15 minutes and while it is resting prepare the sauce as described below.
Sauce:
- Melt the butter in a high edged frying pan (or small pot) on medium heat.
- Add the flour and mix very well. Keep on cooking and mixing until the result roux is brown.
- Take 400 ml (1.5 cups) of the liquid from the pot where the oxtails are resting and add it to the roux (mixture of butter and flour)
- Keep stirring on medium heat with a whip until the sauce thickens.
- Serving suggestion: put a bed of boiled rice (your choice of rice and cooking) in a plate, place 4-5 pieces of oxtails on the rice, then add generously the sauce you just prepared.
If you are using a dutch oven then put the lid on it when you put it in oven. If you are using a lidless high edged pan, simply covering it with a dual layer of aluminium foil will do the job.
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Serving Size: 1 Serving (774g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 61 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 8.1mg | 2 % | |
Sodium 724.4mg | 25 % | |
Potassium 306.1mg | 8 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 11.1g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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