Prep: Season oxtails in plastic bowl with salt & pepper. Cover with plastic wrap and refrigerate overnight.
To Cook Oxtails:
In Cast Iron Pot, add canola oil to pot (enough to cover the bottom of the pot, but not to cover the oxtail) and heat oil.
Add oxtails to the pot and brown each side. (Generally 30-45 seconds for each side...but no more than a minute). The goal is to brown the oxtails, not "cook" to meat. The meat will have plenty of time to cook later. Set browned oxtails to the side.
In the same cast iron pot, add beef stock. Transfer browned oxtails back into the cast iron pot into the beef stock. Add crushed tomatoes and chopped veggies over the top of the oxtails. Add seasonings over top of veggies. Drizzle Worcestershire sauce over the top of veggies. (You can start with a smaller amount then add more later if necessary).
Turn heat to medium/low (simmer) and cover.
Check it at 2-3 hours...adjust seasonings if needed. Use flour to thicken your gravy if you want a thicker gravy. Do this by taking some of the juice out of the pot....put it into a bowl, add flour & whisk. Add the whisked juice back into the oxtails and stir. (Be sure that you have no lumps in your oxtail gravy.)
Cook another 45 minutes.
Meat should be tender and falling off the bone.
We eat ours over rice, so while oxtails are cooking I prepare 3 cups of rice in my rice cooker.
Can't go wrong as long as you slow cook the oxtails for 3-4 hours.
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|Serving Size: 1 Serving (2445g)|
|Recipe Makes: Servings|
|Calories from Fat: 690 (56%)|
|Amt Per Serving||% DV|
|Total Fat 76.6g||102 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 45.6g|
|Polyunsanturated Fat 21.4g|
|Cholesterol 5.1mg||2 %|
|Sodium 3206mg||111 %|
|Potassium 5864.9mg||154 %|
|Total Carbohydrate 121.5g||36 %|
|Dietary Fiber 31.3g||125 %|
|Sugars, other 90.2g|
|Protein 37.8g||54 %|
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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: 1241
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