photo by Zurie
- Ready In:
- 4hrs 45mins
- 3 -4 lbs oxtails, cut about 1-1/2 inches thick
- 1 tablespoon reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons vodka or 2 tablespoons dry sherry
- 3 medium onions, divided
- 3 garlic cloves, minced
- 2 whole bay leaves
- 1 teaspoon oregano leaves
- 2 cups beef broth, divided
- 1 1⁄2 cups celery, sliced
- 1 lb carrot, sliced 1/2 inch thick
- Place oxtails in a heavy soup kettle or dutch oven. Add soy sauce, oyster sauce, and liquor. Cover and marinate for one hour.
- Cook covered over medium heat for 30 minutes to draw out juices.
- Uncover. Bring to a boil and turn often till meat is browned and liquid is evaporated. Add garlic, bay leaves, oregano, and one onion, coarsely chopped, along with 1/4 cup beef broth. Cook and stir to deglaze pan.
- Add remaining beef broth. Cover and simmer gently until meat is tender when piereced (about 3 hours).
- Remove pan from heat. Strain broth into a large saucepan or bowl. Discard onion and herbs; set meat aside. When meat is cool, remove it from bones, cut in bite-sized pieces, and return to broth. Refrigerate several hours or overnight.
- Skim off and discard fat. Bring broth to a boil. Add celery, carrot, and 2 medium onions, coarsely chopped. Reduce heat, cover, and simmer until veggies are tender (about 20 minutes).
Questions & Replies
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I haven't made oxtail in so many years, so I needed some guidance. This recipe caught my fancy because of the oyster and soy sauces used. Let me state outright that the end result was excellent, but then well-cooked oxtail is one of the Great Meat Dishes and I recommend it whole-heartedly! I had 1,900 g of oxtails (4 lbs) of which I intend to freeze half for another meal, I had to increase the marinade ingredients substantially and I also added 3 tablespoons verjuice. So the 3 stars are NOT against the recipe or end result, but due to the rather careless ingredient measures, and also unnecessarily intricate directions. Yesterday I stewed the meat gently in a huge old iron pot until about 7/8ths done, chilled it, and this morning removed the fat which solidified on top, and continued with this recipe. First of all the cooking time generally is longer, and 4 hours + would be nearer the mark. Then, I do not understand why the onion and herbs should be discarded, OR why the meat should be taken from the bones, which I will not do!! Anyone who knows oxtail will know that the gelatinous meat on the bone is the best part! I also needed more broth today, which I thickened, to get a deep, rich sauce. I do apologise for taking photos during the final minutes of cooking, but maybe the old pot with the steam rising from this great comfort dish is somehow more appropriate than trying to style a fancy picture! Thanks, I did like your original marinade. The stew needs no extra salt, although I did add coarse black pepper. Sides will be brown basmati and South African stewed green beans, with a salad. Thanks, cook!
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<p><br /> <br />Fannie Farmer is my favorite GENERAL cookbook. I also like all the Moosewood series and Helen Brown's West Coast Cookbook. <br /> <br />Theoretically, I'm retired, but I do a lot of volunteer work for the League of Women Voters.</p>