Eaten much tail recently? If you’re new to oxtail, then this is a fantastic recipe to get you through the approaching cold, winter months. Oxtail has a fantastic rich flavour which pairs well with the vegetables in this hearty soup. Check it out…
If your struggling to get some variety in your diet then you should try out some of the lesser used pieces of meat and offal. Cuts like kidneys, marrow, liver, oxtail, cheek and tongue are usually cheap and the organ meats especially are packed with nutrients.
Since going paleo we’ve definitely become more adventurous in what we eat. It also makes sense to support the eating of the whole animal and not letting it go to waste. I’ve had my eye on Fergus Henderson’s new book: The Complete Nose to Tail: A Kind of British Cooking. Look out for a pot-roast half pig’s head recipe coming soon!
The best way to cook oxtail is to slowly braise it until the meat falls away from the bone. You can do this different ways: in the oven, on a hob or in a slow cooker. We did our in a large pot on a hob which took about 2 ½ hours. The oven should take around 2 hours and around 4 hours if you’re using a slow cooker. Just keep an eye on it until the meat is tender.
- 1.2 kg oxtail, cut into 1″-2″ pieces
- 2 medium onions, sliced
- 2 carrots, chopped
- 2 celery stalks
- 2 garlic cloves, chopped
- ½ tsp dried thyme
- 2 bay leaves
- 1 litre organic beef stock
- small glass of red wine (optional)
- 2 tbsp tomato purée
- 1 tbsp of grass fed butter
- sea salt
- ground black pepper
- Heat a large pot on a medium heat. Add the butter and brown the oxtail pieces on all sides.
- Remove meat from the pot. Add the onions, carrots and celery. Cook for about 10-15 minutes until they have softened slightly. Make sure that you watch the pan and scrape off any meat that has stuck to the bottom
- Add the garlic, tomato purée, salt, pepper, thyme and bay leaves
- Pour in the red wine if you’re using it and let it cook for 2-3 minutes
- Add the oxtail back to the pot and pour in the beef stock. Bring to a simmer and then reduce to a low heat to cook for 2 ½ hours
- Once the meat is soft and tender you may want to take out the oxtail and remove the meat from the bone. It should fall off easily and then you can add it back in. Otherwise you can just leave it whole
- Take out the bay leaves and serve