Making oxtails in the oven is a slow-cooking process that helps tenderize the meat and infuse it with rich flavors. Here's a basic recipe to make oxtails in the oven:
Ingredients:
- 3 to 4 pounds of oxtails
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can diced tomatoes (14 ounces)
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
Preheat the oven to 325°F (163°C).
Season the oxtails generously with salt and pepper.
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the oxtails on all sides until they develop a rich, golden-brown color. Remove the oxtails from the pot and set them aside.
In the same pot, add the diced onion, minced garlic, chopped carrots, and celery. Sauté the vegetables until they soften and become fragrant, about 5 minutes.
Add the diced tomatoes, beef broth, red wine (if using), bay leaf, and dried thyme to the pot. Stir well to combine.
Return the browned oxtails to the pot, ensuring they are submerged in the liquid. If needed, add additional beef broth or water to cover the oxtails.
Bring the mixture to a simmer on the stovetop. Once simmering, cover the pot with a lid and transfer it to the preheated oven.
Let the oxtails cook in the oven for approximately 3 to 4 hours, or until the meat becomes fork-tender and easily pulls away from the bone.
Once cooked, remove the pot from the oven. Skim off any excess fat from the surface of the sauce, if desired. Adjust the seasoning with salt and pepper according to taste.
Serve the oxtails with the flavorful sauce over rice, mashed potatoes, or noodles. You can also garnish with fresh herbs like parsley or thyme, if desired.
Note: Cooking times may vary depending on the size and quality of the oxtails. It's important to check for tenderness and adjust the cooking time accordingly.