Beef oxtail is economical comfort food with rich full-bodied flavor. Oxtail is perfect for Sunday dinner. The savory smell from the crock pot slow cooker is so enticing everyone's mouth will water. Cooking long and slow in the kitchen oven is just as good. Follow these steps for a hearty, succulent oxtail meal.
Instructions
Preparation and Assembly
1. Trim the fat away from the edges of the oxtails with a sharp kitchen knife.
2. Sprinkle white flour on both sides of the oxtail. Shake off excess. Sprinkle a pinch of salt and a pinch of ground black pepper on each side of the oxtail. Set aside.
3. Melt 1 Tbsp. butter for each oxtail in the frying pan. Place oxtails in frying pan. Brown on one side. Turn oxtails over with tongs and brown on the other side. Remove pan from heat.
4. Place browned oxtails in a single layer on the bottom of the crock pot or a heavy baking pan.
5. Add 1/2 cup per oxtail of your favorite vegetables. Classic favorites are a mix of chopped onion, celery, carrots and mushrooms. Do not stir.
6. Add 1/2 tsp. per oxtail of your favorite savory herbs. Herbs often used are a mix of thyme, sage, bay leaf and minced garlic.
7. Pour 1/2 cup per oxtail of cheap red wine over the ingredients. Add enough water to barely cover the oxtails and vegetables.
Crock Pot Slow-Cooker Method
8. Place lid on cooker. Turn on "Low" for 8 to 9 hours.
9. Turn off cooker. Allow to sit for 1/2 hour. Skim fat off top of pot with large spoon.
10. Remove from crock pot slow-cooker and serve.
Kitchen-Oven Method
11. Place aluminum foil over top of baking pan. Press edges against pan to seal.
12. Bake at 325 degrees for 4 hours. Remove from kitchen oven. Allow to sit for 15 minutes. Spoon fat off top of pan.
13. Serve directly from the baking pan.
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