I couldn’t agree more. We have a thing for oxtails in our family. Oxtail stew was a favorite winter dish my mom prepared when we were growing up.
What Are Oxtails?
If you are unfamiliar with oxtails, they are tails of beef cattle (formerly only steers, now both male or female), typically sold cut into segments. Most of what you buy is bone, and the meat is well exercised and fatty, so oxtail preparations lend themselves to slow cooking. Oxtails are a lot like short-ribs, but in my opinion, even better. Think of the best pulled pork imaginable, but with beef. In this recipe the oxtails are first browned, then slow cooked with red wine and stock. Then the segments are removed so you can strip the meat off of them and the liquid is reduced to a glaze. It’s actually pretty easy to make, most of the cooking time is hands-off while the oxtails are simmering. Let them get well browned on one side before flipping over with tongs. Brown well on all sides. Remove to a large bowl. Simmer on the stovetop for 2 1/2 hours. (You can also place the simmering oxtails in a 350°F oven for the same amount of time if the oven is more convenient.) As the mixture boils down, you may want to reduce the heat to a simmer, and stir the oxtails a little so that the glaze doesn’t burn and so that the meat doesn’t stick to the pan. When the right consistency, remove from heat and serve.
