HOW TO COOK OXTAILS RECIPES

Steps:

• Place thawed oxtails in a large bowl and cover with cool water.
• Add 2 Tablespoons of Apple Cider Vinegar
• Let soak for 30 minutes.
• Drain the oxtails. Rinse under cool running water.
• Pat dry with paper towels.
• Sprinkle oxtails with salt.
• Sprinkle with black pepper.
• Sprinkle with Worcestershire Sauce, turning to coat as needed.
• Sprinkle lightly with flour, turning to coat as needed.
• Place a large stock pot over Medium heat on your stove top.
• Add 2 Tablespoons of cooking oil.
• Place the oxtails in the pot and brown lightly on all sides, turning as needed.
• Brown the ends also. This will take 5-8 minutes. Remove oxtails from pot.
• Drain any excess oil, leaving about 2 Tablespoons in the pot with the browned bits.
• Sprinkle 2 Tablespoons of flour in the oil.
• Add a small amount of beef broth. Stir and scrape the bottom of the pot to loosen the bits.
• Continue to stir and let the flour cook for one minute.
• Place the oxtails back in the pot. Add enough beef broth to cover.
• Bring pot to a slight boil. Cover. Reduce heat to Medium-Low.
• Let the meat simmer for one hour.
• After first hour, slice the onions and add to the pot. Cover again and simmer one more hour.
• Remove the oxtails from the pot and set aside. They aren’t done yet.
• Remove the pot of broth from the heat. Once it begins to cool slightly, spoon off the excess fat on top.
• Return the oxtails to the broth. Cover and cook again until fork tender and falling off the bone.
• This whole process of cooking will take about three hours.
• Remove from heat when done. Serve over rice or mashed potatoes.
• Enjoy!

Steps:

• Place thawed oxtails in a large bowl and cover with cool water.
• Add 2 Tablespoons of Apple Cider Vinegar
• Let soak for 30 minutes.
• Drain the oxtails. Rinse under cool running water.
• Pat dry with paper towels.
• Sprinkle oxtails with salt.
• Sprinkle with black pepper.
• Sprinkle with Worcestershire Sauce, turning to coat as needed.
• Sprinkle lightly with flour, turning to coat as needed.
• Place a large stock pot over Medium heat on your stove top.
• Add 2 Tablespoons of cooking oil.
• Place the oxtails in the pot and brown lightly on all sides, turning as needed.
• Brown the ends also. This will take 5-8 minutes. Remove oxtails from pot.
• Drain any excess oil, leaving about 2 Tablespoons in the pot with the browned bits.
• Sprinkle 2 Tablespoons of flour in the oil.
• Add a small amount of beef broth. Stir and scrape the bottom of the pot to loosen the bits.
• Continue to stir and let the flour cook for one minute.
• Place the oxtails back in the pot. Add enough beef broth to cover.
• Bring pot to a slight boil. Cover. Reduce heat to Medium-Low.
• Let the meat simmer for one hour.
• After first hour, slice the onions and add to the pot. Cover again and simmer one more hour.
• Remove the oxtails from the pot and set aside. They aren’t done yet.
• Remove the pot of broth from the heat. Once it begins to cool slightly, spoon off the excess fat on top.
• Return the oxtails to the broth. Cover and cook again until fork tender and falling off the bone.
• This whole process of cooking will take about three hours.
• Remove from heat when done. Serve over rice or mashed potatoes.
• Enjoy!