RECIPE FOR 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:

• In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you’ve browned all the oxtail.
• Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
• Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
• Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
• Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.