Best ways to cook oxtail beef and recipes

Despite the name “oxtail” the beef isn't derived from an Ox but is a culinary term referring to the tail of a cattle. Oxtail beef is gotten from cows and steers and the sizes can vary depending on how it is trimmed and prepared. 

They are sold in segments and the size of each depends on the butcher and the price of it. 

In this article, we'll embark on a journey to explore simple ways to cook with oxtail beef and dishes to make with it. 

Beyond the appearance of oxtail, it has a wonderful beef flavour when cooked well and contains a good amount of intramuscular fat which adds to the tenderness and richness. Compared to short ribs, braised oxtail beef has a silkier and delicate texture. 

If cooked on low heat, the tissues on the oxtail beef will break down and add a silky, rich texture to stews and soups. Properly cooked, the oxtail beef will be tender and the meat will fall off the bone easily. 

Nutritional Value of Oxtail

Oxtail is a flavorful and nutrient-rich cut of meat. Below are some approximate nutritional values for a 100-gram cooked serving of beef oxtail:

• Calories: 300 calories
• Protein: 30 grams
• Total Fat: 20 grams
• Cholesterol: 100 milligrams

Benefits of oxtail beef

Oxtail beef has a high content of collagen which studies show has some good benefits to health and well-being. 

It promotes healthy Skin, Hair, and Nails due to the collagen in them and in oxtail neg which supports suppleness and moisture retention of the skin.

The collagen content in oxtail can help provide the collagen needed to treat symptoms of osteoarthritis. 

It helps the tissue in the vascular system stay strong and toughen connective tissues. 

It strengthens Joints and Connective tissue which helps to hasten bone and fracture healing. 

Oxtail Cooking Time

Cooking times for oxtail can vary depending on the method you choose and the recipe you're following.

1. Braising (Stovetop or Oven): Braising is a popular method for cooking oxtail. It involves searing the meat first, then simmering it in a flavorful liquid. Depending on the size of the oxtail pieces and the cooking temperature, it can take anywhere from 2.5 to 4 hours or even longer. Some recipes recommend simmering for 3-4 hours until the meat is tender and falls off the bone.
2. Slow Cooker: Slow cooking is another excellent option for oxtail. Cooking in a slow cooker typically takes around 6 to 8 hours on low heat or 3 to 4 hours on high heat. Oxtail meat that is slow-cooked becomes very tender and infused with flavours.
3. Pressure Cooking: If you're using a pressure cooker, you can significantly reduce the cooking time. Oxtail can be tenderized in a pressure cooker for about 45 minutes to an hour.
4. Stewing: When oxtail is stewed, it can take anywhere from 2.5 to 3.5 hours to become tender. Stewing involves simmering the meat with vegetables and liquid until it's soft and fully cooked.
5. Grilling or Roasting: If you're grilling or roasting oxtail, it will require less time than slow cooking or braising. Depending on the size and thickness of the oxtail pieces, grilling or roasting might take 30 minutes to 1 hour. It's essential to monitor the meat closely to prevent overcooking, as oxtail can dry out if cooked for too long over high heat.

How to cook Oxtail Soup

Oxtail soup is a delicious soup made from beef oxtails. It's a popular dish in many cultures around the world, and there are various recipes and variations. Here is a basic recipe on how to cook beef oxtail soup.

Ingredients

• 2 to 3 pounds (about 1 to 1.5 kg) beef oxtails
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 8 cups (about 2 litres) beef stock or water
• 2 tablespoons vegetable oil or olive oil
• Chopped fresh parsley for garnish

Instructions 

1. Rinse the oxtails under cold water and pat them dry with paper towels. Season them with salt and black pepper.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails and brown them on all sides, turning as needed. This step adds flavour to the soup. Once browned, remove the oxtails and set them aside.
3. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften. Add the minced garlic and cook for another minute or until fragrant.
4. Return the browned oxtails to the pot. Add the bay leaves, dried thyme, dried rosemary, and any additional seasonings you prefer.
5. Pour in the beef broth or water to cover the oxtails and vegetables. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let the soup simmer for about 2.5 to 3.5 hours, or until the oxtails become tender and the meat easily falls off the bone. You may need to skim any impurities that rise to the surface during cooking.
7. Once the oxtails are tender, carefully remove them from the soup. Allow them to cool slightly, then shred the meat from the bones and discard any excess fat and bones. Return the shredded meat to the soup.
8. Taste the soup and adjust the seasoning with salt and pepper as needed.
9. Scoop the oxtail soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.

How to cook Oxtail Stew

Oxtail stew is a tasty dish made with beef oxtails, vegetables, and flavorful seasonings. Here are the ingredients to prepare Oxtail Stew and step by step guide. 

Ingredients

• 2 to 3 pounds (about 1 to 1.5 kg) whole oxtail
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 garlic cloves
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and cubed
• 1 can (14.5 ounces) diced tomatoes
• 1 cup red wine
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions 

1. Rinse the oxtails under cold water and pat them dry with paper towels. Season them with salt and black pepper.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails and brown them on all sides, turning as needed. This step adds flavour to the stew. Once browned, remove the oxtails and set them aside.
3. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
4. Stir in the diced tomatoes and red wine (if using), scraping up any browned bits from the bottom of the pot. Let the mixture simmer for a few minutes to allow the alcohol to cook off.
5. Return the browned oxtails to the pot. Add the cubed potatoes, bay leaves, dried thyme, and beef broth. The broth should cover the oxtails and vegetables.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 2.5 to 3.5 hours, or until the oxtails are tender and the meat easily falls off the bone. Stir occasionally and skim any impurities that rise to the surface during cooking.
7. Once the oxtails are tender, remove the bay leaves and discard them. Taste the stew and adjust the seasoning with salt and black pepper as needed.

And there you have it, your oxtail beef stew is ready and you can pair it with any suitable meal of your choice. 

How to Store Oxtail 

You can store oxtail beef in your refrigerator for about 4 to 5 days before cooking. To avoid any issues, the refrigerator temperature has to be at or below 40 °F (4 °C). 

If carefully wrapped and placed in an airtight container or freezer bag with a set temperature of 0 °F (-18 °C), you can store the oxtail beef for up to a year. 

Where to Buy Oxtail

You can order Oxtail from your local butcher or find them in the supermarket. If you're in the UK and want to get Oxtail delivered to you, why not order from our African Grocery Store?