Over the weekend, I came up with another unique recipe. I wanted to try something a bit exotic, as you call it. When the kids saw me with this tail, they were “shookt!”, as what the Millennials call it. They even said that they wouldn’t try it. Well, let’s see if they can say “No” to this Braised Oxtail recipe that I came up with.
Oxtail is cow’s tail. Ideally, it is best to use in making beef broth. The longer you cook it, the richer its flavor comes out. To make the oxtail tender, you normally have to simmer it for about 2.5 to 3 hours. In this case, instead of just making a soup broth, I made a mouth-watering stew out of it. If you haven’t tried it, I highly encourage you to try this recipe, and let me know what you think! The secret to this recipe are the spices and seasonings, which gave it a unique flavor.
What you Need
I know that the kids will give me a hard time before they even taste it — just because it’s a tail! I used my red dutch oven pan to make this stew. It’s funny how I get teased by my youngest son, Ethan, mentioning the “Big Toe” story from the movie, “Scary Stories to Tell in the Dark.” This makes me more challenged to make this dish super good, that he will apologize to me later. To make this oxtail stew tasty, I decided to add something familiar which they will surely eat — bacon and sausages! Here’s what you need for the exotic braised oxtail recipe:
- 4lbs oxtail
- 1 large onion, finely chopped
- 3 stalks of celery, chopped
- 8 garlic cloves, minced
- 4-5 pieces uncured bacon, chopped
- 1 tbsp Worcestershire sauce
- 4 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2.5 cups beef stock
- 1 tbsp fish sauce
- 1 tsp each of thyme, rosemary and oregano
- 4 pcs bay leaves
- 1 cinnamon stick
- ½ tsp cajun seasoning or just plain salt
- ½ tsp ground black pepper
- 1lb sausage (optional)
How to Make Braised Oxtail Recipe
- Sprinkle the oxtail with a bit if flour, Cajun seasoning and pepper. Set aside.
- Saute chopped bacon in the dutch oven pan, then add the oxtail slices. Don’t overcrowd your pan. I do 2 batches for 4-lb oxtail.
- Brown the oxtail on both sides and set aside.
- Preheat oven to 350 degrees F.
- On the same dutch oven pan, saute the onion, add the celery and garlic. Add tomato paste and herbs and saute for 5 minutes.
- Add balsamic vinegar, Worcestershire sauce, fish sauce and beef stock. Let it simmer for another 5 minutes.
- Add the oxtail and sausage. Simmer for 2 to 3 minutes, then add bayleaf and cinnamon stick.
- Cover the pan and cook in the oven at 350 degrees F for 1 hour. After an hour, turn the oxtail, cover and wait for another 1.20 hours.
- Check and mix every 40minutes to distribute the flavors and for even cooking.
- Season with salt, pepper, or cajun seasoning as desired.
- Using a fork to prick the oxtail to see if it is tender. Once the oxtail is tender, take it out of the oven.
- Sprinkle with spring onions. Serve over rice, or cauliflower rice, or broccoli. I like broccoli the best — just steam and serve oxtail on top of it.
As a tip, reduce the stock and all ingredients if your oxtail is less than 4lbs. However, if you like it saucy — like I do — it is okay to use 2.5 cups of beef stock.
At first, the kids were hesitant to eat it. However, they had a hard time trying to figure out the oxtail from the sausages! They ended up finishing everything! Amazingly, Ethan reached out to me, gave me a big hug and kisses on both of my cheeks, and loudly said “The big toe cooked in the red pan is delicious! I love it!” I can see the huge silly smile on his face, and his statement made us all laugh. This is a hit! I will definitely make this stew again. It’s good to try something exotic every once in a while, right?
Don’t forget to send us a comment when you’ve tried this recipe. Share this with your friends, too! You won’t regret it, I promise!