If you’re looking for a nutritious and delicious dinner option, learning how to cook oxtails on the stove is a game-changer. This recipe will guide you through the process of preparing oxtails with gravy and vegetables until they’re fork-tender. It’s a mouthwatering dish that is perfect for any occasion.
The Easy Way to Cook Oxtails
If you’ve always been curious about oxtails but never tried making them at home, now is the time to give it a shot. Cooking oxtails on the stove is simpler than you might think.
Here, we’ll show you exactly how to cook oxtails to perfection, whether you prefer them in a stew or on their own with a few complementary side dishes. With the ability to adjust the seasonings, you can create various flavors, from spicy to classic salt and pepper. This easy oxtail recipe is a guaranteed winner for dinner.
Before we begin, ensure that you have some oxtails on hand. If you can’t find them in the meat department of your local grocery store, don’t hesitate to ask your butcher. There’s a good chance they have some in the back. Alternatively, you can look for frozen oxtails and defrost them before following our instructions.
Stovetop Oxtails: Slow Cooking Magic
To cook oxtails on your stove at home, you’ll need a decent amount of liquid for them to slow cook in. This process takes a few hours, allowing the flavors of the gravy to infuse into the meat and create a tender, succulent texture.
I personally love searing oxtails in my seasoned cast iron skillet, as it adds a depth of flavor. If your skillet has deep sides, you can use it for the entire recipe. Otherwise, a Dutch oven would be a suitable alternative. I can’t recommend Dutch ovens enough; they’re incredibly versatile and work wonders on both stovetops and in ovens.
Made of cast iron, you can sear the oxtails directly in the same pot. If your Dutch oven has an enamel coating, you can still sear them, although it won’t develop the same seasoned flavor. I have both styles and utilize them for various Dutch oven recipes.
Let’s Get Cooking!
The following steps will guide you in cooking the oxtails themselves. If desired, you can easily add butter beans to turn it into a complete meal. Jamaican oxtail is so popular that they even have bottled sauce specifically for it. However, if you prefer homemade, we have suggestions for that as well.
Here are the main ingredients you’ll need to make the oxtails fall off the bone:
- Defrosted, not frozen, oxtails
- Onion and carrots
- Garlic
- Salt and black pepper (or your preferred seasoned salt)
- A large cast iron skillet, pot, or Dutch oven with a lid for stovetop use
To develop a deeper flavor, you can add Worcestershire sauce to your dish. It always enhances the taste.
Transforming Oxtails into a Hearty Stew
If you’re in the mood for a stew, worry not! You can easily transform this recipe into an oxtail stew by adding more liquid and vegetables. Consider including a can of drained beans and some halved potatoes in addition to the ingredients listed below.
Follow these steps:
- Combine salt, pepper, thyme, and rosemary with olive oil. Coat the oxtails with this herb mixture, ensuring you don’t remove excess fat. Trimming the fat will remove some of the great flavors.
- Heat a skillet with a lid or a Dutch oven over medium-high heat. Add olive oil and sear the oxtails on all sides.
- Remove the oxtails and set them aside. Reduce the heat to medium-low and add onions. Cook until they turn translucent.
- Pro tip: Be careful not to burn the minced garlic. Stir constantly for approximately 2 minutes, ensuring the garlic doesn’t become bitter.
- Add beef broth, bay leaf, and the seared oxtails to the skillet. Bring it to a simmer over medium-high heat, then reduce the heat to a low simmer. Place the lid on the skillet and slow cook the oxtails for 2 1/2 hours.
- After the initial cooking time, add chopped carrots and cover the pot or skillet. Cook for an additional 30 minutes.
- Cooking hack: Create a gravy by whisking cornstarch with a small amount of water or using the liquid in the skillet. Keep whisking until a thickened gravy forms. Add more cornstarch if needed.
- When your onion gravy reaches your desired thickness, pour it on top of the oxtails. Serve them with pressure cooker mashed potatoes underneath for a delightful meal.
Saving Cooked Oxtails for Later
If you’re lucky enough to have leftovers, storing them properly will keep them moist and delicious for the next day. Here’s how to do it:
- Wait until everything reaches room temperature.
- Transfer the oxtail pieces into a container with a lid, ensuring the gravy covers about 3/4 of the way up the bone. This will add flavor and help maintain tenderness.
When reheating the oxtails, remove them from the fridge. You may notice a layer of fat on top of the sauce, but that’s nothing to worry about. You can scrape it off or leave it as is — it’s just a bit of fat that adds flavor.
Transfer the food into a microwave-safe dish and pour the liquid over the top. Heat for 1 minute, then flip the pieces over to the other side and heat them for another minute. Continue this routine until the oxtails reach your desired warmth. If you don’t have any leftover sides, consider serving them with Instant Pot potatoes and carrots to accompany the dish.
Who doesn’t love leftovers? This way, you get to enjoy oxtails twice! Let us know what you think of this recipe—your feedback is always appreciated.
