Finest Beef Oxtail For Home Cooking With A Deliciously Rich Flavour 1.2
This video demonstrates how to get the best parts of the tail for main dish preparations. It's worth noting that Oxtails are not from an Ox. They have been.
Oxtail Stew
Clean the oxtails and pat them dry. Heat oil in a large skillet and brown them on all sides. Then add ginger and garlic, and cook for about 2 minutes. Now it's time to add cooking wine, dark soy sauce, light soy sauce, the anise, cloves, bay leaves, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).
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Place a large, heavy-bottom pan (oven-safe) or Dutch oven over high heat, and add in the oil and the butter; once melted, add in the oxtail, allowing it to brown on the first side for about 4 minutes, then turning over to brown on other side, followed by a little browning on the other sides. Remove from pan.
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Roast the oxtail for about 30 minutes until deeply browned. Once done, remove from the oven, drain the excess fat off the baking sheet, and lower the oven temperature to 300 F. Meanwhile, add sugar to a large Dutch oven with enough oil to coat the bottom (about 2 tablespoons). Place on the stove over medium-high heat.
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Fresh-cracked black pepper. Heat oven to 350 degrees Fahrenheit. Put oxtails in a shallow baking dish (ideally a shallow round casserole, but a 13-by-9-inch baking dish is fine too). It's okay if the meat is clustered together, it won't affect the cooking. Shake over several large splashes of Worcestershire or soy sauce.
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Boil those tails! Make sure your oxtail has been trimmed of excess fat. Place a large pot over high heat and add the oxtails, whole garlic cloves, and the halved white onion. Cover with water and stir in the full teaspoon of kosher salt, and stir. Bring to a rolling boil and keep them there for about 30 minutes.
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2. Discard any accumulated fat and juices in pan and continue to roast until meat is well browned, 15 to 20 minutes. Transfer oxtails to bowl; set aside. Stir broth into pan, scraping up any browned bits; set aside. 3. Reduce oven temperature to 300 degrees. Heat oil in Dutch oven over medium heat until shimmering.
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Classic Pot-au-Feu (French Boiled Beef and Vegetables) Recipe. Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail) Recipe. Guyanese Pepperpot. Rabo Encendido. Oxtail Marmalade Recipe. Sunday Supper: Red Wine and Tomato Braised Oxtails Recipe. Sichuan Red-Braised Beef Recipe. Braised Oxtail and Gruyère Sandwiches Recipe.
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Position the blade of a chef's knife or filet knife facing away from you against the fat covering the tail at a slight downward angle. Slice the fat off the tail in strips. Slice a strip of fat off, rotate the tail in your hand a little, then slice another strip of fat off. Turn the tail around and grasp it by the other end and repeat.
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Add your flour-coated oxtails and cook, turning occasionally, until all sides are well browned, about 8 minutes. Transfer the browned oxtails to a plate and set aside momentarily. Reduce the heat to medium and add your onions, rosemary, and bay leaves to the Dutch oven. Cook until onions are lightly browned, about 5 minutes.
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Chinese Braised Oxtails: Recipe Instructions. Clean the oxtails and pat them dry. Heat oil in a large skillet or Dutch oven over medium high heat and brown them on all sides. Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.
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Add the paste, the remaining spices, and the bay leaves. Mix well and add the oxtails back. Bring to a boil, then reduce to a simmer. Cover with heavy lid and place in the oven. Braise 3-4 hours until fork tender. Once done, remove the oxtails and reduce the remaining sauce on the stovetop over high heat.
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In a large container, combine the water, kosher salt and ice. Place the cabbage leaves in the ice bath and refrigerate the container. Brine the cabbage for 1 hour, or until the leaves crisp. Drain the cabbage. Tear the leaves into rough 2-inch pieces. Working in batches, use a salad spinner to dry the leaves.
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Step One - Combine dry rub ingredients of smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl and mix. Then in a large bowl, place the oxtail pieces and drizzle with olive oil. Make sure the oxtail is coated with olive oil to allow the rub to adhere well. Next, sprinkle the dry rub all over the oxtail.
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Preheat oven to 350°F. Chop the carrots, onion and potatoes into bite-sized pieces. Set them aside. Preheat a Dutch oven with olive oil on medium-high heat. Brown the oxtail on all sides until it's golden brown. Season the beef generously with salt and pepper. Add the veggies and bay leaves into the pot.
