How To Cook Oxtails And Potatoes In The Oven

Discover the Deliciousness of Oven-Baked Oxtails and Potatoes

Are you ready to tantalize your taste buds with a hearty and flavorful dish? Look no further than the mouthwatering combination of oxtails and potatoes cooked to perfection in the oven. This traditional recipe is a true crowd-pleaser and will leave everyone coming back for seconds.

Gather Your Ingredients

Before embarking on your culinary adventure, make sure you have all the necessary ingredients at hand:

• 2 pounds of oxtails
• 4 large potatoes, peeled and cubed
• 1 onion, diced
• 4 cloves of garlic, minced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 1 cup of beef broth
• 2 tablespoons of tomato paste
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of olive oil
• 1 teaspoon of dried thyme
• 1 teaspoon of paprika
• Salt and pepper to taste

Preparing and Marinating the Oxtails

Begin by preheating your oven to 325°F (163°C). Rinse the oxtails under cold water and pat them dry with a paper towel. Season them generously with salt, pepper, and paprika, ensuring that each piece is coated evenly. Place the oxtails in a large bowl and add the minced garlic, Worcestershire sauce, and dried thyme. Mix well until the oxtails are fully coated with the marinade. Allow the oxtails to marinate for at least 30 minutes to enhance the flavors.

Preparing the Potatoes and Vegetables

While the oxtails are marinating, take this opportunity to prepare the potatoes and vegetables. Peel and cube the potatoes into bite-sized pieces. Dice the onion, chop the carrots, and slice the celery stalks. Set aside until ready to assemble the dish.

Assembling and Cooking

Heat the olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat. Add the diced onions and sauté until they become translucent. Next, add the marinated oxtails and brown them on all sides for approximately 5 minutes. Once the oxtails have achieve a rich golden color, remove them from the pan and set aside temporarily.

In the same pan, add the chopped carrots, sliced celery, and cubed potatoes. Sauté the vegetables for a few minutes until they begin to soften. Return the oxtails to the pan and mix well with the vegetables. Dilute the tomato paste in the beef broth and pour it into the pan. Stir gently to combine all the flavors.

Cover the pan with its lid or tightly with aluminum foil and transfer it to the preheated oven. Allow the oxtails and potatoes to bake for approximately 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.

Serving and Enjoying

Once cooked to perfection, carefully remove the pan from the oven. The aroma of the flavorful oxtails and tender potatoes will fill your kitchen, whetting your appetite. Serve this delectable dish with your choice of side dishes, such as steamed rice, creamy mashed potatoes, or roasted vegetables.

Now it’s time to gather your loved ones around the table, serve up generous portions, and revel in the deliciousness of your oven-baked oxtails and potatoes. Enjoy the rich flavors and tender meat that will surely make this recipe a family favorite for years to come.