How To Make Braised Oxtail
The low and slow method of cooking for this braised oxtail ensures the tenderest of meats. The flavors come out well-rounded as well!
Prep:
20 mins
Cook:
2 hrs 20 mins
Total:
2 hrs 40 mins
Ingredients
- 1 tbsp olive oil
- 3½ pound oxtails
- 1 medium onion, chopped
- 4 garlic cloves, finely chopped
- 4 carrots, peeled and cut diagonally into ½-inch pieces
- 16 fl oz tomatoes, 1 can, diced
- ¾ cup chicken broth
- 1½ tsp ground ginger
- ¾ tsp salt
- ¼ tsp ground cayenne pepper
- ⅛ tsp ground allspice
Instructions
- Gather the ingredients.
-
Heat the oven to 275 degrees F. In a nonreactive 5-quart Dutch oven, heat the olive oil over medium heat until very hot, but not smoking. Brown the oxtails in batches, for 5 minutes per batch. Using a slotted spoon, transfer oxtails to a bowl once they've browned.
-
Add the onions and garlic to the pan and cook until tender. This takes about 7 minutes.
- Stir in the carrots and the tomatoes with their juice.
- Add the broth, ginger, salt, ground red pepper, and allspice. Bring to a boil.
- Stir in the browned oxtails.
-
Cover the pot and place it in the preheated oven. Bake until the meat is tender. This will take about 2 hours.
- With a slotted spoon, transfer oxtails to a warm platter. Skim and discard fat from pot liquid. Pour juice over meat and serve. Enjoy!
Nutrition
- Sugar: 7g
- :
- Calcium: 127mg
- Calories: 1078kcal
- Carbohydrates: 15g
- Cholesterol: 437mg
- Fat: 57g
- Fiber: 4g
- Iron: 17mg
- Monounsaturated Fat: 27g
- Polyunsaturated Fat: 2g
- Potassium: 576mg
- Protein: 125g
- Saturated Fat: 22g
- Sodium: 1417mg
- Vitamin A: 11230IU
- Vitamin C: 26mg
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