Turn the heat off, and pour the gravy into the slow cooker covering the oxtails. Oxtails, cylindrical in shape, vary in diameter depending upon which part of the tail they come from, dwindling in size toward the tip. Transfer the oxtails to a plate and set the oxtails aside. Check once in a while to make sure water has not evaporated. I love cooking oxtails in the slow cooker. Eating oxtails dates back as far as the consumption of beef when all of an animal was used and no part went to waste. Transfer oxtails to a casserole dish and add onion and garlic; cook over medium heat until onion is limp. Season with salt, pepper and garlic. Go get you a real good pressure cooker top of the line. Set 4 pounds … Add small amount of water if necessary. Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high. By now you should know how to make tender oxtails. erome, six hours is the way too long at 400 degrees. Other recipes, such as British-style oxtail stew, are started on stovetop but from there, cooked slowly for about three hours in an oven set at 300 degrees. Eleventh, put in oven and let cook for about 2-3 hours or until done. Now this is how to make tender oxtails. Cooking them in the oven takes a long time, but the flavor is amazing. Seventh, place a portion of the oxtails in the pan, and seer until all have been brown. I recommend buying a 10 or 12 quart capacity pot. Now the meat should be falling away from the bones. After 2 hours test with a fork. We have plenty of other beef recipes for your to try out too. Lucky for me, I’m a pressure cooking fanatic and found that using a pressure cooker cuts the time of cooking oxtail by a ton. Recipe recommendations range from 1 1/2 to more than two hours, but the rule of thumb is to cook until tender. Oxtails are one of those meats that have to be cooked low and slow. The most effortless way to enjoy hearty oxtail stew or soup for dinner involves tossing all the ingredients into a slow cooker after breakfast then coming back eight to 10 hours later to a complete hot meal. Not ready yet? The theory, says cookbook author Jessica B. Harris, is that oxtails were considered a throwaway meat, given to slaves after the masters had butchered the most desirable cuts for themselves. Tenth, place saute onion in pot with oxtails, and sprinkle and toss with soy sauce. If it were me, I would put the frozen oxtails on a tray and roast them in the oven until they … Let the seasoning marinate through the meat. They can be a challenge to find in North American supermarkets; if your local one doesn't carry them, try butchers or grocery stores catering to a West Indian clientele. Pour the oxtail juice on them. Season with salt, pepper and garlic. Don't be like Jerome. The temp was at 400 degrees. Step-by-Step Rinse oxtails.Season with salt,pepper and garlic.Place in oven proof dish,cover with onions,the more the better,add water half way up to the oxtails,Cover,bake in a 300 deg oven until oxtails are falling off the bone.Check once in a while to make sure water has not evaporated.Skim fat from juices and serve. Best oxtails (by: Mr. Mathis)   Jerome from San Francisco California commented that "I cooked 5 lbs of oxtails in a roasting pan for 6 hours. Great recipe! However, design flaws have been corrected and when used as directed, pressure cookers shouldn't produce any more nasty surprises. Pressure cooking them takes no more than one hour, approx., thus, saving on your energy bill :-) In the end you can use 2 table spoons of cornstarch to thicken the gravy, How To Make Tender Oxtails (by: Soul Food Chef). Season the oxtails with salt and pepper, and sear them on all sides until browned. I cooked 6 pieces of oxtail meat for 1-1/2 hour by boiling it first on high heat then lower to med - low and cook for 1-1/2 hr and it will be ready for any kind of cooking. They make their own juice (along with fat), so I add a small amount of broth (chicken or beef). We've polled all of our readers and they have provided the very best tips and several different ways and techniques for cooking the most tender oxtails you'll ever eat. The tail made a wonderfully hearty soup that stretched a small amount of meat with the addition of any variety of vegetables. In days of old, oxtail came from oxen, but today it is simply the tail of beef cattle or veal of both genders. End of story!!! In pioneer days, oxen were used primarily as beasts of burden, and only slaughtered for their meat after they could no longer work. Sherman). Stir the gravy, and do a taste test. © Copyright 2006-2020 soulfoodandsoutherncooking.com. Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Use a broth which covers 1/2 to 3/4 of meat in pan. Heat the oven to 275 F. In a nonreactive 5-quart Dutch oven, heat olive oil over medium heat until very hot. Slow Cooker Oxtails. My mother has ALWAYS cooked oxtails by this method, also, and all my siblings cook them the same way, with excellent results. Some recipes, including oxtail alla vaccinara, an Italian specialty, and Caribbean-style oxtail stew, are cooked on top of the stove from start to finish. My take on How to make tender oxtails (by: Laura). I've never tried cooking oxtails in a crock pot, but from what I can tell, it looks like you're cooking at too high a temperature. Check the oxtails every 30 to 45 minutes to ensure that there is plenty of liquid in the pan. If you want to perfect your cooking you'll learn exactly how here if you keep on reading. Hi, I am not a chef by any means...but I can and like to cook. Second, place them in a bowl, add seasoning salt, and cover with water, and set in refrigerator for about 2-3 hours. Salt and pepper to taste, or with cilantro and ginger. Rinse oxtails. Cooking them in the oven takes a long time, but the flavor is amazing. Cook oxtails in batches until browned, about 5 minutes per batch. Must have been old meat. Years ago, when pressure cookers first came on the market, spontaneous eruptions sometimes forced people to scrape their evening meal off the ceiling and ever since, many home cooks have been wary of them. Before placing in roast pan salt, pepper and paprika should be sprinkled over meat. That need for long, slow cooking means oxtails in a Crock-Pot is a match made in culinary heaven. https://www.sandals.com/blog/authentic-jamaican-oxtail-recipe There must also be fluid in the pan. Fifth, I season them with seasoning salt, chili powder, onion powder, thyme, oregano, and black pepper. 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