Ox tail is the culinary name for the tail of cattle. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stew or braised. It is a good stock base for soup. The consumption of ox tails dates back as far as the consumption of beef, when no part of the animal went to waste. Every part of the animal was utilized, and the tail made a wonderful hearty soup that stretched a small amount of meat with the addition of any variety of vegetables.
Cooks around the world have long made use of oxtails with variations on a theme and so i made Ox tail in my own version.
Ingredients:
- 3 pounds oxtails, cut at each join
- 1 big white onion, peeled and sliced
- 3 cloves garlic, peeled and crushed
- 4 tomato, chopped
- 2 tbsp cooking oil
- 1 tbsp cup paprika
- 1/4 teaspoon peppercorns, crushed
- 1/4 cup soy sauce
- 4 tbsp. tomato paste
- 1/2 cup green peas
- 1 bay leaf
- 1 red bell pepper, cut 3/4 into 1/4-inch strips and minced the remaining
- 1 cup bell pepper, cut into 1/4-inch strips
- 1 teaspoon Tabasco sauce
- 2 pieces red chili, minced
- salt and pepper
- 2 cups of water
- 6-8 pieces of ginger
Cooking Procedure:
- Wash ox tail and drain.
- Blanch oxtail in a boiling water in a large casserole with ginger. Drain.
- In a large wok, sauté the onions, paprika, 1/4 minced red bell peppers, 2 pieces minced red chili and garlic over medium flame until the onions are translucent. Add the tomato and tomato paste and simmer for 3 to 5 minutes.
- Return the oxtail to the wok make it browned and add bay leaf and water. Transfer it into large pot or casserole and bring to a boil, then reduce heat and simmer for 3 hours.
- Add peas, Tabasco, salt and bell pepper and simmer for another 20 to 30 minutes, or until the beef is tender and are cooked through. Add a little more water if necessary.
- Serve with rice.
Cooking Tips:
- Be sure to get plenty of big pieces from your butcher as these will yield most meat; the smaller pieces will add richness and flavour to the sauce or stock.
- Oxtail needs a seriously slow cooking time – at least three hours – but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape off the solidified fat the following day before reheating.
- Oxtails work particularly well in crockpots and pressure cookers.
- Availability will depend on supply and demand in your area. After all, there is only one tail per cow. If you have difficulty finding oxtails in your locale, you may substitute meaty veal or beef neck, short rib, shank or other various soup bones, but do not expect quite as robust a flavor. If you are looking for the most intense beef flavor.
