How to Cook Smothered Oxtails in the Oven
How Long Does it Take for Oxtails to Get Tender?
Should I Brown Oxtails Before Cooking?
Why Put Vinegar on Oxtails?
How to Cook Smothered Oxtails in the Oven
Smothered oxtails are a delicious and hearty dish that can be cooked in the oven for a tender and flavorful result. Here’s a step-by-step guide on how to cook smothered oxtails in the oven:
1. Preheat the oven to 325°F (163°C).
2. Start by seasoning the oxtails with salt, pepper, and any other desired spices. This will help enhance the flavor of the meat.
3. In a large oven-safe pot or Dutch oven, heat some oil over medium-high heat. Add the oxtails and brown them on all sides. This step is optional but can help add depth of flavor to the dish.
4. Once the oxtails are browned, remove them from the pot and set them aside.
5. In the same pot, add diced onions, carrots, celery, and garlic. Sauté until the vegetables are softened and aromatic.
6. Add tomato paste to the pot and cook for a minute or two, stirring constantly.
7. Pour in beef broth, red wine, or a combination of both to deglaze the pot. This will help scrape up any browned bits stuck to the bottom, adding flavor to the dish.
8. Return the oxtails to the pot and add enough liquid (broth, wine, or a mixture) to cover the meat about two-thirds of the way.
9. Add herbs and spices such as thyme, bay leaves, and paprika to the pot. These will infuse the oxtails with delicious flavors.
10. Cover the pot with a lid and transfer it to the preheated oven. Allow the oxtails to cook for about 2 to 3 hours, or until they become tender and easily pull apart with a fork.
11. Check on the oxtails occasionally and add more liquid if needed to prevent them from drying out.
12. Once the oxtails are tender, remove them from the oven. Skim off any excess fat from the surface of the sauce, if desired.
13. Serve the smothered oxtails with the sauce and enjoy with your choice of sides, such as mashed potatoes, rice, or vegetables.
How Long Does it Take for Oxtails to Get Tender?
Oxtails are a tough cut of meat that require slow cooking to become tender and flavorful. Depending on the cooking method used, it can take anywhere from 2 to 4 hours for oxtails to become tender.
When cooking oxtails in the oven, it typically takes around 2 to 3 hours for them to reach the desired tenderness. The low and slow cooking process allows the collagen in the meat to break down, resulting in tender and succulent oxtails.
It’s important to check on the oxtails occasionally while they are cooking and add more liquid if needed to prevent them from drying out. The cooking time may vary depending on the size and thickness of the oxtails, so it’s best to use a fork to test for tenderness.
Should I Brown Oxtails Before Cooking?
Browning oxtails before cooking is an optional step that can add depth of flavor to the final dish. While it’s not necessary, browning the oxtails can help enhance the taste and texture of the meat.
When you brown the oxtails, you are essentially caramelizing the surface of the meat, which creates rich and savory flavors. This process also helps seal in the juices and can contribute to a more appealing appearance.
To brown oxtails, simply heat some oil in a large pot or Dutch oven over medium-high heat. Add the oxtails and cook them on all sides until they develop a brown crust. This process usually takes a few minutes per side.
After browning the oxtails, remove them from the pot and proceed with the rest of the cooking process, such as sautéing vegetables, deglazing the pot, and adding the liquid and spices.
While skipping the browning step won’t ruin the dish, taking the extra time to brown the oxtails can add complexity and depth of flavor to your smothered oxtails.
Why Put Vinegar on Oxtails?
Adding vinegar to oxtails is a common practice that serves multiple purposes in the cooking process. The acidity of vinegar helps to tenderize the meat and enhance the overall flavor of the dish.
When vinegar is added to oxtails, it acts as a marinade or a tenderizer. The acidic properties of vinegar help to break down the collagen in the meat, resulting in more tender and succulent oxtails.
In addition to tenderizing the meat, vinegar also helps to add a tangy and slightly acidic taste to the dish. This can help balance out the richness of the oxtails and add complexity to the overall flavor profile.
To use vinegar on oxtails, simply marinate the meat in a mixture of vinegar, water, and desired seasonings for a few hours or overnight. This can help infuse the oxtails with flavor and ensure they become tender during the cooking process.
Alternatively, you can also add a small amount of vinegar to the cooking liquid when simmering the oxtails. This can help enhance the tenderness and flavor of the meat as it cooks.
Overall, adding vinegar to oxtails is a great way to tenderize the meat and add a delicious tangy flavor to your smothered oxtails dish.
Why do you coat oxtail with flour?
Coating oxtail with flour before cooking serves two main purposes. Firstly, it helps to brown and seal the meat, locking in the juices and enhancing the flavor. The flour forms a crust on the oxtail, creating a delicious caramelized surface. Additionally, coating the oxtail with flour helps to thicken the sauce or gravy as it cooks, resulting in a rich and velvety texture.
What should I marinate my oxtails in?
Marinating oxtails before cooking can help to infuse them with flavor and make them more tender. A popular marinade for oxtails includes a combination of soy sauce, Worcestershire sauce, garlic, onions, herbs, and spices. The oxtails should be marinated for a minimum of 4 hours, but overnight marination is recommended for the best results. This allows the flavors to penetrate the meat and tenderize it.
Do you remove fat from oxtails before cooking it?
Some people prefer to remove excess fat from oxtails before cooking, while others choose to leave it on for added flavor and juiciness. If you prefer to remove the fat, you can trim it off before cooking. However, keep in mind that some of the fat will render and melt during cooking, adding richness to the dish. It’s a matter of personal preference, so feel free to adjust according to your taste.
How do you know when ox tails are done?
Oxtails are a tough cut of meat that require long, slow cooking to become tender. The best way to determine if they are done is by testing the meat for tenderness. Insert a fork or skewer into the thickest part of the oxtail and if it easily slides in and out with little resistance, the oxtails are done. Another indication of doneness is when the meat starts to fall off the bone. The cooking time can vary depending on the recipe and cooking method, but it usually takes around 2-3 hours of simmering or braising.
How do you get the grease out of oxtails?
To remove excess grease from cooked oxtails, there are a few methods you can try. One option is to let the dish cool and then refrigerate it overnight. The fat will rise to the surface and solidify, making it easier to skim off. Alternatively, you can use a fat separator, which is a kitchen tool designed to separate fat from liquids. Pour the cooked oxtails and their juices into the separator, and the fat will rise to the top, allowing you to pour off the de-greased liquid. Another option is to use a spoon or ladle to carefully skim off the fat from the surface of the dish while it is still hot. Be cautious not to remove too much of the flavorful sauce or gravy in the process.
Why did my oxtails come out tough?
Oxtails can come out tough for several reasons. One possible reason is that the oxtails were not cooked for a long enough period of time. Oxtails are a tough cut of meat that require slow, low-temperature cooking to break down the collagen and become tender. If they are not cooked for a sufficient amount of time, they can end up tough and chewy.
Another reason why oxtails may come out tough is that they were not cooked with enough moisture. Oxtails need to be cooked in a liquid, such as broth or wine, to help break down the tough connective tissue. If there is not enough liquid in the cooking process, the oxtails can become dry and tough.
Additionally, using the wrong cooking method can also result in tough oxtails. Oxtails are best cooked using moist heat methods, such as braising or slow cooking. If they are cooked using dry heat methods, such as grilling or pan-frying, they can become tough and dry.
How do you soften oxtail quickly?
To soften oxtail quickly, you can try a few methods. One method is to use a pressure cooker. Pressure cooking can help break down the tough collagen in the oxtail and speed up the cooking process. Simply add the oxtail to the pressure cooker with some liquid, such as broth or wine, and cook on high pressure for about 45-60 minutes.
Another method to soften oxtail quickly is to use a meat tenderizer. Use a meat mallet or a fork to pierce the oxtail all over, which will help break down the tough fibers. You can also marinate the oxtail in a mixture of acidic ingredients, such as vinegar or citrus juice, which can help to tenderize the meat.
Why is my oxtail not softening?
If your oxtail is not softening, there could be a few reasons for this. One possible reason is that the oxtail was not cooked for a long enough period of time. Oxtails are a tough cut of meat that require slow, low-temperature cooking to break down the collagen and become tender. If they are not cooked for a sufficient amount of time, they can remain tough.
Another reason why oxtail may not be softening is that it was not cooked with enough moisture. Oxtail needs to be cooked in a liquid, such as broth or wine, to help break down the tough connective tissue. If there is not enough liquid in the cooking process, the oxtail can remain tough and dry.
Lastly, the quality of the oxtail itself can also affect how tender it becomes. Older, tougher oxtails may take longer to soften compared to younger, more tender ones. It is important to source high-quality oxtail for the best results.
How do you tenderize a tough oxtail?
To tenderize a tough oxtail, you can try a few methods. One method is to use a marinade. Create a marinade using ingredients such as vinegar, citrus juice, soy sauce, or Worcestershire sauce. Place the oxtail in the marinade and let it sit for at least 4 hours, or overnight in the refrigerator. The acidic ingredients in the marinade will help to break down the tough fibers in the meat.
Another method is to use a slow cooker or a Dutch oven. Place the oxtail in the slow cooker or Dutch oven and add enough liquid, such as broth or wine, to cover the meat. Cook on low heat for 6-8 hours or until the oxtail becomes tender and easily falls off the bone.
You can also try using a meat tenderizer. Use a meat mallet or a fork to pierce the oxtail all over, which will help break down the tough fibers. This method can be used in combination with marinating or slow cooking for best results.
How do you make tough oxtail soft?
To make tough oxtail soft, you can follow a few steps. First, marinate the oxtail in a mixture of acidic ingredients, such as vinegar or citrus juice. This will help to break down the tough fibers in the meat. Let the oxtail marinate for at least 4 hours, or overnight in the refrigerator.
Next, cook the oxtail using a slow, low-temperature cooking method. This can be done in a slow cooker or a Dutch oven. Add enough liquid, such as broth or wine, to cover the oxtail and cook on low heat for 6-8 hours, or until the oxtail becomes tender and easily falls off the bone.
You can also try using a pressure cooker to speed up the cooking process. Add the oxtail to the pressure cooker with some liquid and cook on high pressure for about 45-60 minutes. The high pressure will help to break down the tough collagen in the oxtail and make it tender.
Summary
Oxtails can come out tough if they are not cooked for a long enough period of time or with enough moisture. Using the wrong cooking method can also result in tough oxtails. To soften oxtail quickly, you can use a pressure cooker or a meat tenderizer. If your oxtail is not softening, it may not have been cooked long enough or with enough moisture. To tenderize a tough oxtail, you can marinate it, slow cook it, or use a meat tenderizer. Making tough oxtail soft involves marinating, slow cooking, and using a moist cooking method such as braising.
