Oxtail is usually slow-cooked, often stewed or braised in a dutch oven or pressure cooker. The slow cooking will help the meat to tenderize and almost fall off the bone.
- 2 tablespoons olive oil
- 3 pounds oxtails
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup small diced onion
- 1/2 cup small diced carrot
- 1/2 cup small diced celery
- 1/4 cup small diced leeks
- 1 tablespoon minced garlic
- 1 tablespoon minced green onion, white part only
- 2 teaspoons minced ginger
- 2 tablespoons tomato paste
- 2 1/2 tablespoons all-purpose flour
- 1 (12-ounce) bottle dark beer
- 1 1/2 cups veal stock or low-sodium canned beef broth
- 1/2 teaspoon ground allspice
- 1 tablespoon chopped fresh parsley leaves
Add the olive oil to the pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven.
Remove the lid, and stir the chopped parsley into the pan. Serve immediately.
Thanks to the Alamance County Center