Braised Oxtails Recipe ❤️

Introduction:
Braised oxtails are a comforting and flavorful dish perfect for a hearty meal. This recipe involves slow-cooking oxtails in a rich broth, allowing the meat to become tender and flavorful. Paired with vegetables like carrots and celery, it creates a warming and savory dish that will surely please your taste buds. Braised oxtails are often a family favorite, and the long cooking time ensures a deeply satisfying meal.

Ingredients:

• 3 lbs oxtails, trimmed
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup beef broth
• 1/2 cup red wine
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 carrots, sliced
• 2 stalks celery, sliced

Instructions:

1. Season oxtails with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside.
2. In the same pot, add onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Return oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
5. Add carrots and celery in the last 30 minutes of cooking.
6. Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.

Methods:

This recipe uses braising as its primary cooking method. Braising involves cooking meat slowly in a liquid at a low temperature, which helps break down tough fibers and creates a tender, flavorful dish. By searing the oxtails first and then slowly cooking them in a rich broth, the meat becomes incredibly tender, absorbing the flavors of the broth and spices.

History:

The braised oxtail dish has its roots in many cultures worldwide. Oxtails have been a staple in various cuisines, particularly in African, Caribbean, and European cultures. In the past, they were considered a less expensive cut of meat, often reserved for slow-cooking. Over time, braised oxtails became a prized dish in many households due to its rich flavor and tender texture. Today, oxtail is a sought-after dish in many fine dining establishments and home kitchens alike.

Benefits:

• Oxtail is a rich source of collagen, which supports joint health and skin elasticity.
• The slow cooking process helps retain the nutrients from the meat and vegetables, providing a hearty and nutrient-dense meal.
• Rich in protein, oxtail helps build muscle and aids in tissue repair.
• Contains beneficial minerals like iron, zinc, and calcium, which support overall health.

Nutrition:

• Calories: 560 kcal per serving
• Protein: 38g
• Fat: 40g
• Carbohydrates: 20g
• Fiber: 4g
• Sodium: 870mg
• Cholesterol: 125mg

Conclusion:

Braising oxtails is a fantastic way to prepare this rich and flavorful meat. The long cooking time allows the flavors to meld together, creating a dish that is both comforting and satisfying. Whether you’re cooking for a special occasion or a weeknight dinner, braised oxtails will be sure to impress. This dish is loved by many for its tender texture and the depth of flavor in every bite.

Lovers of Braised Oxtails:

Anyone who enjoys rich, flavorful stews and slow-cooked meats will fall in love with this braised oxtails recipe. Perfect for those who appreciate tender, fall-off-the-bone meat with a savory broth. It’s a great dish to share with family and friends, creating lasting memories around the table.