Braised Oxtail Recipe (One Pot) (2024)

FAQs

How much oxtail do you need per person? ›

We recommend approximately 80z/250g per person.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

Soak the oxtail in cold water for 1 hour. Place in a pan of fresh water, bring to the boil and simmer for 10 minutes. By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Remember though, when serving oxtail at home for a main course, you don't need a ton of meat! It is very rich, so you can expect one large, one medium, and one small piece per person—which means one tail will serve 3-4 people as a main course.

Use a pound of oxtail per person; 3-3.5 pounds (bone included) should be enough for three adults. Let oxtail cook as long as possible in a slow cooker for meat that falls off the bone. At the shop, ask the butcher to saw the oxtail into pieces no more than 2 inches thick. This will make cooking it easier.

How much to buy: Figure about 1 pound of oxtails for each main-dish serving, as in a stew, and two to three servings a pound for soup. To prepare for cooking: Oxtails are usually available already cut into pieces in supermarkets.

Simmering the meat for up to four hours should give you fall-off-the-bone tender oxtail meat. You can serve the meat and sauce on steamed white rice.

Browning or searing the meat before slow cooking locks in all the flavors and juices in the meat. Plus, we season the oxtails with our seasonings and Worcestershire sauce before browning, which seals even more flavor into the meat. It's not a necessary step, but one that's well worth doing.

Boiling oxtail until it becomes tender can take some time, as the connective tissues need to break down to achieve the desired texture. It typically takes around 2 to 3 hours of gentle simmering for the meat to become tender and easily pull away from the bone.

As the meat braises, the collagen inside the cut cooks down and becomes gelatin; as it dissolves, the meat's fibers relax and tenderize. However, if the cooking temperature is too high, these muscle fibers will shrink and seize up, toughening.

Why do you coat oxtail with flour? ›

The idea behind coating meat with a sprinkling of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor. You most often see this technique called for in stews, where flour is used to thicken the cooking liquid.

The combination of spices like allspice, thyme, and scotch bonnet peppers gives the stew a unique and tantalizing taste. The oxtail itself is packed with collagen, which breaks down during the slow cooking process, resulting in a thick and luscious gravy.

Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain, Korea and Indonesia. In Chinese cuisine, it is usually made into a soup called in Chinese: 牛尾汤; pinyin: niúwěi tāng; lit. 'oxtail soup'.

Note: Average weight of the Ox tail is 1-3 lbs and your invoice shows a preliminary weight of 2 lbs. The farm will adjust the price to the actual weight and your final invoice will reflect that change.

Allow around 375g beef per person, so for four people, you need a joint around 1.5kg, for six, 2.25kg, for eight, 3kg and for 10, 3.75kg.

When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.

Use calculator to help determine how much meat to buy.

Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children. Bone-In Meat: 1 lb.