There's something truly exceptional about oxtail, a cut of meat that's often overlooked but incredibly flavorful when cooked properly. If you're looking to savor a rich, melt-in-your-mouth dish, this NYT-Inspired Oxtail Recipe is just what you need. Perfect for a cozy dinner, this recipe brings out the best of oxtail, with flavors inspired by the renowned culinary techniques featured in the New York Times.
Ingredients
- 3 to 4 pounds oxtails, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef stock or broth
- 2 sprigs of thyme
- 2 bay leaves
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
Step-by-Step Cooking Instructions
To craft a dish as succulent as this one requires attention to detail:
1. Preparation
- Seasoning: Start by seasoning the oxtails generously with salt and pepper, ensuring even coverage.
- Preheating: Preheat your oven to 300°F (150°C).
2. Browning the Oxtail
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the oxtails, and sear on all sides until they develop a rich, brown crust. This step is essential for locking in the juices and enhancing flavor.
3. Building the Flavor Base
- Reduce the heat to medium. Add onions, carrots, and celery to the pot. Sauté until onions are translucent.
- Add garlic and cook for another minute or so until fragrant.
- Incorporate tomato paste, stirring well to coat the vegetables, and cook for a couple of minutes to caramelize the paste slightly.
4. Deglazing
- Pour in the red wine, scraping up any browned bits from the bottom of the pot, enhancing the flavor profile.
5. Braising the Oxtail
- Add beef stock, thyme, bay leaves, diced tomatoes, and Worcestershire sauce. Stir to combine.
- Bring to a simmer, cover, and transfer to the preheated oven.
6. Cooking
- Braise in the oven for about 3 to 4 hours, or until the oxtails are tender and fall-off-the-bone. Check periodically to ensure the liquid level is sufficient, adding water or more stock if needed.
7. Finishing Touches
- Once cooked, carefully remove the oxtails from the pot. Allow the liquid to settle, then skim off any excess fat.
- Return the oxtails to the pot or transfer to a serving dish, ladling the rich sauce over the top.
💡 Note: For an even richer sauce, reduce it over medium heat after skimming the fat, or simply let it thicken naturally during the braising process.
Serving Suggestions
- Mashed Potatoes: Serve with creamy mashed potatoes to complement the rich gravy.
- Polenta: A soft, cheesy polenta can soak up the flavors beautifully.
- Vegetables: Steamed or roasted greens like kale or broccoli can add a healthy touch.
This NYT-Inspired Oxtail dish not only provides comfort but also brings a taste of gourmet dining to your table.
Tips for Success
- Marinating: For an extra boost of flavor, consider marinating the oxtails overnight in red wine or a blend of spices.
- Cutting Fat: Trim some of the visible fat before cooking, but remember, fat equals flavor, so leave enough for richness.
- Patience: Low and slow cooking is crucial for oxtail, ensuring the collagen turns into gelatin, making the meat succulent.
By following these steps and tips, your oxtail will turn out wonderfully tender, with flavors deeply infused into the meat.
In creating this dish, we've not only explored a lesser-used cut but elevated it through careful preparation and cooking. It's about bringing out the essence of simple ingredients to make an extraordinary meal. Oxtail, when treated with the respect it deserves, transforms from an overlooked part of the cow into the star of any dinner table. The next time you're planning a meal that speaks of luxury and comfort, consider this oxtail recipe. It's a dish that demands time but rewards with a depth of flavor that's truly unforgettable.
What makes oxtail particularly suited for this recipe?
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Oxtail is rich in collagen, which breaks down during slow cooking to create a gelatinous, flavorful sauce, enhancing the overall dish with its deep, beefy flavor.
Can I use a different type of meat for this recipe?
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While oxtail has unique qualities, you could use short ribs or beef shanks for a similar texture and flavor, though the experience will vary.
How can I ensure the oxtail is tender?
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Ensure tender oxtail by cooking it low and slow. Braising for at least 3 hours at a low heat allows the tough connective tissues to break down properly.
