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    Home » In the Kitchen

    Braised Oxtails Recipe With Free Printable

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    closeup of a bowl of braised oxtails, black rice, and vegetables

    "There's a comfort to cooking with oxtails. It's a dreamy piece of meat: It has the rich texture and flavor components that every chef dreams of - the fattiness of some cuts near the base, the leanness of others closer to the tip, and the bone marrow."

    - Chef JJ Johnson

    What's beef? Well, today we're going to explore one of the best cuts of beef you can get your hands on. We're also going to find out more about beef in general and share some resources for kids and adults as we make this mouthwatering braised oxtails recipe.

    You can find your free printable recipe with pics down at the bottom.

    Join us in our kitchen and learn more about cooking with kids.

    If you like this recipe, you'll want to try JJ's jollof rice, Ethiopian sambusas, rabbit stew, and bison chili.

    Contents hide
    1 Between Harlem and Heaven
    2 Family & Kids' Cooking Resources
    3 Where Do Oxtails Come From?
    4 Wondering What to Serve With Oxtail?
    5 What are the Best Resources for Learning About Cows and Other Agriculture Topics?
    6 How to Make Braised Oxtails
    6.1 Ingredients
    6.2 Equipment
    6.3 1. Cut the Oranges into Quarters
    6.4 2. Chop the Jalapeño
    6.5 3. Heat a Dutch Oven and Add Olive Oil
    6.6 4. Add the Oxtail
    6.7 5. Sear the Meat Until Lightly Browned
    6.8 6. Add the Red Wine & Turn Up the Heat
    6.9 7. Lower the Heat and Add Water & Stock
    6.10 8. Add the Remaining Ingredients
    6.11 9. Place the Oxtail Back in the Dutch Oven
    6.12 10. Cover and Braise the Oxtails for 3 to 4 Hours
    6.13 11. Let the Braised Oxtail Cool
    6.14 12. Strain the Braising Liquid and Save
    7 Free Braised Oxtails Recipe for Pre-Readers and Up
    8 Braised Oxtails
    8.1 Equipment
    8.2 Ingredients US CustomaryMetric 1x2x3x
    8.3 Instructions
    8.4 Notes
    8.5 Nutrition

    Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

    Cover of Between Harlem and Heaven cookbook by JJ Johnson, Alexander Smalls, and Veronica Chambers

    Between Harlem and Heaven

    This braised oxtails recipe comes from Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day by JJ Johnson, Alexander Smalls, and Veronica Chambers.

    I was first attracted to this cookbook after coming across Chef JJ's work in Black Food: Stories, Art, and Recipes from Across the African Diaspora. Black Food is a compilation unlike anything I've experienced outside the realm of music (on its own), and JJ's jollof rice is a notable contribution.

    When I discovered Between Harlem and Heaven, I was hoping to find some of those same qualities but with a unique voice and insight. I was not disappointed.

    Inside, Alexander Smalls shares:

    "Through slavery, Africa changed the global culinary conversation. Because African slaves built, through their labor and their farming skills, the agricultural platform for every country they went to. They took their seeds, their ingredients, and their cooking techniques and changed how the world, across five continents - Africa, Asia, Europe, and North and South America - ate."

    - Alexander Smalls

    Between Harlem and Heaven explores an Afro-Asian-American flavor profile that will keep you coming back for more.

    Find more from JJ Johnson in Black Food, at FIELDTRIP, on Cleo TV, and on Chef JJ's YouTube.

    Learn more about Alexander Smalls and Veronica Chambers.

    Cover of Between Harlem and Heaven cookbook by JJ Johnson, Alexander Smalls, and Veronica Chambers

    Family & Kids' Cooking Resources

    Beautiful and diverse cooking resources for you!

    Shop Now

    You can also stop by our shop to see more Family & Kids' Cooking Resources.

    Parts of a beef animal diagram from Farm Anatomy by Julia Rothman

    Where Do Oxtails Come From?

    Oxtail is the tail of cattle. The name apparently only used to apply to oxen but now applies to all cattle.

    In Between Harlem and Heaven, JJ shares:

    "In Asian (especially Korean), African, or Caribbean cuisine, oxtails are most often used in stews and soups and served with a starch like rice. The oxtail braising liquid is like a pot of gold that you can keep in your fridge, and it will add rich depth to everything you make."

    - JJ Johnson

    The book Farm Anatomy has everything you've ever wanted to know about farm life, including parts of a cow, different breeds of dairy and beef cattle, and even how to milk a cow.

    My oldest two are in the process of designing their very own farm and they use Farm Anatomy to research and sketch out what they want their farm to look like.

    It's such a helpful resource for kids and adults. The illustrations make it an awesome companion to any nature journaling activities.

    Farm Anatomy is one of our must-have books.

    tamarind glazed oxtails photography from Between Harlem and Heaven cookbook

    Wondering What to Serve With Oxtail?

    These tamarind glazed oxtails can also be found in the pages of Between Harlem and Heaven. One of many things I find so appealing about this cookbook is that you're not just making delicious food. You're learning how to effortlessly mix, match and combine recipes to layer flavors and heighten the experience.

    We enjoyed the braised oxtails with black wild rice, roasted carrots, and sautéed mushrooms. The roasted carrots recipe is another must-have. The spice combination is exactly what you come to expect once you start making your way through the cookbook.

    I've also experimented with adding some of the tamarind chutney from this chaat recipe. The combination of the sweet and tangy flavors of the chutney along with the oxtail is something you're going to want to try at home.

    Schleich farm animals, a Terra wooden barn, and Montessori continent boxes in a homeschool room

    What are the Best Resources for Learning About Cows and Other Agriculture Topics?

    We like using Schleich animals to explore various farm-related topics. We keep them organized using Montessori continent boxes and create environments for play using items such as this wooden barn.

    The American Montessori Society (AMS) offers free lessons for working with Schleich animals in both classroom and home environments, including this Language on a Farm lesson.

    Schleich also shares Montessori lessons on their site, including the animals suggested for each lesson.

    Sample pages from Sapiens: The Pillars of Civilization about the domestication of animals

    Elementary learners and up will find the storytelling of Sapiens Volume II: The Pillars of Civilization a thought-provoking resource for exploring topics such as the agricultural revolution.

    Covers of The 1619 Project: A New Origin Story and Born on the Water picture book

    The 1619 Project: A New Origin Story and Born on the Water are companion resources that allow kids and adults to explore American identity together.

    Learn more about Black Food: Liberation, Food Justice, and Stewardship.

    Interested in adding cows to your homestead? Kowalski Mountain will help you find the best homestead cattle for your needs.

    How to Make Braised Oxtails

    ingredients images and labels for making braised oxtails recipe

    Ingredients

    • olive oil
    • oxtail - we purchased ours already prepped from the butcher
    • red wine - we chose an inexpensive Malbec. Chef JJ recommends choosing a wine with moderate alcohol content (10-13 percent), such as merlot
    • beef stock - you can also use veal stock
    • cinnamon - this Peni Miris Cinnamon boasts hints of whiskey, honey, orange blossom, and vetiver
    • jalapeño
    • bay leaves
    • oranges
    • thyme
    • parsley

    Equipment

    • Apron - we opted out since we're wearing multiple layers for the weather, but feel free to grab yours
    • Cutting Board
    • Butcher Block - helpful if you're going to be working alongside your kids
    • Child-Friendly Knife
    • Chef Knife
    • Prep Bowls
    • Dutch Oven
    • Strainer
    • Weck Jars or Mason Jars
    child slicing an orange in half with a child-friendly knife and cutting board

    1. Cut the Oranges into Quarters

    Wash your hands with soap and water. Grab your cutting boards, knives, and prep bowls, along with the oranges and pepper. Cut the oranges into quarters.

    This fraction identification sorting printable is an inexpensive way to reinforce any lessons given in the kitchen. Save 16% off your first purchase from Montessorikiwi.

    kids sitting at a table and slicing oranges

    2. Chop the Jalapeño

    I chopped the jalapeño while the kids worked on the oranges. Kids can wash their hands afterward. You can substitute bell pepper for jalapeño if you like.

    child cutting an orange into quarters
    child eating a jalapeño and reading oxtails recipe in Between Harlem and Heaven cookbook

    The kids like cooking with peppers. I try to ensure we have extra because they like to eat them while we're prepping.

    3 kids standing in a learning tower at the stove and laughing

    Learning Tower jokes are the best jokes.

    child holding the handles of a dutch oven

    3. Heat a Dutch Oven and Add Olive Oil

    Turn the stove on medium-high heat and heat up your dutch oven or large pot. Once it's hot, add the olive oil.

    child adding olive oil to a dutch oven using a measuring spoon
    oxtails in a dutch oven on the stove

    4. Add the Oxtail

    Once the oil is shimmering, add the oxtail. Each piece should make contact with the bottom of the pot. Season with salt and pepper as desired.

    This is a good time to turn the oven to 325 degrees Fahrenheit.

    kids standing in a learning tower at the stove. In front of them is a dutch oven with oxtails inside

    The sounds when you sear the meat. Exciting for this preschooler.

    closeup of oxtail beef in a dutch oven

    5. Sear the Meat Until Lightly Browned

    Turn the oxtail using tongs, or in my case, a large wooden spoon. The meat should be lightly browned after about 2 minutes on each side. Remove when finished.

    child pouring wine into a dutch oven

    6. Add the Red Wine & Turn Up the Heat

    Measure the red wine in a measuring cup and add it to the pot. Turn the heat to medium-high. Use a wooden spoon to remove any caramelized bits on the bottom of the dutch oven.

    child standing in a learning tower over a dutch oven with ingredients

    The wine will boil. This is exciting too and was compared to lava.

    child standing in a learning tower and pouring water into a dutch oven

    7. Lower the Heat and Add Water & Stock

    Turn the heat down to medium. Measure and add the stock and the water.

    closeup of peni miris cinnamon and a spice spoon from Diaspora Co

    8. Add the Remaining Ingredients

    Use a measuring spoon or spice spoon to add cinnamon, thyme, and parsley. Add the bay leaves, chopped jalapeño, and orange slices. Add pepper as desired.

    child adding bay leaf to a dutch oven with braising liquid
    a dutch oven containing oxtail and a braising liquid

    9. Place the Oxtail Back in the Dutch Oven

    Place the oxtail back in the dutch oven. Turn off the stove.

    a blue dutch oven resting on top of a stove

    10. Cover and Braise the Oxtails for 3 to 4 Hours

    Cover and place it in the oven to braise for 3 to 4 hours.

    It didn't take long before our home was filled with an intoxicating aroma. Strong scents of cinnamon and citrus were drifting out the windows, inviting the kids back to the kitchen to sneak a peek and stir. I swear I was picking up whiskey from the cinnamon.

    Check on it occasionally to stir and ensure the oxtail are submerged.

    The cookbook Between Harlem and Heaven on a counter beside other cookbooks, food books, a pair of headphones, and a butcher block

    While you're waiting, it's an excellent time to explore the cookbook and identify any recipes that spark interest.

    a dutch oven containing braised oxtails sitting on top of a stove

    When finished, the meat should be tender. Falling off the bone.

    Turn off the oven.

    If you're wondering, the dutch oven returns to like new condition when you're done. Great investment for any home cook.

    a Made In Dutch Oven on a butcher block
    braised oxtail on a butcher block

    11. Let the Braised Oxtail Cool

    When you take it out, it will be dripping with rich, flavorful liquid. The beef itself is layered, showcasing parts that are tender and meaty, intertwined with smooth, buttery textures.

    Shred to combine with your favorite soups or stews, or with rice.

    a bowl of braised oxtails, black rice, and vegetables

    This braised oxtail with black wild rice, carrots, and mushrooms is a crowdpleaser.

    child eating a bowl of braised oxtails, black rice, sauteed mushrooms, and roasted carrots
    closeup of a bowl of braised oxtails, black rice, and vegetables
    jars with braising liquid sitting on a table beside a butcher block with a dutch oven. there are kid's toys in the background

    12. Strain the Braising Liquid and Save

    You can drain the braising liquid into mason jars or these weck jars, discarding the solids.

    I've used mason jars for years, but I recently added these weck jars to the mix. So far, I'm completely satisfied. I prefer the size and the lid can last forever.

    view of a farmhouse kitchen and child-friendly eating area at night
    ingredients list and recipe instruction cards snippet for making Braised Oxtails from Between Harlem and Heaven

    Free Braised Oxtails Recipe for Pre-Readers and Up

    Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

    closeup of a bowl of braised oxtails, black rice, and vegetables

    Braised Oxtails

    Kristin
    This mouthwatering braised oxtails recipe from Between Harlem and Heaven will teach kids and adults about one of the best cuts of beef.
    5 from 2 votes
    Pin Recipe Print Recipe
    Prevent your screen from going dark
    Prep Time 35 mins
    Cook Time 4 hrs
    Total Time 4 hrs 35 mins
    Course Main Course
    Cuisine Afro-Asian-American
    Servings 6 people
    Calories 468 kcal

    Equipment

    • Apron
    • Cutting Board
    • Butcher Block
    • Child-Friendly Knife
    • Chef Knife
    • Prep Bowls
    • Dutch Oven
    • Measuring Spoons
    • Measuring Cup
    • Wooden Spoon
    • Fine Mesh Strainer
    • Corkscrew
    • Weck Jars or Mason Jars
    • Between Harlem and Heaven

    Ingredients 
     

    • 3 tablespoon olive oil
    • 4 lbs oxtail
    • 2 cups red wine
    • 4 cups beef stock or veal stock
    • 3 cups water
    • 1 ½ teaspoon cinnamon or 3 cinnamon sticks
    • 3 bay leaves
    • 3 oranges
    • 1 jalapeño
    • thyme
    • parsley
    • salt
    • pepper

    Instructions 

    • Wash your hands with soap and water. Grab your cutting boards, knives, and prep bowls, along with the oranges and pepper. Cut the oranges into quarters.
    • Chop the jalapeño. Kids can wash their hands afterward.
    • Turn the stove on medium-high heat and heat up your dutch oven or large pot. Once it's hot, add the olive oil.
    • Once the oil is shimmering, add the oxtail. Each piece should make contact with the bottom of the pot. Season with salt and pepper as desired. This is a good time to turn the oven to 325 degrees Fahrenheit.
    • Sear the meat until lightly browned. Turn the oxtail using tongs or a large wooden spoon. The meat should be lightly browned after about 2 minutes on each side. Remove when finished.
    • Measure the red wine in a measuring cup and add it to the pot. Turn the heat to medium-high. Use a wooden spoon to remove any caramelized bits on the bottom of the dutch oven. The wine will boil.
    • Turn the heat down to medium. Measure and add the stock and the water.
    • Use a measuring spoon or spice spoon to add cinnamon, thyme, and parsley. Add the bay leaves, chopped jalapeño, and orange slices. Add pepper as desired.
    • Place the oxtail back in the dutch oven. Turn off the stove.
    • Cover and place it in the oven. Braise the oxtail for 3-4 hours. Check on it occasionally to stir and ensure the oxtail are submerged. When finished, the meat should be tender, falling off the bone. Turn off the oven.
    • Take it out of the oven and let it cool. Shred to combine with your favorite soups or stews, or with rice.
    • You can drain the braising liquid into mason jars or weck jars. Save it.

    Notes

    • You can substitute bell pepper for jalapeño as desired
    • Use a wine with moderate alcohol content (10-13 percent) and that pairs well with main ingredient
    • After removing the oxtail, you can refrigerate or freeze the flavor-packed liquid to use in a soup, sauce, or stew. Use anywhere you'd use beef stock.
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove
    • See more guidelines at USDA.gov
    • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/braised-oxtails

    Nutrition

    Calories: 468kcalCarbohydrates: 8gProtein: 47gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 166mgSodium: 294mgPotassium: 121mgFiber: 2gSugar: 6gVitamin A: 152IUVitamin C: 35mgCalcium: 62mgIron: 6mg

    Estimated nutrition information is provided as a courtesy and is not guaranteed.

    Tried this recipe?Let us know how it was!

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    About Kristin

    Hello! I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. We're nature lovers and environmental minimalists sharing our experience in guiding our little ones from the back of the boat.

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