Braised Oxtails
This mouthwatering braised oxtails recipe from Between Harlem and Heaven will teach kids and adults about one of the best cuts of beef.
Equipment
- Weck Jars or Mason Jars
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.
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