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  • Succulent Braised Oxtails with Celery and Onion

    1 vote
    Succulent Braised Oxtails with Celery and Onion
    Prep: 5 min Cook: 4 hours Servings: 8
    by Smokinhotchef
    377 recipes
    >
    A delicious and amazingly tender dish of oxtails can be prepared with a little time, love and tenderness. The oxtail becomes extremely flavorful since there's a large bone nestled in every cut. This dish is especially perfect for those cool winter days as well as rainy ones when you yearn for the smell of long cooked meats to permeate through the house with the timeless nostalgia of grandma's. This dish is featured with hot buttered egg noodles, but pairs well with baked or smashed potatoes, rice, or any other starch that can absorb their juicy emoillents.

    Ingredients

    • 2 1 lb. packages of oxtails
    • 5 stalks celery, cut into thirds
    • 3 medium onions, halved
    • 2 bay leaves
    • 1/4 c. worcestershire sauce
    • 2 Knorr soft beef bouillon cubes
    • 1 tsp. olive oil
    • water
    • ground or fresh cracked pepper to taste

    Directions

    1. Rinse oxtails with cool running water if desired.
    2. In a 5 quart or larger dutch oven or heavy sauce pot over medium heat, add olive oil. Add celery, onion, bay leaves, pepper and boullion cubes.
    3. Add oxtails and stir to coat. Add enough water to cover oxtails by about 2 inches. Increase heat and bring up to a boil. Reduce to medium low and cook until meat starts to pull away from the bones- about 4 hours and the liquid is reduced by 2/3. Check periodically on the water level during initial cooking. If it gets low, simply add more, about a cup or more at a time. Skim off excess fat before serving.

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    Reviews

    • Smokinhotchef
      Smokinhotchef
      Turn this dish into an elegant affair by serving with pecorino romano and bacon spiked polenta drizzled with olive oil and oxtail jus.

      Comments

      • Smokinhotchef
        Smokinhotchef
        The Cabernet imparts such a rich and intense flavor element to the dish, I would have to say "circle gets the square". This recipe is delicious as well but the Cabernet raises the bar!! Thanx for asking J Spot. Feel free to use the red wine of your choice of course.
        • John Spottiswood
          John Spottiswood
          If I can only cook one...which would you prefer? This recipe, or the oxtail recipe with the cabernet?

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