Slow braised red wine oxtail | Bibbyskitchen recipes (2024)

FAQs

Do you have to brown oxtails before cooking? ›

Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

Oxtail is best served with something to soak up the sauce, like pasta or noodles, rice, roasted garlic mashed potatoes, creamy polenta, and crusty bread.

The History and Tradition of Jamaican Oxtail

The origin of stews like oxtail can be traced back to our colonial heritage. Enslaved Africans on plantations were given very meager amounts of protein and often had to make do with cheaper cuts of meat or ends of slaughtered animals to add protein to their diets.

If you don't brown your meat, you'll end up with a rich, silky, tender texture. On the other hand, your flavor won't be as deep.

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Best red wine for cooking beef - Merlot

Red wine and beef are a match made in heaven. While most medium-dry red wine varietals work well in beef dishes; a Merlot, with its medium tannins and moderate body is an excellent choice.

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.

Packed with protein, minerals, and vitamins, oxtail is healthy and nutritious. However, its nutritional crowning jewel is none other than its high collagen content which brings oxtail into the realm of the superfood.

There is a good amount of fat and collagen that melt into your dishes as oxtail cooks, which will give a wonderful round texture to sauces and that slightly sticky feel to the meat. And the bonus flavor from the bone marrow that will cook into your dishes make this cut one to really get to know and not be afraid of!

Is oxtail jamaican or african? ›

Jamaican oxtail in particular is reminiscent of the African one-pot cooking traditions used by the African slaves and maroons on the island as early as the mid-1500s. Island Spice Grill is bringing the classic to New York City's streets. So I found Leigh-Ann. We are in downtown Brooklyn, on Court Street.

Oxtails are seen primarily in Caribbean and Soul Food restaurants. Inspectors who do not have a number of these facilities in their jurisdiction might not recognize what they are and how they should be handled. Oxtails are beef and should be cooked to 145°F.

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.

"Creating that Maillard reaction, where you are caramelizing the proteins and natural sugars in your meat, is building flavor. That flavor will then slowly make its way into the braising liquid and create a depth of flavor you just can't achieve otherwise."

"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.

Jamaican Browning Sauce is a classic condiment for dishes like brown chicken stew, jerk chicken, oxtail, pork chops, peas and rice, stew beef, shrimp, fried fish, and even black cake. What is this? Sugar and water are the only two ingredients you need to make browning sauce. Although, you can buy it in a bottle.