Put the Oxtails in the Oven to Bake

This is a recipe for oxtails in gravy with vegetables that can be cooked on the stove until they are fork-tender. Flavorful and nourishing food that you'll really enjoy. This is the solution if you loved our oxtails cooked in the slow cooker but want to cook them more quickly.

This is the best method for stovetop cooking oxtails. This is a wonderful alternative to using the oven when the temperature outside is too high. Braising and slow cooking in a cast-iron skillet or one of our simple dutch oven recipes can transform this tough cut into a tender and juicy meal. (This post contains affiliate links)

Recipe for Oxtail

The oxtails we discussed last week for oven cooking were delicious, but in the sweltering heat of summer, who wants to turn on the oven? It's easier than you might think to make these at home, so if you've been curious about them, you should give it a shot.

Here, you'll learn how to properly prepare an oxtail for use in a stew or to eat on its own with some accompaniments. This versatile oxtail recipe is a great base for a variety of dinner flavors, from spicy to Jamaican to simple salt and pepper.

Now please stop by your neighborhood supermarket and pick up a few so we can get moving. If you can't find any in the meat case, be sure to inquire with the butcher; they may have some hidden away. Another option is to find them frozen and simply thaw them before proceeding with the steps we outline.

Cooked on a Stovetop

To slow-cook oxtail at home on an electric or gas stovetop, you'll need a good amount of liquid.

A few hours of slow cooking is necessary for the meat to become tender and flavorful from the soaking in of the gravy. I really enjoy using my well-seasoned cast-iron skillet to sear oxtail. If the sides were tall enough, the entire dish could be made in it.

However, you'll also need a lid for your pot, so if that's not an option, I highly recommend a dutch oven. Since they're so versatile, I own three of them. You might associate this with outdoor cooking, but you can also use them in your home oven or stovetop.

Because it's cast iron, you can sear and simmer in the same vessel. You can still season it if it has an enamel coating, but the results won't be the same. Both types are in my collection, and you can find them in use making a wide range of dishes from my dutch oven. It would also be delicious as an oxtail stew cooked in a dutch oven.

Methods for Stovetop Oxtail Preparation

This is a guide for cooking the meat by itself. If you'd like a more substantial meal, butter beans would be a great addition. Because of its widespread appeal, a bottled sauce containing an optimal flavor profile for Jamaican oxtail has been produced. Here are some ideas for when you want to whip up something at home.

You'll need these primary components to make them so tender they fall off the bone:

1. Oxtail, thawed but not frozen
2. Carrot and onion
3. Garlic
4. Season with salt and pepper, or use any other seasoning salt you prefer.
5. Use a large cast-iron pot, dutch oven, or skillet on the stovetop with a tight-fitting lid.

Ultimately, you'll want to use a thickener with the drippings to create a gravy-like sauce to go with your meal. Worcestershire sauce is a tried-and-true flavor enhancer that can be incorporated into any sauce for added depth.

Stovetop Instructions for Making Oxtail Stew

You can turn this into a stew by adding more liquid and, optionally, some vegetables. To the list below, I'd add a can of beans that have been drained and a couple of potatoes that have been cut in half.

• Mix thyme, rosemary, salt, and pepper into olive oil. Herb mixture should be used to coat oxtails (excess fat should not be trimmed, as doing so will remove some of the great flavor). Medium-high heat a dutch oven or covered skillet. Sear the oxtails on all sides in olive oil.
• Take out the oxtails and put them to the side Onions should be cooked until translucent over medium heat before being added.
  • Mix in the minced garlic and cook for another 2 minutes while stirring frequently. In order to avoid a bitter flavor, avoid burning the garlic.
• The oxtails should be cooked with beef broth and a bay leaf. Over medium heat, bring to a simmer.
  • Simmer on low heat for 2 1/2 hours with the lid on the pan.
• Carrots, chopped Cook for 30 minutes with the lid on the pan. Cornstarch and water, or the liquid from the pan, can be mixed together and used.
  • Blend into a gravy in a skillet with a whisk.
  • When more thickening is desired, cornstarch can be added.  

When the onion gravy has reached the desired consistency, pour it over the top of each serving and serve with mashed potatoes made in a pressure cooker.

Advice for reviving overcooked oxtail

If you store them properly, you can even eat them the next day, but they won't stay as juicy. Of course, you should hold off until everything has cooled to room temperature.

• Then, place the parts in a sealed storage container. Toss the marrow in the gravy and fill the crock until it reaches about three-quarters of the way up the That way, they'll retain their flavor and tenderness.

Oxtails need to be thawed before being reheated. Don't worry if there's a little bit of fat floating on the surface of the sauce. It's just a little bit of fat that you can scrape off if you want to, or leave as is.

• All about that fat, y'all Put the ingredients in a microwave-safe dish and cover with liquid. The recommended heating times are 1 minute on one side, then 1 minute on the other.

Repeat this process until they reach the desired temperature. Add some potatoes and carrots cooked in an Instant Pot if you don't have any extra vegetables to serve with the meal. Since two meals are always better than one, we are big fans of leftovers and despisers of food waste. Have fun with it and give us feedback

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How to make fork-tender oxtails with gravy and veg in a pot on the stove. Delicious and filling food that will satisfy your hunger.

Cuisine Two nationalities represented: the USA and Mexico

• Season olive oil with salt, pepper, thyme, and rosemary. Brush the herb mixture on the oxtails. Preheat a dutch oven or lidded skillet over medium heat. The oxtails should be seared on all sides in olive oil.
• Remove oxtails and set them aside. Turn heat to low, add onions, and cook until they become translucent. Mix in the minced garlic and cook for another 2 minutes while stirring frequently. Avoid burning the garlic or else it will have a bitter flavor.
• Combine beef stock and bay leaf. The oxtails should be added. Raise temperature to a low simmer Cook for 2 1/2 hours at a low simmer with the lid on the pan.
• Carrots, chopped Put a lid on the pan and let it simmer for half an hour. Cornstarch and water, or the water from the skillet, can be mixed together and used. A gravy can be made by whisking ingredients into a skillet. Feel free to add more cornstarch if necessary. As soon as the gravy has thickened, it's ready to be served.

Instructions for Stovetop Oxtail Cooking

Total Quantity Per Serving (1 oz)

Energy Content: 441 Fat calories, 207

**DV are based on a 2,000 calorie diet