- These used to be actually from oxen, but in today’s market beef or veal is used.
- Oxtail does not have much meat. It is similar to beef shank (the lower leg of a cow) which has more meat; so use a beef shank rather than an oxtail.
- The tail is good for soups, while the shanks are better for braising and serving as the main meat dish.
- Beef shanks have much less cartilage and tendon than oxtail so you won’t get as much gelatin, but will get more meat.
- The shanks come from the lower leg (between the knee and the foot) of the cow. If you get pieces that are lower down the leg, you’ll get more tendon but less meat. But still a better amount of meat than true oxtail.
- Tails are usually cut at about 1-1/2 inch pieces. Beef shanks are usually about 2 inches thick.
INGREDIENTS
- Six beef shanks
- 1 C flour – seasoned with lots of salt and pepper and a bit of sugar
- Red wine
STEP BY STEP
- Season your shanks very generously with salt and pepper.
- Coat all sides with your seasoned flour
- Preheat oven to 275º
- Put into hot braising pan with 2 TBL hot canola or safflower oil.
- Fry until you get a good caramelization on the meat – about 5 minutes per side. Remove much of the grease with a spoon or ladle. Set meat aside.
- Add onion slices and julienne carrot slices.
- Cook till onion begins to become translucent
- Add 2 cloves garlic and 2 TBL tomato paste
- Add paprika, red pepper and oregano to taste
- Add 2 C beef stock to your braising pan
- Add 1/2 C red wine
- Add a 28 oz can of whole tomatoes
- Bring contents of pan back to a simmer
- Put meat back into the pot
- Cover and put into oven
- Let cook for about 3 hours
- Remove meat and set aside on plate
- Pour the liquid through a sieve into a large measuring cup
- Let rest ten minutes
- Use a mixing spoon to scoop off the fat and put into an old jar. DO NOT pour down your sink or you will have an expensive repair down the line. Let the fat cool slightly, and then pour into empty milk container or something else with a secure lid. Discard.
- Place the meat back in the braising pan, and add the stock back into the pan.
- Sprinkle with chopped watercress and bring back up to a simmer
- Add 1 TBL sherry vinegar and 2 tsp fresh oregano
- Optionally, add 1 can navy beans
- You can use some of the juice as an au-jus or use it as a base for gravy to be used with mashed potatoes.
- Serve your oxtail with risotto, noodles, steamed rice, potatoes, or make it all into a nice hearty oxtail soup by adding potatoes, onion, tomatoes, celery, carrots, and cabbage.
- Add more water if required.
- Let simmer until veggies are fully cooked (about 15 minutes)
