How to Make Oxtail Gravy?
To make oxtail gravy, start by thawing frozen oxtails and then soaking them in water with apple cider vinegar for at least 30 minutes.
Rinse and dry the oxtails afterwards.
Season the oxtails with salt, black pepper, Worcestershire sauce, and flour.
Brown the oxtails in a large stock pot with cooking oil, then drain excess oil.
Add flour to the remaining oil and browned bits in the pot.
Stir in beef broth and add the oxtails back to the pot, covering them with more beef broth.
Bring the mixture to a boil and simmer for one hour.
Add sliced onions and continue cooking for another hour.
Remove the meat from the broth after two hours and skim off excess fat.
Simmer the strained broth and oxtails until they are fork tender.
The recipe yields 2-3 servings and can be served over rice or mashed potatoes.
Quick Tips and Facts:
1. Did you know that oxtails are actually the tail of a cow? Despite their name, they do not come from an ox, but rather from a bovine animal.
2. The origin of oxtail gravy can be traced back to medieval times when it was a popular dish among English nobility. It was considered a delicacy due to the rich flavor and tender meat of the oxtail.
3. Oxtail gravy is often thickened using a flour and fat mixture called a roux. This technique was developed in France and is commonly used in many classic sauces and gravies.
4. Oxtail gravy is known for its umami taste, which is often described as the “fifth taste” alongside sweet, sour, salty, and bitter. Umami is a Japanese word that translates to “pleasant savory taste,” and it is enhanced by slow cooking the oxtail, which releases rich flavors and natural gelatin.
5. Contrary to popular belief, oxtail gravy can be a healthy choice when prepared with moderation. Oxtails are a good source of protein and rich in collagen, which is known for its benefits to skin, hair, and joint health. Enjoying this flavorful thick gravy occasionally can be a delightful and nutritious treat.
Introduction To Oxtail Gravy Recipe
Oxtail gravy is a hearty and flavorful dish that requires a few hours of cooking, but the end result is well worth the wait. Oxtails, which are the tail of cattle cut into short lengths, are the main ingredient for this recipe. They can be found in the frozen meat section of some grocery stores, typically priced around $7.00 per pound. Similar to chuck roast, oxtails are known for their rich and tender meat, making them an excellent choice for creating a savory gravy.
In this article, we will guide you through the step-by-step process of making oxtail gravy, including:
- Purchasing oxtails from the frozen meat section of grocery stores (priced around $7.00 per pound)
- Preparing the oxtails for cooking
- Slow-cooking the oxtails to achieve tender meat
- Creating a flavorful gravy using the oxtail drippings
- Serving the oxtail gravy over rice or mashed potatoes for a satisfying meal
“A delicious and hearty gravy made from slow-cooked oxtails, perfect for serving over rice or mashed potatoes.”
Purchasing And Preparing Oxtails For The Recipe
Before starting the cooking process, it is important to properly purchase and prepare the oxtails. Here are the steps to follow:
- Thaw the frozen oxtails by placing them in the refrigerator for several hours or overnight. This is recommended in the recipe.
- Once thawed, soak the oxtails in water with a splash of apple cider vinegar for at least 30 minutes. This helps to remove any impurities and enhances the flavor of the meat.
- After soaking, rinse the oxtails to remove any remaining vinegar and pat them dry with paper towels.
Remember, these steps are crucial to ensure the best outcome for your oxtail dish.
- Thaw the oxtails in the refrigerator for several hours or overnight.
- Soak the oxtails in water with a splash of apple cider vinegar for at least 30 minutes.
- Rinse the oxtails and pat them dry with paper towels.
The Cooking Process: Browning And Adding Ingredients
To begin the cooking process, season the oxtails with salt, black pepper, Worcestershire sauce, and flour. This will help to enhance the flavors of the meat.
In a large stock pot, heat some cooking oil over medium-high heat and brown the oxtails on all sides. Once browned, remove the excess oil from the pot.
Add flour to the remaining oil and browned bits in the pot, creating a roux-like base for the gravy. Stir in beef broth, combining it with the roux, and then add the browned oxtails back to the pot.
Make sure the oxtails are covered with enough beef broth.
- Season the oxtails with salt, pepper, Worcestershire sauce, and flour.
- Brown the oxtails on all sides.
- Remove excess oil from the pot.
- Add flour to create a roux.
- Stir in beef broth and combine with the roux.
- Add the browned oxtails back to the pot.
- Ensure the oxtails are covered with enough beef broth.
Simmering And Adding Onions For Extra Flavor
Bring the mixture to a boil and then reduce the heat to a simmer. Let the oxtails simmer in the pot for one hour, allowing the flavors to meld together. After an hour, add sliced onions to the pot, as they will add an extra layer of flavor to the gravy. Continue to cook for another hour, ensuring that the oxtails become tender and the onions are cooked through. At this point, the meat can be removed from the broth and excess fat can be skimmed off.
Skimming Fat And Achieving Fork Tender Oxtails
To achieve fork-tender oxtails, it is important to follow these steps:
1. Remove excess fat: Skim off any visible fat that has risen to the top of the pot.
2. Simmer with broth: Once the fat has been removed, return the oxtails to the pot with the strained broth.
3. Simmer until tender: Continue simmering the mixture until the oxtails become tender and easily fall off the bone. This may take another hour or so, depending on the size and thickness of the oxtails.
4. Prevent boiling dry: Keep a close eye on the pot to ensure that the mixture does not boil dry.
The end result should be tender and succulent oxtails in a rich and flavorful gravy.
Serving And Pairing Oxtail Gravy With Rice Or Mashed Potatoes
Once the oxtails are fork tender and the gravy has reached the desired consistency, it’s time to serve and enjoy this delicious dish. Oxtail gravy pairs wonderfully with rice or mashed potatoes, as they provide a perfect base to soak up the flavorful gravy.
Serve the oxtails and the gravy over a bed of fluffy rice or alongside creamy mashed potatoes. The combination of tender oxtails, savory gravy, and your choice of starch creates a comforting and satisfying meal that will leave everyone wanting more.
In conclusion, making oxtail gravy is a labor of love that requires patience and attention to detail. From purchasing and preparing the oxtails to simmering them to perfection, each step is crucial in creating a dish that is both delicious and satisfying. So the next time you’re looking for a hearty and flavorful meal, give oxtail gravy a try.
- Oxtail gravy pairs well with rice or mashed potatoes.
- Tender oxtails, savory gravy, and your choice of starch create a comforting and satisfying meal.
Frequently Asked Questions
How do you thicken oxtail gravy?
One effective method to thicken oxtail gravy is to simmer it uncovered for an extended period of time. As the mixture reduces and the liquid evaporates, the gravy naturally thickens, resulting in a rich and flavorful consistency. Another approach is to incorporate a roux into the gravy. To do this, melt butter in a separate pan, gradually add flour, and cook until the mixture turns golden brown. Then, slowly whisk in the oxtail gravy, allowing it to thicken as it simmers. Both techniques provide a satisfyingly thickened gravy that beautifully complements the tender oxtail meat.
Why do you coat oxtail with flour?
Coating oxtail with flour serves a dual purpose when preparing this dish. Firstly, the flour acts as a protective layer, helping to seal in the natural juices and flavors of the oxtails as they brown. This creates a more succulent and flavorful result. Additionally, the flour also plays a role in thickening the gravy during the cooking process. As the oxtails slowly simmer, the flour combines with the other ingredients to create a rich and velvety texture to the gravy, enhancing the overall taste and mouthfeel of the dish. So, by coating oxtail with flour, we achieve both a delicious browning effect and a thickened, flavor-packed gravy.
Should you boil oxtail before cooking?
Boiling oxtail before cooking is definitely recommended. Prior to boiling, it is advisable to soak them in a mixture of water and salt. If the oxtail is frozen, using slightly warm water instead of cold will expedite the defrosting process. After the required soak time, the oxtail should be sufficiently defrosted, allowing you to proceed with the cooking process. Boiling not only helps to tenderize the meat but also enhances its flavor, making it an essential step in preparing delicious oxtail dishes.
Why is oxtail so expensive?
Oxtail’s high price can be attributed to its low yield and its status as a delicacy. Due to the limited amount of meat per tail, oxtail requires careful preparation to maximize its flavor and tenderness. Many enjoy browning and slow-cooking oxtail to extract its rich flavors, making braising a popular cooking method for this sought-after cut of meat.