The oxtail may look less delicious, but a piece of oxtail contains fat, muscle, and gelatin. If the oxtail is cooked slowly over low heat, it will make the oxtail a dish that melts in the mouth. You can simmer the oxtail over low heat on the stove with plenty of peanut butter and spices or roast it in the oven with red wine and fresh herbs. To complete the dish, cook the oxtail until it turns brown and then put it in the slow cooker with the chopped root vegetables.
Ingredients
Beef Tail Cooked on the Stove on Low Fire
- 2 to 2.5 kg oxtail
- 4 cloves of minced garlic
- 1 tomato, diced
- 1/2 cup (50 g) sliced scallions
- 3 tablespoons (45 ml) apple cider vinegar
- 1 tablespoon (3 g) dried oregano
- 1 tablespoon (14 g) salt
- 2 teaspoons (4 g) curry powder
- 1 1/2 teaspoons (3 g) dried thyme
- 1 teaspoon (2 g) black pepper
- 1 pinch of nutmeg powder
- 1 tablespoon (6 g) Spanish seasoning, such as Sazon
- 2-3 tablespoons (30-45 ml) cooking oil
- 1 teaspoon (4 g) sugar
- 4 cups (950 ml) beef stock
- Kosher salt to taste
- 425 g canned butter beans
- 1 tablespoon (7.5 g) cornstarch
- 1/4 cup (60 ml) cold water
For 4 to 6 servings
Beef Tail Cooked with Braising Technique in the Oven
- 2 kg oxtail
- 1 (750 ml) bottle of dry red wine
- 3 cups (750 ml) beef stock
- 1/4 cup (60 ml) balsamic vinegar
- 1 tablespoon (0.5 g) chopped fresh rosemary leaves or 1 teaspoon (1 g) dried rosemary
- 1 tablespoon (2 g) chopped fresh tarragon or 1 teaspoon (1.5 g) dried tarragon
- 1 tablespoon (2.5 g) chopped fresh thyme leaves or 1 teaspoon (1.5 g) dried thyme
- Pepper and salt to taste
For 4 servings
Jamaican Seasoned Beef Tail Slow-Cooker Masak
- 2 kg oxtail
- 1 teaspoons (8 g) salt
- 1 teaspoon (2 g) black pepper powder
- 2 teaspoons (4 g) creole seasoning
- 1 teaspoon (5 ml) cooking oil
- 3 tablespoons (35 g) flour
- 1 onion
- 2 carrots
- 4 cm ginger, peeled and sliced
- 3 cloves garlic, sliced
- teaspoon (1 g) Jamaican pimento seasoning
- 1 bay leaf
- 10 sprigs of fresh thyme
- 3 whole onions
- chili gendol, seeds removed
- 3 cups (700 ml) beef stock
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon (5 ml) soy sauce
For 4 servings
Step
Method 1 of 3: Cooked Beef Tail on the Stove on Low Fire
Step 1. Combine the garlic, tomatoes, scallions, vinegar and spices in a large bowl
Toss 4 minced garlic cloves in the bowl with 1 diced tomato, cup (50 g) scallion, and 3 tablespoons (45 ml) apple cider vinegar. Stir and enter:
- 1 tablespoon (3 g) dried oregano
- 1 tablespoon (15 g) seasoning salt
- 2 teaspoons (4 g) curry powder
- 1 1/2 teaspoons (3 g) dried thyme
- 1 teaspoon (2 g) black pepper
- 1 pinch of nutmeg powder
- 1 tablespoon (6 g) Spanish seasoning, such as Sazon
Step 2. Add 2 - 2.5 kg of oxtail and after marinating, put it in the fridge
Place the oxtails in a bowl with the marinated spices and toss them back and forth until they are evenly coated with the seasonings. Cover the bowl with plastic wrap and put it in the fridge. Marinate the oxtail overnight to allow the spices to infuse.
The marinade will also make the oxtail tender when it cools
Step 3. Heat 30-45 ml of oil in a saucepan and add 1 teaspoon (4 g) of sugar
Pour cooking oil into a saucepan or dutch oven pan and turn the stove on to medium-high heat. Once the oil is hot, add the sugar and stir until the sugar is dissolved.
Use a little oil if you are cooking about 2 kg of oxtail
Step 4. Remove the oxtail from the marinade and place it in the pan
Remove the bowl used for marinating the oxtail from the refrigerator and use a slotted spatula or tongs to lift the oxtail. Transfer the oxtail to a saucepan of oil.
- Arrange the oxtail in the pan. Don't let anything pile up.
- Save the marinade so you can add it to the pot later.
Step 5. Cook the oxtail for 8-10 minutes
Saute the beef over medium-high heat until the oxtail is brown on all sides. Use tongs to flip it over during the cooking process so it can be evenly exposed to the heat.
Browning the meat creates a rich and strong flavour
Step 6. Add the marinade, beef stock, peanut butter, salt and pepper
Add remaining marinade to saucepan plus 4 cups beef stock. Open the can of buttered peanuts (425 g) and drain before adding to the pan. Add a little salt and pepper to taste and mix well.
Tip:
If you don't want to use peanuts, don't use butter nuts or substitute other types of nuts.
Step 7. Cook the oxtail on low heat for 2 to 3 hours
Bring the water to a boil and then reduce the heat to medium or low heat so that the liquid bubbles into small pieces. Cover the pot and cook the oxtail until it's tender so that the meat starts to come off the bone.
Stir the oxtail occasionally so it doesn't stick to the bottom of the pan
Step 8. Transfer the oxtail to a serving plate
Use a slotted spatula to remove the tender oxtail. Place on a serving plate and set aside as you thicken the sauce in the saucepan.
Step 9. Mix cornstarch with water then stir and pour into a saucepan
To make a thick sauce for the oxtails, place 1 tablespoon (7.5 g) of cornstarch in a small bowl plus cup (60 ml) water. Stir the mixture until the cornstarch is dissolved then add it to the saucepan. Keep stirring until the liquid thickens into a sauce.
If you want the gravy to stay thin, skip this step
Step 10. Spread the sauce over the oxtail
Turn off the stove and spoon the sauce over the oxtails on a serving plate. Serve the oxtail with warm rice or crusty bread. Store leftover oxtail in the refrigerator in an airtight container. Beef tail lasts up to 4 days.
Method 2 of 3: Braised Beef Tail in the Oven
Step 1. Preheat the oven to 230 °C and remove any excess fat from the oxtail
Place 2 kg of oxtail on a cutting board and use a sharp knife to remove any remaining fat. Remove any excess fat from the oxtail, but don't let the meat go to waste.
Since the oxtail is fatty, there is still some fat in it, but removing a large amount of fat will make this dish less fatty
Step 2. Place the oxtail in the roasting pan and season with salt and pepper
Prepare a baking pan of at least 30 cm x 40 cm. Arrange the oxtails on the baking sheet, leaving no lumps, and season with a pinch of salt and pepper.
The salt will tenderize the meat as it starts roasting
Step 3. Bake the oxtail for 30 to 40 minutes
The pan does not need to be covered and then put it in the preheated oven. Roast the oxtail until completely dark brown. Use tongs to flip the oxtail while it cooks.
Browning the oxtail in the oven will create a rich, caramelized flavor
Step 4. Remove the pan and add the red wine, stock, vinegar and herbs
Use oven mitts to remove the pan and place it on the stove. Pour in 1 bottle (750 ml) of dry red wine, 3 cups (700 ml) beef stock, and cup (60 ml) balsamic vinegar. Then, add 1 tablespoon (0.5 g) chopped fresh rosemary or 1 teaspoon (1 g) dried rosemary, 1 tablespoon (2 g) chopped fresh tarragon or 1 teaspoon (1.5 g) dried tarragon, and 1 tablespoon (2.5 g) chopped fresh thyme or 1 teaspoon (1.5 g) dried thyme.
For dry red wines, you can use Cabernet Sauvignon, Sangiovese, or Pinot Noir
Variation:
If you want to cook vegetables using the braising technique with oxtail, add 1 onion, chopped 5 cm, 5 red onions, 2 carrots, cut into 5 cm, and celery stalks, cut into 5 cm.
Step 5. Stir the mixture and cover the baking sheet with aluminum foil
Toss the bottom of the pan with a wooden spoon so you can scrape up the browned residue on the bottom which is very tasty. This adds flavor to the dish. Then cover the pan tightly with a sheet of aluminum foil.
Step 6. Lower the oven temperature to 165 °C and then put the pan back in the oven
Lower the oven temperature and place the baking sheet with the oxtail in the oven. Keep the lid on the pan tightly so that the liquid doesn't evaporate when the oxtail is cooked using the braising technique.
Step 7. Bake the oxtail for 2 1/4 to 2 3/4 hours
Cook the oxtail until completely tender when you pierce it with a fork. Once cooked, gently remove the pan from the oven and serve the oxtail with grilled vegetables or mashed potatoes.
Store leftover oxtail in the refrigerator in an airtight container. This dish lasts up to 4 days. The oxtail will be more tender the longer it is stored
Method 3 of 3: Slow-Cooker Cooked Jamaican Spiced Beef Tail
Step 1. Remove excess fat from 1 kg of oxtail
Place the oxtail on the cutting board and carefully slice off any large fat residue that is visible on the side of the meat. Remove this remaining fat.
There is still a little fat left on the oxtail because it is the fatty part of the beef. A little fat will add flavor
Step 2. Coat the oxtail with salt, pepper and creole seasoning, and flour
Sprinkle 1 1/2 teaspoons (8 g) salt, 1 teaspoon (2 g) black pepper, 2 teaspoons (4 g) creole seasoning, and 3 tablespoons (35 g) flour over the oxtail. Then, turn and coat the oxtail with the spice mixture on the cutting board so that the fallen seasoning can be spread again.
The flour helps the liquid to thicken during the cooking process
Step 3. Heat the oil in a flat skillet and cook the oxtail until browned for 8 to 10 minutes
Pour 1 teaspoon (5 ml) of vegetable oil in a flat skillet and turn the stove over to medium-high heat. Once the oil is slowly simmering, carefully place the oxtail into the skillet. Cook until both sides are browned. Use tongs to flip the oxtail during the cooking process.
If you don't have a lot of prep time, you can skip this step, but the meat is usually less flavorful
Step 4. Slice the onion, carrot, ginger, and garlic
Slice 1 onion 1.5 cm thick. Then chop the carrots to a thickness of 2.5 cm. Thinly slice 3 cloves of garlic and thinly slice 4 cm of ginger.
Slice the garlic and ginger as thinly as possible
Step 5. Put all the ingredients in the slow cooker and mix well
Put all the ingredients that you have cut into the slow cooker then add the oxtail that has been cleaned of fat. Add teaspoon (1 g) of Jamaican pimento seasoning, 1 bay leaf, 10 dried thyme sticks, 3 whole leeks, and chili gendol. Then enter:
- 3 cups (700 ml) beef stock
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon (5 ml) soy sauce
Step 6. Put the lid on the slow cooker and cook the oxtail on high for 8 hours
If you are cooking the oxtail on a low heat setting, cook for 9 to 10 hours. Cook the oxtail until completely tender when you pierce it with a fork. Serve the oxtails with crusty bread, rice, or mashed potatoes.
Leftover oxtail can be stored in an airtight container in the refrigerator and will keep for up to 4 days
Tip:
If you want to thicken the sauce in a slow cooker, mix 3 tablespoons (22 g) of cornstarch with cup (60 ml) of water. Place this mixture in the slow cooker 1 hour before the oxtails are cooked.
Tips
- Look for oxtail in the freezer section of the store, if you can't find it in the meat section.
- Most oxtails are already cut when you buy them. If not, have the butcher cut it, instead of you cutting it yourself.
Things You Need
Beef Tail Cooked on the Stove on Low Fire
- Measuring cup and spoon
- Big bowl
- Spoon
- Plastic wrap
- Large pot or dutch oven pan
- Clamp
- Spatulas with holes
- Plate
Beef Tail Cooked with Braising Technique in the Oven
- Knife and cutting board
- Measuring cup and spoon
- Big baking pan
- Aluminum foil
- Spoon
- Clamp
- Oven gloves
Jamaican Seasoned Beef Tail Slow-Cooker Masak
- Slow cooker
- Measuring cups and spoons
- Large flat pan
- Clamp
- Spoon
