How To Cook Oxtails On The Stovetop? | Professional Guide

Do you enjoy the succulent flavors of slow cooked oxtails? If so, learning how to cook oxtails on the stovetop is an essential skill for any home chef. Here we’ll discuss in depth all that goes into making a tasty and tender dish out of oxtail—from prepping the ingredients before cooking to mastering techniques during preparation to finally finishing off with complementary seasonings. Skip the fuss of using an oven or slow cooker and find out what it takes to create this delicious classic.

What Are Oxtails?

Oxtails are the tail of either a cow or a ox. They’re packed with collagen, fat, and flavor due to their high content of connective tissue. In addition, there is an abundance of marrow in the bones that adds to its distinctive taste. Oxtail is most commonly braised until soft before being used in soups and stews.

Benefits Of Cooking Oxtails On The Stovetop

Cooking oxtails on the stovetop has several benefits. For one, you don’t need to preheat an oven or worry about a slow cooker taking up counter space. This method also allows for better control over the cooking process, as it’s easier to adjust the heat and amount of liquid in the pot. Another great advantage is that you can infuse additional flavor into the oxtails because they are cooked in a smaller space.

What Ingredients To Cook Oxtails On The Stovetop?

When cooking oxtails on the stovetop, you’ll need a few basic ingredients: onions, garlic, herbs for seasoning (such as rosemary or thyme), and beef stock. If desired, you can also add carrots and celery to the mix for added flavor. Make sure to season the oxtails generously with salt and pepper before adding them into the pot.

How To Cook Oxtails On The Stovetop?

So, how to cook oxtails on the stovetop? To cook oxtails on the stovetop, begin by prepping the ingredients. Start by chopping up onions and garlic and adding them to a large pot with a few tablespoons of oil. Let these simmer until fragrant, then throw in the oxtails and herbs. Begin to brown the meat, stirring occasionally. Once they’ve developed a nice color, add the beef stock and bring the mixture to a boil. Once boiling, reduce the heat and cover with a lid. Let it simmer for at least one hour or until the meat is tender. Before serving, taste and adjust seasonings if necessary.

How Long To Cook Oxtails On The Stovetop?

Cook Oxtails On The Stovetop At 300

It will take approximately 2-3 hours to cook oxtails on the stovetop at 300°F. This method requires you to monitor the heat carefully and adjust as needed. You may need to add additional liquid throughout the cooking process in order to keep the temperature consistent.

Cook Oxtails On The Stovetop At 350°

It will take approximately 1-2 hours to cook oxtails on the stovetop at 350°F. This is the recommended temperature for braising oxtail, as it allows the collagen in the meat time to melt away and make for a tender final product. This temperature range also helps to ensure that the flavors of all the other ingredients have enough time to penetrate the oxtails.

Cook Oxtails On The Stovetop At 400

It will take approximately 30 minutes to cook oxtails on the stovetop at 400°F. This method should only be used if you’re in a pinch for time, as cooking oxtails at this temperature can result in a tougher texture. It’s best to check on the pot often and adjust the heat as needed while cooking at this high of a temperature.

The Best Temperature To Cook Oxtails On The Stovetop

The best temperature to cook oxtails on the stovetop is low and slow. This will ensure that the collagen has enough time to melt away, resulting in tender meat. Medium-low heat (around 350°F) is the optimal range for braising oxtail. It’s important to keep a close eye on the pot and monitor its temperature throughout the cooking process, as oxtail can overcook quickly. Additionally, adding just enough liquid to cover the bottom helps keep the temperature consistent and prevents burning.

Factors Affecting The Time To Cook Oxtails On The Stovetop

The cook time for oxtails on the stovetop can vary based on several factors, including the size of the oxtail, type of pot used, and amount of liquid in the pot. Additionally, cooking at a higher temperature will reduce the overall cook time but may result in tougher meat.

Is It Possible To Speed Up Cook Oxtails On The Stovetop Time?

Yes, it is possible to speed up the cook time for oxtails on the stovetop. To reduce cooking time without sacrificing flavor and texture, you can use a pressure cooker or an Instant Pot. These appliances allow for quicker cooking times while still ensuring that your oxtails are tender and flavorful.

Common Mistakes When Cooking Oxtails On The Stovetop

When cooking oxtails on the stovetop, it’s important to avoid these common mistakes:

• Not searing the meat before braising. This helps to lock in flavor and provide a nice crispness on the outside of the oxtail.
• Adding too much liquid or not enough. Too much liquid can water down flavors while not enough can cause the oxtails to dry out.
• Cooking on too high of a heat. Make sure to use a temperature range between 300° and 350°F for best results.
• Not adjusting seasonings. Taste the dish before serving and adjust accordingly with salt, pepper, or other herbs.

By avoiding these common mistakes, you’ll be able to create a delicious oxtail dish in no time. Finish off your oxtails on the stovetop by adding complementary seasonings such as lemon juice or fresh herbs for an extra burst of flavor. With these tips, you’re sure to create a flavorful and satisfying meal that is sure to impress any guest.

Tips Cook Oxtails On The Stovetop Perfectly

If you want to cook oxtails on the stovetop perfectly, here are some tips to follow:

• Make sure to season the oxtails with salt and pepper before adding them into the pot.
• Sear the meat on both sides until it is golden brown in color. This will help lock in flavor and provide a nice crispness on the outside.
• Use a low to medium-low heat and keep a close eye on it throughout the cooking process.
• Don’t overcrowd the pot, as this can result in uneven cooking. Make sure there is enough room for air to circulate around each piece of oxtail.
• For added flavor, you can add complementary seasonings such as lemon juice, fresh herbs, or a splash of red wine.
• Use just enough liquid to cover the bottom of the pot and prevent burning or drying out.
• Taste the dish before serving and adjust flavorings if needed with salt, pepper, or other herbs.

By following these tips, you’ll be able to cook oxtails on the stovetop perfectly every time. Enjoy your delicious oxtail dish with a side of mashed potatoes or a crisp green salad – you can’t go wrong.

What To Serve With Oxtails?

Oxtails are a hearty and flavorful dish that pairs perfectly with a variety of sides. Some classic dishes to serve alongside oxtails include mashed potatoes, rice, macaroni and cheese, roasted vegetables, or a fresh green salad. For added flavor, you can also add some complementary seasonings such as lemon juice or fresh herbs. No matter what side dish you choose to serve, oxtails are sure to be a hit.

How To Store Leftover Oxtails?

Leftover oxtails should be stored in an airtight container and placed in the refrigerator. They can also be frozen for up to 3 months. When reheating, make sure that the oxtails reach an internal temperature of 165°F before serving. This will help ensure that they are safe to consume and still retain their flavor. Enjoy your leftover oxtails as an easy weeknight meal or to feed a hungry crowd.

Some One Variation Of Oxtails On The Stovetop

If you’re looking to switch up your oxtail game, why not try a spicy variation? To make this version, simply add some diced jalapeños or other hot peppers into the pot along with the oxtails. You can also season your oxtails with cumin and chili powder for an extra kick of flavor. Serve these spiced oxtails with some cornbread or another side of your choosing and enjoy. With this variation, you’ll be sure to bring the heat with every bite.

Conclusion: How To Cook Oxtails On The Stovetop?

Cooking oxtails on the stovetop is a simple and delicious way to elevate your meal. When braising oxtails, be sure to use a low temperature of 300-350°F for best results. Additionally, it’s important to season the meat before adding to the pot and keep an eye on the liquid level during cooking. With these tips, you can create a flavorful and satisfying dish that everyone will love. Whether served as an entree or part of a larger meal, oxtails are sure to please even the pickiest palate.

FAQ: Cook Oxtails 

Why put vinegar on oxtails when cooking?

Enhance flavor and tenderness with this simple technique: soak oxtails in vinegar for just 5 minutes. Follow with a refreshing rinse in cold water to eliminate any traces of blood. The result? Impeccably tender oxtails with a clean, delicious taste.

Why is my oxtail not tender when cooking?

If your oxtails are still not tender after cooking for 5 hours, it’s possible that your slow cooker’s low setting is not reaching the necessary heat. This is concerning, as it needs to be at least 140 F (60 C) for safety reasons.

What makes oxtail taste good when cooked?

Discover the irresistible allure and nutrition-packed goodness of oxtail. Known for its delectable flavor and succulent fat, this delicacy offers a range of health benefits that will leave you craving for more.

Why do you soak oxtail before cooking?

To achieve the best results, start by soaking and blanching the oxtail to remove any impurities. For tender and succulent meat, it is essential to cook the oxtail for a minimum of 3 hours using a long, slow cooking method.

How do you soften oxtail quickly when cooking?

Discover how to transform tough cuts of meat into tender and flavorful masterpieces. Learn the art of braising oxtail to unlock rich stock, meltingly tender meat, and the hidden depths of bone and marrow. Don’t settle for anything less than extraordinary.

Why do my oxtails taste bitter after cooking?

To ensure a flavorful soup, it is important to prevent the oxtails from burning in the pot. Before adding them to the soup, be sure to trim off any excess fat. Additionally, if you find the soup too oily, simply skim off the fat from the top.

Why are my oxtails sticky during cooking?

Discover the delectable tenderness of properly prepared oxtail. This succulent ingredient, reminiscent of short ribs, boasts a delightful infusion of melted fat and collagen that enriches sauces and provides a delightful sticky texture to the meat.

Do you have to brown oxtails before cooking?

Enhance the color and aroma of your meat by searing each side in oil for a few minutes. Browning your oxtails beforehand won’t cook the meat, but it will create a delicious caramelized exterior. Additionally, browning beef oxtails in a heated skillet before braising will infuse the meat with a rich depth of flavor.

Do you remove fat from oxtails before cooking it?

Maximize flavor and quality by removing excess fat before cooking. No need to soak or precook, unlike other recipes. Effortlessly skim off any surface scum during the initial minutes of cooking.

Why is my oxtail still hard after cooking?

Braising is typically done around 200 degrees F (93 C) to achieve tender results in a reasonable amount of time. If your oxtails haven’t become tender after 5 hours, it’s possible that your slow cooker’s low setting isn’t reaching the required temperature.