3 Ways To Cook Oxtails - WikiHow

Stovetop-Simmered Oxtails

• 4 to 6 pounds (1.8 to 2.7 kg) of oxtails
• 4 cloves of minced garlic
• 1 tomato, diced
• 1/2 cup (50 g) of sliced scallions
• 3 tablespoons (44 ml) of apple cider vinegar
• 1 tablespoon (3 g) of dried oregano
• 1 tablespoon (14 g) of seasoned salt
• 2 teaspoons (4 g) of curry powder
• 1 1/2 teaspoons (3 g) of dried thyme
• 1 teaspoon (2 g) of black pepper
• 1 pinch of ground nutmeg
• 1 tablespoon (6 g) of Spanish seasoning, such as Sazon
• 2 to 3 tablespoons (30 to 44 ml) of vegetable oil
• 1 teaspoon (4 g) of sugar
• 4 cups (950 ml) of beef stock
• Kosher salt to taste
• 1 15-ounce (425 g) can of butter beans
• 1 tablespoon (7.5 g) of cornstarch
• 1⁄4 cup (59 ml) of cold water

Makes 4 to 6 servings

Oven-Braised Oxtails

• 4 pounds (1.8 kg) of oxtails
• 1 (750 ml) bottle of dry red wine
• 3 cups (710 ml) of beef broth
• 1⁄4 cup (59 ml) of balsamic vinegar
• 1 tablespoon (0.5 g) of chopped fresh rosemary leaves or 1 teaspoon (1 g) of dried rosemary
• 1 tablespoon (2 g) of chopped fresh tarragon or 1 teaspoon (1.5 g) of dried tarragon
• 1 tablespoon (2.5 g) of chopped fresh thyme leaves or 1 teaspoon (1.5 g) of dried thyme
• Salt and pepper to taste

Makes 4 servings

Slow-Cooker Jamaican Oxtails

• 2 pounds (910 g) of oxtails
• 1 ½ teaspoons (8 g) of salt
• 1 teaspoon (2 g) of ground black pepper
• 2 teaspoons of (4 g) of creole seasoning
• 1 teaspoon (4.9 ml) of vegetable oil
• 3 tablespoons (36 g) of flour
• 1 onion
• 2 carrots
• 1 1⁄2 in (3.8 cm) piece of ginger, peeled and sliced
• 3 cloves of garlic, sliced
• ½ teaspoon (1 g) of Jamaican pimento
• 1 bay leaf
• 10 sprigs of fresh thyme
• 3 whole scallions
• ½ of a scotch bonnet, seeds removed
• 3 cups (710 ml) of beef broth
• 1 tablespoon (16 g) of tomato paste
• 1 teaspoon (4.9 ml) of Worcestershire sauce

Makes 4 servings