MAIN DISHES: MEAT
TESTER’S COMMENTS
Tasters were over the Moon: “I loved the sweet rich flavors and velvet texture of the meat” and “WOW! What is that flavor?”—the latter from a man whose family has oxtails with black-eyed peas every New Year’s Day for luck. Knowing oxtails to be fatty, he suggested pan braising them in butter or light oil, yet praised the sweet reduction and succulent meat. On another note: Check the liquid after 1 hour in the oven; if the liquid is evaporating, add more and reduce heat by 25°F.
–C.S.
4 |
pounds oxtails |
2 |
tablespoons clarified butter (see below) or animal fat (e.g., bacon, beef, or duck fat) |
3 |
stalks celery, diced |
2 |
carrots, diced |
1 |
onion, diced |
2 to 4 |
large cloves garlic, minced |
1 |
tablespoon Thai fish sauce |
½ |
cup coconut aminos or soy sauce |
2 |
bay leaves |
2 |
teaspoons dried thyme |
2 |
teaspoons freshly ground black pepper |
|
approximately 2 quarts water or chicken or beef stock |
Preheat oven to 350°F.
In a Dutch oven or heavy pot, brown oxtails in clarified butter. Remove and set aside.
In the same pot, sauté celery, carrots, and onions. Add garlic in final moments so that it does not scorch. When onions are soft, add fish sauce and coconut aminos and cook, scraping up brown bits from bottom of pot. Return oxtails to pot and turn off heat. Add bay leaves, thyme, pepper, and enough water to reach bottom third of oxtails. Do not overfill. Cover and bake for 2½ to 3 hours, or until meat is falling off bones. Remove bay leaves before serving.
Makes 6 to 8 servings.
My husband and I are building a farm, so after being a city girl for 40-something years, I decided that it was time for me to finally learn to cook since we’ll be growing our own food now. I started braising this dish stovetop-style in a travel trailer with only a cooktop, during the building of our “barndominium.” The dish would occasionally stick, and fussing over the level of liquid was a huge chore. Now that we have a fabulous kitchen and six-burner gas stove, it’s a breeze braising in the oven. The gravy makes itself from the slow cooking and tough pieces of meat. This is southern comfort food at its best.
Karyn Medders, Grapeland, Texas
In a saucepan over medium heat, melt butter. When completely melted, reduce heat to low. Allow butter to boil gently until it reaches 260°F and the foam on top is slightly browned. Pour into a container through cheesecloth and discard solids.