In every dish, there’s a secret ingredient that elevates its flavor. For oxtail, the tender, delicious meat is often cooked and enjoyed in various ways, with one popular method being oven baking. If you’re looking to make a mouthwatering dish that’s sure to impress, baked oxtail with vegetables in a Dutch oven should be at the top of your list.
Imagine a meal that’s not only satisfying but so easy to put together that it practically cooks itself. In this method, combine your oxtail with potatoes, carrots, and onions in a Dutch oven, then let your oven do the rest of the work. This one-pot wonder will undoubtedly become a favorite in your household, especially when you don’t have time for more labor-intensive dishes.
- Baked oxtail with vegetables is a flavorful, satisfying, one-pot meal.
- Oven cooking in a Dutch oven ensures the meat comes out tender and delicious.
- The dish’s simplicity means it can be prepared with minimal effort, making it perfect for busy days.
Craving those unforgettable baked oxtails you had on your vacation? Recreate that mouthwatering taste right in your own kitchen. With the perfect blend of seasonings, you’ll feel like you’re back in Jamaica or Hawaii. Just cook the oxtails in the oven, then finish them off with a delicious braised glaze. Enjoy a taste of paradise with your lovingly prepared, home-cooked dish.
Why Does Oxtail Taste So Amazing?
Oxtail’s deliciousness lies in its marbling and collagen content, which both translate to an abundance of flavor. To maximize the taste, try simmering it for hours in a Dutch oven along with vegetables, garlic, salt, and thyme. As a delicacy, oxtail can be enjoyed in various dishes, like stocks or stews, or on its own to fully appreciate its rich and flavorful protein. Treat yourself to this delectable dish and experience its unique taste.
Time Required for Oxtails to Cook
Baking oxtails requires patience, as this dish demands ample time for the meat to become tender and flavorful. Ensure you have at least three hours to devote to cooking, as the meat’s texture, surrounded by bone, fat, and collagen, takes time to break down and soften.
Soaking Oxtails: Is It a Must?
While some individuals prefer to blanch oxtails, like bell peppers, to remove any possible impurities, this step isn’t mandatory. Skipping this process helps retain the meat’s natural flavors.
Ingredients for Oxtail Seasoning
Creating your own oxtail seasoning grants you the freedom to personalize the taste according to your preferences. Here’s a list of ingredients you can opt for:
- Minced roasted garlic
- Salt and pepper
- Optional: dry Sriracha, cayenne pepper, or red pepper flakes for added heat (keep it mild if you prefer)
Alternatively, you can purchase a pre-made oxtail seasoning to simplify the process. Whichever path you choose, you’ll still achieve delicious, slow-cooked baked oxtails that entice your taste buds.
Baked Oxtail Recipe
To delight in a tasty oxtail dish, clean the oxtail cuts and season them with your favorite meat seasonings. Add ingredients like garlic, soy sauce, red wine, fresh thyme, rosemary, apple cider vinegar, olive oil, and oregano for a flavorful experience. Enjoy your delectable Jamaican oxtails!
How to Bake Oxtails in the Oven for Tender Results
To achieve fall-off-the-bone oxtails, follow these simple steps:
- Preheat: Set your oven to 300°F. Take the oxtails out of their packaging and pat them dry using paper towels. Mix the spices and coat the oxtails thoroughly.
- Prepare: Place minced garlic atop the oxtails. Transfer them to a baking pan or a large dutch oven.
- Add vegetables: Surround the oxtails with small potatoes and chopped carrots. Layer sliced onions on top.
- Pour liquid: Add about 2 cups of water or broth, enough to cover the bottom of the pan and to create about 1-inch of steam.
- Cover and bake: Put a lid on the pot and let it bake for approximately 3 hours, or until the oxtails are tender.
Once done, you can create a savory brown gravy using the drippings at the bottom of the pot. Remove the food, leaving only the liquid in the pot. Heat it over medium-high heat on the stovetop. When it starts to bubble, whisk in 1 tablespoon of cornstarch and continue to whisk until it reaches your desired thickness. Enjoy your delicious and tender oven-baked oxtails!
Dutch Oven Oxtail
With a Dutch oven, there’s no need to pre-brown oxtails for this delicious dish. Simply place the oxtails in the pot and let them cook to a beautiful brown hue. You can savor the accompanying vegetables on their own or opt for mashed potatoes by separating and mashing them. Thanks to the pot’s heat retention, the veggies will be soft enough for a smoother texture, if that’s your preference.
This Dutch oven cooking technique is similar to slow cooking in its flavor and texture results. If you’d rather use a slow cooker, you can follow the Crockpot instructions mentioned earlier in this article.
When the oxtails become fork-tender, remove the meat from the bones and repurpose it into a delectable Korean oxtail soup. This versatile Dutch oven method is perfect for enjoying oxtails – happy cooking!
How to Cook Oxtails in the Oven
- Dutch oven or baking pan
- 2 lbs oxtail
- 1 onion
- 3 carrots shredded and cut into large chunks
- 10 small potatoes
- 3 tbsp minced garlic
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp allspice
- 2 cups water or broth enough to cover the bottom of the pan and about 1" deep
- Preheat your oven to 300°F. Mix the spices together and rub them all over the oxtails. Add minced garlic on top of the oxtails. Place the oxtails in your Dutch oven or baking pan.
- Arrange the small potatoes and sliced carrots around the oxtails, then add sliced onions on top. Pour in the water or broth to cover the bottom of the pan and create steam, ensuring it is about 1" deep.
- Put the lid on the Dutch oven or cover the baking pan with aluminum foil. Bake for approximately 3 hours, or until the meat inside the bones is tender when tested with a fork. The cooking time may vary depending on the size of your oxtails.
Frequently Asked Questions
What’s the optimal temperature for baking oxtails in the oven?
The ideal oven temperature for cooking oxtails is 375°F (190°C). This temperature allows for even cooking and tender results.
How long should I bake oxtails at 375°F?
It is recommended to bake oxtails at 375°F for approximately 2 to 2.5 hours. Be sure to check for tenderness as cooking times may vary slightly.
Is it necessary to sear oxtails before oven cooking?
Yes, browning the oxtails before oven cooking helps to develop a rich flavor and seal in juices. Sear each side for 2-3 minutes in a hot pan with a little oil before transferring to the oven.
Can I replace beef broth with water in oxtail recipes?
Yes, while beef broth adds depth of flavor, water can be used as a substitute if necessary. Keep in mind that the flavor may be less rich, so consider adding other seasonings or flavors to compensate.
How do I cook slow-cooker oxtail with potatoes and onions?
To make this dish, follow these steps:
- Brown the oxtails in a pan with a little oil.
- Layer chopped potatoes and onions at the bottom of your slow cooker.
- Place the browned oxtails on top of the vegetables.
- Add enough beef broth or water to cover the ingredients halfway.
- Season with salt, pepper, and your choice of herbs or spices.
- Cook on low for 6-8 hours or high for 4-6 hours, until oxtails are tender.
What is a popular Jamaican oxtail oven recipe?
To prepare a Jamaican-style oxtail dish in the oven, use the following method:
- Marinate the oxtails with a mix of soy sauce, Worcestershire sauce, green onions, thyme, garlic, ginger, allspice, brown sugar, salt, and pepper for at least 2 hours, preferably overnight for more flavor.
- Preheat oven to 375°F (190°C).
- Brown the marinated oxtails in a pan with a little oil.
- Transfer the oxtails to an oven-safe dish or Dutch oven.
- Add chopped vegetables such as carrots, bell peppers, and onions.
- Pour in enough beef broth or water to cover the ingredients halfway.
- Add any leftover marinade to the pot.
- Cook covered in the oven for 2 to 2.5 hours, until oxtails are tender and sauce is thickened.