Our second recipe for US Wellness Meats week is for oxtail! Oxtail is another cut of meat that you may not think to serve too often, and if you have never tried it you are truly missing out! For this recipe we slow cooked the oxtail in tomatoes, onion and topped it all with bacon. This recipe was amazing! Each bite was filled with warm, smoky, and sweet flavors… the perfect comfort food. Oxtail is also a great option for making stock, however we really think you are missing out on some tasty oxtail by using it for soup!
If you missed yesterdays post, we are celebrating our friends at US Wellness Meats this week by posting one of our favorite USWM recipes each day. Each day we also ask that you post a photo of your BEST beef recipe to our Facebook page (or simply email it to us if you don’t do Facebook.) The winner will receive a $100 gift card to USWM from us, as well as have their special recipe posted right here on our blog!
Good luck everyone, and happy cooking!
2 hours to 2 hours and 30 minutes
2 hours and 25 minutes to 2 hours and 55 minutes
- 4 pieces 4 pieces Bacon, chopped then cooked
- 15 oz 15 oz Fire Roasted Diced Tomatoes, no salt added
- 32 oz 32 oz Oxtail, 4 pieces at 8 oz. each
- 1 1 Onion, chopped
- 1 tsp 1 tsp Salt and Pepper
- 1 tsp 1 tsp Smoked Paprika
- Preheat oven to 325 degrees.
- Heat a cast iron braising dish over medium heat on the stove top.
- Add chopped bacon to the braising dish and cook until crispy.
- Remove bacon from the dish, and set aside in a bowl.
- Add chopped onion to the braising dish and saute in the bacon grease until slightly translucent.
- In a cast iron skillet, heat 1 tablespoon of rendered bacon grease (or coconut oil if you do not have extra bacon grease on hand) overmedium-high heat.
- Sprinkle oxtails generously with smoked paprika, salt, and pepper on all sides.
- Place oxtail in the cast iron skillet, and cook until browned on all sides (time will vary).
- Once browned on all sides, place oxtail over top the sauteed onions in the braising dish.
- Pour any remaining juices from the cast iron skillet over the oxtails and onion.
- Pour the can of fire roasted tomatoes over the oxtail and onion.
- Top with the chopped bacon, and sprinkle with salt and pepper.
- Cover dish with a lid, and place in the oven for 2 - 2.5 hours
- Remove from oven, and serve.