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Braised Oxtail

This week Bill and I were able to get back to some serious cooking. We made quite a few recipes that we will be posting, and it felt really good to get back in the kitchen and just focus on photographing recipes again. One of the tasty recipes we made this week was braised oxtail. This was our first time trying oxtail, and we were pleasantly surprised by how wonderful it was. I guess it really shouldn’t have been a surprise. The product came from US Wellness Meats, and we are never disappointed by ANYTHING they send our way.
Oxtail is best suited for a slower cooking method, which is why we went the braising route. Oxtail is also great for stocks, so if you have a few sitting around, be sure to throw them into a batch of mineral-rich bone broth, but don’t forget to save the meat after!
This recipe for oxtail has wonderful smoky and sweet flavors that are perfect for fall. The addition of some crispy bacon really completed this dish. Everything is better with bacon anyway, right?
Ingredients:
  • 2-6 grass fed oxtail
  • 1/2 cup bacon, chopped
  • 1 can of Muir Glen fire roasted tomatoes, no salt added
  • 1 large onion, chopped
  • Smoked paprika
  • Salt and pepper
Process:
  1. Preheat oven to 325 degrees.
  2. Heat a cast iron braising dish over medium heat on the stove top.
  3. Add chopped bacon to the braising dish and cook until crispy.
  4. Remove bacon from the dish, and set aside in a bowl.
  5. Add chopped onion to the braising dish and saute in the bacon grease until slightly translucent.
  6. 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) over medium-high heat.
  7. Sprinkle oxtails generously with smoked paprika, salt, and pepper on all sides.
  8. Place oxtail in the cast iron skillet, and cook until browned on all sides (time will vary).
  9. Once browned on all sides, place oxtail over top the sauteed onions in the braising dish.
  10. Pour any remaining juices from the cast iron skillet over the oxtails and onion.
  11. Pour the can of fire roasted tomatoes over the oxtail and onion.
  12. Top with the chopped bacon, and sprinkle with salt and pepper.
  13. Cover dish with a lid, and place in the oven for 2-2.5 hours.
  14. Remove from oven, and serve.
As always, enjoy!

COMMENTS

  1. November 13, 2011

    Oh drool! Any ideas for those avoiding nightshades? I wondered about beef demi glace, but wasn't sure it would give the same fullness of flavour.
    Good to see onions back on your menu!

  2. November 16, 2011

    That looks great! I love oxtail and would NEVER waste it on a stock! Soups are great too!

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