Oxtails are so easy. I simply put them under a broiler to brown, then toss into a crockpot with onion, garlic, a few carrots and a splash of water. Add a little salt and pepper and you're good to go.
Of course, you can get more complicated, but you don't need to. You don't even have to brown them. It's hard to go wrong with oxtails.
Salt and pepper 4 pounds of oxtail chunks, brown with tallow or butter on high heat until thoroughly so, remove from heat, add 1 carrot, 1 big onion, 2 stalks of celery, all finely cubed, cook on the same fat you use for browning the oxtail, when your mirepoix(diced vegetables) are slightly brown, add the oxtail back to the pot, re-season with salt and pepper, add a bay leaf, and a sprig of rosemary or any herb of your choice, cover with 1 bottle of cheap-but-drinkable red wine and 2 cups of cold water, bring to a simmer and let it cook covered for 3-4 hours on a very low heat, finish it with a spoonful of mustard, stir and serve over mashed sweet potatoes, enjoy!
Oooo...love me some oxtail!!
Here are a couple of recipes I've used:
If you have a crock pot, this one's pretty basic.
I use a crock pot for this one but a dutch oven (per the instructions given) will work as well. If you do have a crock pot, just sear the meat and throw the rest of the ingredients in the pot for about 8 hours.
This site also offers a basic glazed oxtail recipe.
I boiled 2 lbs of oxtails in water and sea salt, two bay leaves, for 12 hours, let it cool and dipped off the heavy top fat. The gelatin is in the lumpy fat left over, that floats in the broth. A crock pot on low will melt the gelatin in 12 to 36 hours, depending on the density and size of the bones. Once the fat was off I added 2 big carrots, a turnip quartered, an onion, and four big garlic cloves and simmered three nore hours. Then I removed all the bones and purreed it all with two cups of cooked spinach and two additional cups of beef broth. I also add beef gelatin powdered, to all my soups, two heaping tablespoons. I took the whole pot and divided it by the ingredients and came up with 172 calories per 8 oz cup and a super soup of jam packed nutritional value! You are absolutely correct to get gelatin into your diet as much as you can. This simply obtained, but mostly ignored protein in essential for tissue repair and healthy hair and nails. I've been making it a diet priority in my paleo gluten free diet for four years. Don't believe me if you don't want to, but my hair grows an inch every month now, I can't keep up with coloring it and gave up. My nails are a nuisance, I swear that I go to bed and eake up needing to cut them again! I'm a 57 year old athlete with lots of sports behind me, and this diet has changed my life, healing old injuries. good luck and happy cooking!
Jamaican-Asian Braised Oxtail from tgipaleo. I haven't tried it yet, but I have it saved in my favorites for when I get the chance. It looks so good!
Please check out my site, http://bringinghomepaleo.com/2011/05/30/oxtail-a-la-pressure-cooker/
it's been neglected for a few months because I've been traveling but I've got some great paleo recipes and some videos as well on there.
Let me know what you think.
Frank aka Bear