The Simplest And Greatest Braised Oxtails

The Simplest And Greatest Braised Oxtails

Ingredients:
2 bay leaves
Kosher salt
Fresh-cracked black pepper
Worcestershire sauce or soy sauce
2-3 lbs. oxtails
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Instructions:
  • First step is Heat oven to 350 degrees Fahrenheit. Put oxtails in a shallow baking dish (ideally a shallow round casserole, but a 13-by-9-inch baking dish is fine too). It’s okay if the meat is clustered together, it won’t affect the cooking. Shake over several large splashes of Worcestershire or soy sauce. Sprinkle liberally with kosher salt and fresh-ground black pepper. Scatter the bay leaves on top and pour in water to come up to a scant 1/4 way up the meat. Cover the dish tightly with foil—tent it slightly so the foil is not touching the meat.
  • And then, Bake in the oven for at least two hours and check the meat. Fork tender is not good enough for oxtail. Press the meat with your finger—if it’s bouncy it’s not done. After three hours, the meat should be darkly bronzed and yielding, even sticky to the touch, which is a good sign that the collagen has melted. Very large oxtails piece may take up to four hours, but I would encourage you to remove the little pieces after three hours.
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