How do you properly cook oxtails?

[Pille]

Pille, your oxtail looks so good!

I need to try that Oxtail daube myself.

It's a very much appreciated dish also in this house.

My favourite so far is the braised oxtail from Fat (Jennifer McLagan). Picture is not the greatest but I truly love this.

This is a Oxtail terrine, coming from Anissa Helou Fifth quarter

And this, still from the same book: Jamaican oxtail stew. I don't think it's a very traditional recipe thou

Thank you, Franci! That terrine looks intriguing - we make "sült" or jellied meat with pork legs and hocks etc, but I can see that oxtail would work brilliantly as well!

[TdeV]

@gulfporter, I recently had an escapade with oxtail. At the end of cooking, there's quite a bit of fat which hasn't rendered. Do you keep the fat with the meat or throw it away? Thanks.

[rotuts]

@Tropicalsenior

 

rolled roux logs is a very fine idea.

 

thank you for sharing .

[gulfporter]

1 hour ago, TdeV said:

@gulfporter, I recently had an escapade with oxtail. At the end of cooking, there's quite a bit of fat which hasn't rendered. Do you keep the fat with the meat or throw it away? Thanks.

 

I keep it as it comes, I don't trim it at all.  It's not just fat, tons of collagen, too.  The collagen turns to gelatin when cooked and tenderizes the meat as well.

 

Here is a tried and true recipe.  My only change is that I increase carrots, probably use a pound of them, 7 or 8 big ones.  

 

https://littlesunnykitchen.com/instant-pot-oxtail/

 

 

[weinoo]

For my money, there's no dish better than Coda alla vaccinara:

 

 

Brown them well.

 

 

Mirepoix.

 

 

Braise.

 

 

 

Plate.

 

Maybe some polenta too.

 

And lots of napkins - and wet naps!

Edited Thursday at 01:57 PM by weinoo (log)

[TdeV]

On 10/22/2025 at 5:31 PM, rotuts said:

@Tropicalsenior

 

rolled roux logs is a very fine idea.

 

thank you for sharing .

 

Because the source remarks weren't included in the items @Smithy moved to this thread, I'm adding @Tropicalsenior's original remarks rewritten here:

 

 

Tropical Senior said:

Do not throw that fat away. It is the most flavorful fat for making roux. I mix equal parts fat and flour and brown it nut Brown. I then roll it into logs and keep it in the freezer. I cut it off as I need it to thicken stews and soups. 

 

(and thanks!)

 

 

 

Edited 12 hours ago by TdeV (log)