Saturday, March 1, 2014

Oxtails and Onions

I got so excited the other day when I went to the grocery store and found Oxtails on special. giggle.  So I bought a couple of packages.

I have no idea how other people make them, but I like them prepared very simply.  Two main ingredients, time and a little salt and pepper.  That's it.

Oxtails and Onions.  Oh wait a minute, I think I have a recipe title.  Excuse me for a minute, I'm just going to change it.  Done. 
Oxtails and Onions

As I think I said before, this is so darn simple, and so very, very good.  The only real trick to making this, is the time factor.   It takes hours, but I guess you could also make it in a crock pot, however, I never have.

I do it the old fashioned way, in a pot on top of the stove for a couple of hours and then in the oven for another couple of hours.   Oxtails need to cook low and slow for hours.   This renders the meat so lovely and tender. 

I think next time, I'll start it on top of the stove, and then pop it in the crock pot to finish cooking.   Sorry, got sidetracked there, I started thinking. 

To start with, peel 4 (four) onions, and either slice them into rounds or strips or whatever you like.  It really doesn't matter here.   They just cook down into a luscious mouthwatering topping for the oxtails.

Grease a heavy pot, or saucepan with cooking spray, and add about a tablespoon of EVOO to it.  Heat it a little, then dump in the sliced onions and stir them around until they start to turn translucent.  Add the oxtails, give them a grind or two of pepper and some salt and put a lid on the pot, after you turn it down to medium low. 

Next, step away from the pot.    Let it cook for about a half hour then give it a good stir.   You will have noticed that the onions have given off a fair amount of liquid, this is a good thing.  Stick the lid back on and let it cook for another half hour or so, and stir.  All you really want to do is make sure that nothing is sticking too much to the bottom of the pot and that it isn't burning.   

At this point I usually just turn it down to low and let it cook for another half hour before I check it again.  If you're a little nervous here, you can add up to a half cup of water, but unless you have really dry onions, you probably don't need it.    And the fat that has rendered off of the oxtails, will also contribute to the liquid.
Oxtails and Onions

After it's cooked down a bit, transfer it to a covered casserole dish and put into the oven at 300 degrees for another hour or two. 

Oxtails and Onions


 See what I mean, the onions are just cooked to bits.  And so good.  



Serve with rice or noodles or potatoes or a piece of that wonderful No-Knead Bread you baked yesterday and the leftover mushrooms from the night before.  Well, that's how I had mine.   And it was good.  

Oxtails and Onions
  
I ate my fill, then divided it up into a couple of servings and froze the rest.   I had so many onions that I also put some into a container and froze them separately and will be adding them to the French Onion Soup I'm making soon.  


Oxtails and Onions
I just love this stuff. 

However, Oxtails also make an awesome beef stock for soup.    And I think the next time I find them on special, I'm going to do just that, make a soup and  of course will share the how-to's here.
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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