Braised oxtails - help please..
I would like to make braised oxtails. I have never attempted this before. I would welcome any recipes and general suggestions you have.
I would like to make them as a main dish and was also thinking about shredding the cooked meat and using it in a pasta sauce tossed with rigatoni.
Thanks for any help you can provide.
Cook the tails beforehand till tender. This gives you plenty of time, lets you skim the fat off the stock. It is also easier to handle the pieces, separating meat, bones and fat.
There are lots of good recipes out there. Regardless of recipe I always brown the pieces in the oven at 450 for 10-15 mins each side (renders a lot of the fat) and then braise them with onions, garlic, tomatoes, wine etc. I also always cook them a day ahead, strain them out of the sauce, and refrigerate both in separate bowls overnight to allow the fat to come to the surface so it can be taken off once cold. Combine the two and relheat to serve. The best ones I ever made were done with about 1/2 cup tamarind soaked in hot water and strained added to the braising liquid. The slight sourness was a nice counterpoint to the richness of the meat.