This is a print preview of "Succulent Braised Oxtails with Celery and Onion" recipe.

Succulent Braised Oxtails with Celery and Onion Recipe
by Smokinhotchef

Succulent Braised Oxtails with Celery and Onion

A delicious and amazingly tender dish of oxtails can be prepared
with a little time, love and tenderness. The oxtail becomes extremely
flavorful since there's a large bone nestled in every cut. This dish is especially perfect for those cool winter days as well as rainy ones when you yearn for the smell of long cooked meats to permeate through the house with the timeless nostalgia of grandma's. This dish is featured with hot buttered egg noodles, but pairs well with baked or smashed potatoes, rice, or any other starch that can absorb their juicy emoillents.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Goes Well With: baked potatoes, smashed potatoes, mashed potatoes, couscous, rice, quinoa, egg noodles, steamed veggies, roasted veggies

Wine and Drink Pairings: red wines

Ingredients

  • 2 1 lb. packages of oxtails
  • 5 stalks celery, cut into thirds
  • 3 medium onions, halved
  • 2 bay leaves
  • 1/4 c. worcestershire sauce
  • 2 Knorr soft beef bouillon cubes
  • 1 tsp. olive oil
  • water
  • ground or fresh cracked pepper to taste

Directions

  1. Rinse oxtails with cool running water if desired.
  2. In a 5 quart or larger dutch oven or heavy sauce pot over medium heat, add olive oil. Add celery, onion, bay leaves, pepper and boullion cubes.
  3. Add oxtails and stir to coat. Add enough water to cover oxtails by about 2 inches. Increase heat and bring up to a boil. Reduce to medium low and cook until meat starts to pull away from the bones- about 4 hours and the liquid is reduced by 2/3. Check periodically on the water level during initial cooking. If it gets low, simply add more, about a cup or more at a time. Skim off excess fat before serving.