A Simple Oxtail Recipe: A Revisited Classic

The oxtail, that noble and often underrated cut, is presented as a blank canvas for the creation of an exquisite dish. Its gelatinous texture, which melts in the mouth after prolonged cooking, and its intense and deep flavour, make it a star ingredient for an unforgettable culinary experience. Despite its reputation as a complex and laborious dish, this simple oxtail recipe proves that it's possible to enjoy its richness without spending hours in the kitchen. In this article, we'll unravel the secrets to making a tender, flavorful, and aromatic oxtail, perfect for a special dinner party or casual occasion looking to impress.

1. Oxtail Selection and Preparation: The Basis of Success

The key to an exceptional oxtail lies in the choice of raw material. Look for a fresh oxtail, with an intense reddish color and a visible but not excessive layer of fat. A good quality oxtail will have a firm texture to the touch. Avoid parts with an unpleasant smell or signs of decay.

Once the tail has been acquired, preparation is essential. The first thing is to clean it thoroughly. Remove any remaining fat or connective tissue that may be excessively fibrous. You can do this with a sharp knife or kitchen scissors. Next, cut the tail into pieces about 3-4 centimeters long. This size ensures even cooking and facilitates consumption.

Some cooks recommend browning the tail pieces before the main cooking. This gives a deeper flavor and a slightly crunchy texture. To brown, heat some extra virgin olive oil in a large, heatproof pot (a cast-iron pot is ideal). Add the pieces of tail and brown them on all sides over medium-high heat, making sure they do not burn. Reserve the browned pieces while you prepare the rest of the ingredients.

2. The Aromatic Sofrito: The Heart of the Recipe

Sofrito is the soul of this simple oxtail recipe. It is the aromatic base that will provide depth and complexity to the stew. For a classic stir-fry, you'll need:

* 2 large onions, finely

chopped* 2 large carrots, finely

chopped* 2 celery stalks, finely

chopped* 4 garlic cloves, finely

chopped* 2 bay leaves

* 1 teaspoon sweet

paprika* 1/2 teaspoon hot paprika (optional, to add a spicy kick)

* 1 glass of red wine (a Rioja or a Ribera del Duero are great options)

In the same pot where you browned the tail, add the onions, carrots and celery. Simmer, stirring occasionally, until the vegetables are soft and lightly caramelized (about 15-20 minutes). Add the garlic, bay leaf, sweet paprika and hot pepper (if using) and cook for another minute, stirring constantly to prevent the paprika from burning. Paprika is a delicate ingredient that can become bitter if burned. Deglaze the pot with the red wine, scraping the bottom to collect all the juices and browned remains. Let the wine reduce slightly before adding the golden oxtail.

3. Slow and Patient Cooking: The Secret of Tenderness

Slow cooking is essential to achieve the characteristic tenderness of the oxtail. Once you've added the tail to the pot, cover everything with about 1 liter of meat broth (or water with a cube of meat concentrate). Add salt and pepper to taste. Bring the pot to a boil, then reduce the heat to minimum, cover the pot, and let the tail simmer for at least 3 hours, or until extremely tender. If you use a pressure cooker, the cooking time will be significantly reduced, but the texture may be slightly different.

During cooking, check the liquid level occasionally. If necessary, add more broth or water to prevent the tail from drying out. As the tail cooks, the sauce will naturally thicken thanks to the gelatin that the meat releases. If you want a thicker sauce, you can remove a cup of the sauce, crush it with a hand blender, and then return it to the pot.

4. Accompaniments and Presentation: The Final Touch

Oxtail lends itself to a variety of accompaniments. A creamy mashed potato is a classic and elegant choice. You can also serve it with white rice, roasted potatoes, or even with a creamy polenta. Roasted vegetables, such as carrots, broccoli, or green beans, add a touch of freshness and color to the dish.

For the presentation, serve the oxtail in a deep dish, with plenty of sauce. You can decorate the dish with some chopped fresh parsley or a few sprigs of rosemary. Simplicity and elegance are the keys to a successful presentation.

5. Conclusion: A Simple Dish, Exceptional Flavor

This simple oxtail recipe proves that complexity isn't always synonymous with difficulty. With careful selection of ingredients, proper preparation, and slow, patient cooking, it's possible to enjoy an exquisite dish without spending hours in the kitchen. Remember that the key is in the quality of the oxtail and the care that is dedicated to each stage of the process. Experiment with different spices and herbs to customize the recipe to your liking. Enjoy the intense flavor and tender texture of this noble cut, and surprise your guests with a dish that will delight all palates. Remember that practice makes perfect; Don't be discouraged if your first try isn't perfect. With each recipe, you'll perfect your technique and discover new variants for this timeless classic. Enjoy your meal!