Cooking with zanele oxtail recipe.
Oxtail refers to the tail of a steer or a cow. Despite the name, it does not come from an ox but rather from a mature cattle breed. Oxtail is known for its rich and gelatinous meat, which becomes tender and flavorful when cooked slowly.
Oxtail contains a good amount of connective tissue and marrow, which contribute to its unique texture and taste. When cooked properly, oxtail becomes succulent, tender, and imparts a deep, beefy flavor to dishes.
It is often used in stews, soups, and braised dishes, where the slow cooking process helps break down the tough connective tissue and render the meat tender and juicy. Oxtail is also commonly used to make oxtail soup, oxtail ragù, oxtail curry, and other hearty dishes.
Cooking with zanele oxtail recipe
- 2.5 to 3 pounds (1 to 1.5 kg) oxtail pieces- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 bay leaves
- 1 sprig fresh thyme
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 can (14 ounces) diced tomatoes
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces in batches and brown them on all sides. Remove the browned oxtail pieces from the pot and set them aside.2. In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté for a few minutes until the vegetables begin to soften.3. Return the browned oxtail pieces to the pot. Add the bay leaves, thyme sprig, beef broth, red wine (if using), and diced tomatoes. Season with salt and pepper to taste.4. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it gently simmer for about 3 to 4 hours, or until the oxtail is tender. Stir occasionally and add more broth or water if needed to maintain the desired consistency.5. Once the oxtail is tender and the meat is falling off the bone, remove the bay leaves and thyme sprig. Taste and adjust the seasoning if necessary.6. Serve the oxtail hot, either as a main dish or with a side of your choice. You can garnish with chopped fresh parsley if desired.