lazy braised oxtail
Make a fall-off-the-bone oxtail dish with as little effort as possible by whipping out the trusty slow cooker.
I wasn't sure what to make last weekend, so I decided to visit the local Argentinian butcher, Pampita Meat Shop in Jersey City Heights. There, I came across beautiful cuts of meat that you really can't find at your usual supermarket. I looked for something that I could make with the leftover ingredients in my pantry/fridge: tomato paste, carrots, and potatoes - something that could be thrown together in a slow cooker. The oxtail caught my eye and it was priced very fairly (given how expensive it can be) for meat that fresh. It was perfect because I had lots to do the next day and oxtail typically requires long cooking times, so it would sit perfectly in my Crockpot while I got work done.
If you've never made oxtail before, this is the recipe to try because it's super simple and most importantly, incredibly delicious!
Ingredients
avocado oil
3 carrots, peeled and cut into large chunks
3 potatoes, peeled and cut into large chunks
5 cloves garlic, minced
2 medium onions, chopped
1-2 lb oxtail
1 tsp ground black pepper
2 tbsp tomato paste
2 tbsp mirin (rice wine)
1 tsp Worcestershire sauce
1/2 tsp chicken/beef bouillon paste
1 star anise
2 bay leaves
3 Thai bird's eye chilies
Directions
In your slow cooker, mix carrots and potatoes together.
Heat and oil a skillet on medium-high heat. Brown garlic and onions together for 1 minute, and mix them into the slow cooker.
Rub black pepper onto oxtail pieces. Using the same skillet, brown each side of oxtail pieces for 1-2 minutes per side. Add to slow cooker.
In a small bowl, mix together Worcestershire sauce, beef bouillon, mirin, and tomato paste. Pour over oxtail. Add star anise, bay leaves, and chilies. Cover and turn slow cooker on to low heat for 7-8 hours, stirring occasionally if necessary. Serve hot.
