North African-Spiced Oxtails
COMMENTS
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Melissa on
It can be hard to find oxtails around here. Might this work with chuck, as a stew, and cubed or whole?
North African-Spiced Oxtails
North African-Spiced Oxtails
By Tanya Holland
4-6
Dinner
Reprinted and adapted with permission from California Soul: Recipes from a Culinary Journey West by Tanya Holland, published by Ten Speed Press, an imprint of Penguin Random House. Text copyright © 2022 by Tanya Holland. Photographs copyright © 2022 by Aubrie Pick.
Okay, let's be serious here: Oxtails are grown-folk food. They are the most tender, marrow-filled, and juicy meat around. Oxtail is a staple in many African-diaspora communities, especially in the Caribbean and throughout the southern United States. In this recipe, North African spices (Ras el Hanout) add warmth and depth to this succulent meat.
Ingredients
- 3 to 4 pounds oxtails, fat trimmed to 1/4 inch
- 2 tablespoons Oaktown Spice Shop Ras El Hanout
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
- 2 yellow onions, cut into 1-inch dice
- 3 stalks celery, cut into 1-inch dice
- 3 large carrots, peeled and cut into 1-inch dice
- 4 peeled garlic cloves
- 2 cups red wine
- 3 cups beef broth
- 1 bay leaf
- 2 scallions, sliced, for garnishing
Directions
- Preheat oven to 350F.
- Sprinkle the oxtails generously with salt on both sides. Rub the Ras el Hanout all over both sides of the oxtails. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the oxtails until golden brown on both sides, in batches if necessary, 4 to 5 minutes per side. Remove the oxtails and set aside.
- Add the onions, celery, carrots and garlic and sauté, stirring until they start to soften, about 5 minutes. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the bottom of the pan. Add the beef broth and bay leaf and return the oxtails to the pan, along with any juices, nestling them into the vegetables. Bring to a simmer, then cover, and place in the oven. Braise until the meat easily pulls from the bone, 2 1/2 to 3 hours.
- Remove the oxtails from the braising liquid. Strain the liquid and season with salt, if necessary. Serve the oxtails with the strained cooking liquid. Garnish with scallions.
Hi Melissa,
Thanks for reaching out! We think that short ribs would be the best alternative for oxtails. That will give you the fattiness of the chuck, and some extra richness from using a bone-in cut. I would leave each short rib whole so they’ll have a similar cook time to the ox tails.
I hope you enjoy, and have a happy new year!