Oxtail Recipe | Oxtail


1 whole oxtail, cut at the joints into 7–9 pieces, as needed
Salt and pepper, as needed
60 g Butter
3 Shallots, cut into quarters
3 Garlic cloves, sliced
Rosemary sprig, 1–2, as needed
250 ml Red wine
55 ml Ready-made demi-glace meat stock

  • For succulent and fork-tender, we recommend cooking at 167 °F / 75 °C for 24 hours. To find your own perfect time and temperature, use the Joule App or chat with Joule on Facebook Messenger:
  • Oxtail refers to the tail of the cow. Portions from the top have more meat on – ask your butcher to slice it into pieces, like we did. Although there is a high bone-to-meat ratio on this cut, the flesh can be tough if not cooked correctly. The tail is full of health-giving collagen and gelatin, adding great flavour to soups, stews, and stocks.
  • Season the meat with salt and black pepper. Heat a frying pan to medium-high temperature, add a splash of oil, and begin searing the oxtail portions. These are really tough cuts so don’t feel the need to rush, you won’t overcook them.
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  • For Full Instruction: chefsteps.com

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