10 Hearty Oxtail Recipes for Cozy Stews, Soups, and Noodle Creations

Photo credit: www.foodandwine.com

Oxtail has found a cherished place in a variety of global cuisines. In regions like Africa and the Caribbean, this flavorful beef cut is frequently transformed into hearty stews, often served alongside starchy staples such as fufu, rice, root vegetables, and beans. Asian cultures also utilize oxtails in their culinary practices, particularly in Korea, the Philippines, Vietnam, and Thailand, where the meat’s robust flavor is prominent in soups and braises. Additionally, European recipes, including classics from Spain and Italy as well as iconic dishes like borscht, feature this versatile cut.

Derived from the tail of cattle, oxtails are distinctively cut into one- to two-inch sections, revealing a marrow-filled core clothed in a mix of fat and meat that resembles a wheel. Known for being a tougher cut due to its abundance of connective tissue, oxtails benefit from low and slow cooking methods that break down the fibers, resulting in tender, flavorful morsels.

Here are some enticing recipes that highlight the richness of oxtail in dishes ranging from empanadas to layered pasta and comforting stews.

Trinidadian Oxtail Stew

Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Priscilla Montiel

While oxtails are versatile, Trinidadian cooking sets itself apart through its use of green seasoning and caramelized sugar. Chef Osei “Picky” Blackett highlights that this green seasoning, a blend of fresh ingredients like culantro, ginger, and garlic, is integral for marinating the meat and infusing flavor into the stew. Prior to braising, the oxtails are browned and dressed in a caramelized sugar mixture, adding depth of color and a subtle sweetness to the dish.

Oxtail Cheesesteak Empanadas

Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Priscilla Montiel

Osei “Picky” Blackett transforms tender, stewed oxtail into a delectable filling for empanadas that boast a crisp, flaky crust. The shredded meat is heightened with sautéed onions and peppers, coupled with the delightfully melted pepper jack cheese. Using pre-made empanada dough simplifies the preparation process, making it convenient for those looking to create an elegant dish with little fuss.

Oxtail Soup

Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabor Hall / Prop Styling by Tucker Vines

This comforting soup is a splendid one-pot meal where oxtails are simmered with a medley of aromatics, such as carrots, and then combined with egg noodles and pearl onions. To serve, the succulent meat is removed from the bones and returned to the pot. A splash of red wine and a hit of sherry vinegar lend acidity, balancing the richness of the oxtails.

Oxtail Noodle Soup

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Inspired by kare kare, a traditional Filipino beef stew, this oxtail noodle soup, curated by recipe developer Liz Mervosh, is enriched with hearty udon noodles. While kare kare is renowned for its thick peanut sauce, a similar effect is achieved here through the incorporation of peanut butter, which is folded in just before finishing the dish. The addition of bok choy and daikon offers a crisp counterpoint to the tender oxtail and soft noodles.

Jamaican Braised Oxtails with Carrots and Chiles

Victor Protasio

Celebrating his Jamaican heritage, novelist Bryan Washington reminisces about the beloved oxtail stews of his childhood, where the flavors are undeniably bold, featuring the heat of Scotch bonnet chiles and the warmth of allspice. His rendition of Jamaican oxtail stew with butter beans serves as a heartfelt tribute to these cherished culinary memories.

Oxtail Noodles

Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Priscilla Montiel

Chef Osei “Picky” Blackett expresses his admiration for oxtail, particularly appreciating its rich fattiness. His love shines in his Trinidadian Oxtail Stew, which he reinterprets for a comforting pasta dish. By extracting the meat from the bones and converting the sumptuous braising liquid into a creamy sauce, this dish elevates the standard pasta experience.

Oxtail and White Sweet Potato Stew

Johnny Miller

In this robust stew, chef JJ Johnson combines oxtails with white sweet potatoes, which exhibit a less sugary profile than their orange counterparts. The stew’s foundation is crafted with red wine and veal stock, infused with warm spices from cinnamon and bay leaves that enhance the overall depth of flavor.

Spiced Beef Pho with Sesame-Chile Oil

© Earl Carter

Marcia Keisel’s pho draws inspiration from a Hanoi classic, where oxtails or beef short ribs are gently simmered with charred onion and ginger, complemented by an array of spices including clove, star anise, and fennel. The preparation yields a rich broth and tender oxtails, which are chilled overnight. When ready to serve, the cold-soaked rice vermicelli is paired with the reheated meat and broth, garnished with fresh herbs and chilies.

Oxtail Soup with Daikon and Ramen Noodles

© Con Poulos

Celebrated chef Roy Choi offers a unique take on ramen with this enriched version featuring oxtail and spicy daikon radish. The process begins with carefully seasoning and browning the oxtails, then cooking ginger until it’s golden and aromatic. The resulting fond at the bottom of the pan is deglazed with sake, before the oxtails are returned to the pot along with beef stock, and allowed to simmer until the meat is exquisitely tender.

Rabo de Toro

Abby Hocking / Food & Wine

In Córdoba, a city in Spain’s Andalusia region, Rabo de Toro, or bull’s tail, is a celebrated dish prepared by chef José Andrés. His interpretation incorporates tomatoes, celery, and garlic—key aromatics that enhance the flavor profile during cooking, complemented by red wine and sherry. The oxtails are allowed to tenderly simmer, forming a rich and savory gravy.

Source
www.foodandwine.com