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Serving: Serve over creamy mashed potatoes, rice, or buttered noodles.
Storage: Keep leftovers refrigerated for up to 3 days or freeze for up to 3 months.
Reheating: Reheat gently on stovetop or microwave, adding broth if needed.
Variations:
Add root vegetables like potatoes or parsnips during cooking for a one-pot meal.
Use Caribbean-style spices (allspice, Scotch bonnet) for a spicy twist.
Substitute red wine with stout beer for a richer flavor.
FAQ:
Q: How long does it take to cook oxtail?
A: Usually 3 to 4 hours on low heat until tender.
Q: Can I use a slow cooker?
A: Yes, brown meat first, then cook on low for 8 hours.
Q: Is oxtail fatty?
A: It has some fat and connective tissue, which melts during cooking, making the dish rich and flavorful.
Q: Can I freeze cooked oxtail?
A: Yes, freeze in airtight containers for up to 3 months.
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