I love Oxtails. They taste just like roast but yet make me feel “fancy” inside. Maybe because I never tasted Oxtails much less even heard of them when I was younger.
About a year or so ago (maybe longer who knows) I had seen someone cooking these on a cooking show. They mentioned they were “extras” in the meat market, therefore, they were cheap. I googled a recipe and ran to the store. Well, they weren’t “cheap” as the TV show referred. Heck, I was at the “cheap” aka Nasty grocery store in Pearland and they were $8.00 per package of four. Since I usually double every recipe I make, I was thinking this would be quite expensive. I decided since I had never tried these before I would buy three packages.
Anyway, came home and the Hubs and I enjoyed them tremendously. They were easy and surprisingly easy. I decided then since they were pricey and of course never on sale, when I saw them, (they’re actually hard to find here in Texas) that I would buy one package and freeze them. That way, when I decided to make them again, I would have plenty on hand and it wouldn’t hit my $150 a week budget for groceries so hard.
The In – Laws were coming a few months ago. She is very prideful of her cooking which makes me feel like the lowest piece of crap on the earth. Don’t get me wrong……. she is an awesome cook!!! Everywhere we go, even restaurants, she always says how much better hers tastes. My favorite thing is every time she makes a meal, she says, “Now there is no way we would’ve had a meal this good at a restaurant”. LOL! It is a little joke between the hubs and I actually…… Again, her cooking is good and sometimes she is right. We’ll just leave it at that.
Since they were coming, I was so stressed. I didn’t buy groceries three weeks prior to them coming so I could afford “fancy” food for them. I mean, they don’t eat ground beef, ground anything. Its’ all steaks and seafood. I was crying (yes crying) to the Hubs saying how stressed I was since they were going to be there for five days and she wouldn’t like what I cooked. He came up with a good idea……… He said for me to cook all my different recipes that his mom never cooks. That way, she can’t say hers is better. What a brilliant idea!!!!
Okay, I am way off track………. basically, I made Braised Oxtails when they came along with Creamed Parsnips. I had used the same recipe I did previously but I was so nervous I was obviously trying too hard and did get them a little too salty. We added some water to drowned it out but it still made you pucker. The thing about the whole situation is his mom never complained or mentioned the saltage issue. It was the elephant in the room. On one hand, I wish someone had but on another hand, I wasn’t going to allow anyone to opt out of eating them since I probably spent about $80 on that dish alone.
We would eat it and like it damnit!
This weekend, I decided to try a Caribbean version. I am usually not an Emeril fan but I figured his may be the best. Plus, I was needing a Pressure Cooker Version and he is the first one I saw.
I had three packets of meat which was exactly three pounds. If you have never ate these suckers before, there isn’t much meat just fyi. They are sssooo good though!!! I love them!!! Emeril did good to me this time. I will definitely make it again. Here is his recipe but I will also type it below.
No, I still haven’t perfected this entire insert link from excel bit yet. Since I always get on here while at work, I have to download the pictures from my phone and type from my work computer. Who wants to go home and do all that once they get home?
Oxtails are one of those things you can’t think about what they are or where they have been. If you are not open to trying new things, perhaps a couple of glasses of wine need to be consumed while cooking. By the time it is ready, you will not
care what part of the cow you are eating 🙂
Because of this, I rinsed all the oxtails then dried with paper towels. I saw somewhere this helps with browning.
Brown small batches at a time. This is in my pressure cooker. I love this thing !!!
All the meat is done! Just waiting on the veggies to sauté’ now!
This is way more veggies than the recipe calls for I know. I just cut up all the veggies in advance since I was cooking several meals at one time.
I didn’t have fresh ginger so I used ground ginger
I didn’t realize til later but I was supposed to put the tomato paste before the spices . But, since I didn’t have any tomato paste I just browned the spices and flour like I was making a roux
Yea, It is okay I guess
Since I didn’t have tomato paste, I mixed a small can of tomato sauce in with 1 1/2 cups of beef broth
For some reason, I can never get the number sixty on my pressure cooker.
It is nearly impossible! I think it goes from 55 to 65 I swear! I also did slow release, not really on purpose but because I had four meals going on at the same time.
There was quite a bit of grease so after letting it cool, I got a glass and skimmed the top.
Ingredients : Emiral’s recipe ( with my changes )
2 tablespoons olive oil
3 pounds oxtails (This was 3 small packages)
2 teaspoons salt
1 teaspoon freshly ground black pepper (I never measure salt and Pepper but I am sure I was heavier on the pepper)
1 cup small diced onion
1/2 cup small diced carrot ( I wish I had left them bigger. I like color in my food)
1/2 cup small diced celery
1/4 cup small diced leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste ( I used a small can of tomato sauce)
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups veal stock or low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves (These were for our lunches so I just put them over mashed potatoes / mashed cauliflower and topped with the parsley in the Tupperware container)
Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.
Mashed Potatoes / Cauliflower Recipe
5 Small Russett Potatoes Rinsed and Peeled
Boil like a normal person does. I am sure if you’re reading this blow, you know how to make mashed potatoes.
Drain into mixing bowl when done
Cut the core out and roast all the florets. I put them in the oven for about 30 min. until lightly browned on some edges.
While they were both warm, I put half a stick of butter in with it all along with some salt and pepper and garlic powder.
By this time, I am tired. I have been cooking for six hours straight and The Hubs is pissing me off. He just walked through the kitchen. How dare him!!!! I have yelled at Lady for being under my feet and she is scared to come into the kitchen now. Jordan has left for work two hours early.
I mixed them all with the mixer and put it all in the lunch containers then topped with my Oxtails and parsley. Wah Lah!
I have made this with creamed parsnips before and I think I prefer it like that. I have also seen it made with polenta but with this having the Caribbean flavors, I don’t think they would go well with Polenta / aka Grits.