Ingredients
Scale
- Four pounds oxtails; washed
- Four cups beef stock
- Two tablespoons vegetable oil
- One teaspoon sugar
- Pepper
- Kosher salt
Marinade
- Four cloves garlic, minced
- 1/2 cup scallions, sliced
- One large tomato, diced
- Three tablespoons apple cider vinegar
- One tablespoon oregano, dried
- One tablespoon seasoned salt
- One tablespoon Spanish seasoning
- Two teaspoons curry powder
- One-and-a-half teaspoons thyme, dried
- One teaspoon black pepper
- Pinch of nutmeg powder
Gravy
- 1/4 cup cold water
- One tablespoon cornstarch
Instructions
- Combine the marinade ingredients in a bowl and add the oxtails. Mix thoroughly with your hands, so the meat is coated with the marinade. Cover the bowl with plastic wrap and store it overnight in the fridge.
- Put a large saucepan on medium-high heat and add oil. When it starts to simmer, stir in the sugar till it mixes. Arrange the oxtails in the oiled saucepan and let it brown for five minutes. Flip with tongs and let the other side cook for another five minutes. Be sure to keep the marinade aside for further use.
- Add the marinade along with the beef stock, and sprinkle salt and pepper to taste. Bring the pot to a boil and lower the heat to medium-low. Cover the lid and leave it to simmer for three hours, occasionally stirring to avoid sticking to the pan. By now, the oxtails should be fork-tender and fall off the bone easily.
- Use a slotted spoon to take the oxtails out of the sauce and into a plate. Then, whisk the cornstarch with the water and add to the pan sauce. Stir until the cornstarch dissolves and thickens the sauce. Then, serve the oxtails spooned with the gravy.
This video recipe is another great way to learn more about stovetop oxtails.