Oxtails with Mung and Rice

Oxtails with side dish

Winter in Wisconsin is like an unwelcome house-guest who overstayed his welcome.  At least to me it is.  But it does have it’s benefits like hot chocolate, lighting the fireplace, a hearty stew….  Speaking of a hearty stew…. Have you seen those odd-looking things in the meat department labeled “ox tails”?  It’s actually a rather expensive cut of meat, considering how much bone there is, but it’s worth every penny.  It’s absolutely finger-licking good.  And yes, if you make this, you will be licking your fingers.  No choice about it. Which is why I recommend *not* making this for company – this dish is strictly for people you’re extremely comfortable around or for yourself alone.  Just ask yourself “how many people do I want to see me gnawing on these bones and devouring this meal like I’ve never seen food?”.  The reason for that is because much of the meat is on the actual bone and you can’t really get to much of it with a fork and knife.

Ingredients:
3 LB of oxtails
1 14oz can of tomatoes (optional; if not using, just add more liquid)
2-3 cups of liquid (water or stock, you might need more or less, depending on your pot and quantity of meat)
Spices to taste (salt, pepper, cumin, coriander; I tend to go heavy on the cumin and coriander and used about a tablespoon of each)
1-2 bay leaves
1 TB of oil (I used grapeseed oil because it doesn’t impart a flavor)
Cilantro for garnish (optional)

Steps:
1. Roast your spices in oil for about a minute.
2. Add the meat and let cook till it’s nicely browned.
3. Once he meat is browned, add onions and cook till onions are golden or soft.
4. If you’re adding tomatoes, add them at this stage. Add water or stock, enough to cover the meat, and throw in the bay leaves.
** Keep checking spices and add/adjust at each stage.
5. Cook on low heat for a few hours (depending on the meat, it can take anywhere from 1 to 5 hours, but that’s for softness, it’ll be cooked after one hour).
I like to serve this with mung beans and rice, but this would be great with buckwheat or another hardy grain. Enjoy!

These are oxtails

Caramelizing Oxtails

Oxtails and onions

Oxtails with tomatoes

Oxtails with side dish