This weekend my husband cooked the oxtails (beef soup bones) that I’ve been buying from Red Haven Farm at the Media Farmers Market. Not being familiar with cooking oxtails myself, I’m sharing what I learned about cooking them from my husband.
Recipe: Oxtails/Beef Soup Bones
5 1 lb. soup bones/oxtails
2 to 3 T. olive oil
salt and pepper
4 cups chicken stock or red wine
2 to 3 onions, chopped
Salt and pepper both sides of the soup bones/oxtails. Note the amount of marbling.
Add the olive oil to a heavy-bottomed pot and put the oxtails in. Brown both sides.
When finished, take out the meat and pour off the fluids, reserving a few tablespoons in the pot.
Lower the heat, add the onions, and cook them 4 to 8 minutes in the reserved liquid until wilted.
Add 4 cups of chicken stock (red wine).
Cover with lid and place in a 325 degree F oven for 3 to 4 hours until the meat pulls away from the bone.
The cooked beef bones can be saved to make beef stock; they will need to be roasted prior to making the stock. My husband used the liquid from the oxtails to make an amazing gravy to go over the beef and our homegrown potatoes, made into mashed potatoes.
This post is part of:
- Tempt My Tummy Tuesday at At the Well
- Tuesdays at the Table at All the Small Stuff
- Tuesday Twister at GNOWFGLINS
- Hearth and Soul Blog Hop at Girlichef – New Name and New Spirit
- Tasty Tuesdays at Balancing Beauty and Bedlam