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Preheat the oven to 300°F. Rinse the oxtail cuts thoroughly and place them in a shallow casserole dish. Season generously with salt, pepper, and crushed garlic, and cover the surface with lots of sliced onions. Pour in water till it reaches halfway through the oxtails, and cover the dish with foil.
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Heat the veg oil in an oven-proof pot (with lid) on low heat, then add the crushed garlic and diced onion. Cook on low for about 3-4 minutes. Then go in with your favorite curry powder ( I like the Madras blends you get out of the Caribbean ). Heat still on low, toast the curry powder to release the aroma of all the spices which make up the.
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Season with salt and pepper. Bring up to a boil then reduce the heat, cover and simmer gently for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed. Remove the lid for the last hour of cooking to allow the sauce to reduce. Serve the soft oxtail with mashed potatoes, polenta or rice.
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Place a piece of parchment paper directly on top of the oxtails and vegetables, and a piece of foil directly on top of the parchment. Cover the baking dish with a tight-fitting lid or a double thickness of foil wrapped to cover tightly. Place in a preheated 300°F oven and bake for 3½-4 hours, until oxtails are very tender.
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Make sure that the oxtail pieces are covered by the liquid. If not then add more stock. Place casserole in the oven for about 2,5 hours. Then check level of liquid in the pan. If need be, top up with water. Increase heat to 180C and cook for a further hour or until the meat is tender.
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Heat a large dutch oven over high heat and add vegetable oil. When pan hot, add the oxtails (shaking off the fresh seasonings and herbs) and brown (sear) on all sides, then remove and set aside. Add all the vegetables and fresh seasonings/herbs to the pot, saute for about 3-4 minutes, then add back the oxtails.
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Place the oxtail in the slow cooker or Dutch oven and add enough liquid, such as broth or wine, to cover the meat. Cook on low heat for 6-8 hours or until the oxtail becomes tender and easily falls off the bone. You can also try using a meat tenderizer. Use a meat mallet or a fork to pierce the oxtail all over, which will help break down the.
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Step 2: In the slow cooker (or the same pot), add the onion and garlic. Cook until soft and fragrant, then season with oregano and fresh thyme. Step 3: Add the tomato paste and wine. Stir well and let it simmer until the wine reduces by half. Step 4: Return the browned oxtails to the slow cooker.
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1/4 cup all-purpose flour. Next, pour the vegetable oil into a large pan and place the pan over medium heat. 3/4 cup vegetable oil. Once the oil is nice and hot, add the oxtails to the pan and brown them on every side. Once the oxtails are nice and brown, remove them from the pan and put them in the slow cooker.
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To start with this oven baked oxtail recipe, preheat your oven to 350°F (175°C). Wash, peel, and chop the onions, carrots, and celery stalks into small squares. Peel and mince the garlic cloves. Set aside. Pat the oxtails dry with kitchen paper.
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Place oxtails inside slow cooker. Add broth and all other ingredients into a small dish and whisk together. Pour on top of contents. Cover and cook on low heat for 8-10 hours or until meat is as tender as you'd like them to be.
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Add minced garlic to top of oxtails. Place oxtails in your baking pan or dutch oven. Place small potatoes and cut up carrots around the oxtails with sliced onions over the top. Add about 2 cups of water or broth to cover the bottom of the pan and about 1" deep to create steam. Cover the pot with a lid.
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Set your oven to 300°F and let the oxtails slow-cook for 3-4 hours. Check the tenderness. After about 3 hours of cooking time, use a fork to check the tenderness of the meat. The fork should go easily through the flesh without requiring much pressure. Keep in mind that cooking time may vary, depending on the size and thickness of the oxtail.
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Cover with aluminum foil but raise its edges a bit to prevent it from touching the food. Most recipes require setting the oven temperature at 340 to 350 degrees Fahrenheit. The USDA recommends a minimum cooking temperature of 325 F when cooking beef products. Cook until the internal temperature reaches 145 F.
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Instructions: Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper. Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated. Next, sprinkle ¼ cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour. Next pour the vegetable oil into a large.
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Preheat the oven to 325°F. Season the oxtails with salt and pepper. Heat some oil in a large skillet over medium-high heat and brown the oxtails on all sides. Remove the oxtails from the skillet and set them aside. Add some chopped onions, carrots, and celery to the skillet and cook until softened.
