My Oxtail Recipe | Slow Living & Good Food 🇵🇦❤️🇺🇸#retired #expats #panama #cooking #oxtailrecipe

oxtail

🥗Healthier: beef shank

💰Cheaper: pork tail

Beef shank is leaner while pork tail offers a similar texture.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol, while white wine is often less expensive.

Pat oxtails dry and season generously with salt and pepper.

Heat oil in a large Dutch oven or heavy pot over medium-high heat.

Sear oxtails on all sides until browned (about 3–4 minutes per side). Work in batches if needed. Remove and set aside.

Bring to a low boil, then reduce heat to low, cover, and simmer for 4-5 hours.

Oxtails are done when the meat is very tender and pulling away from the bone.

Remove oxtails and set aside.

Skim off excess fat from the top.

To thicken the sauce, mix cornstarch and water, then stir into the pot and simmer for 5–10 minutes.

Return oxtails to the pot and warm through.

Garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level: