Oxtail is an often neglected cut of beef, as people tend to lean more towards muscle meat, and perhaps don't love the idea of eating the tail of the cow. However, not only is it tender and succulent, it's also rich in gorgeous, gorgeous gelatin and collagen, proteins that we don't consume nearly enough of since they're derived from connective tissues and not found in muscle. These proteins are specifically beneficial for our connective tissues: joints, hair, skin, nails, as well as our gut, which is why you've maybe heard about some of the benefits of bone broth.
If you're unable to get your hands on oxtail or simply don't fancy it you could try substituting stew meat or a roast (although I haven't tried). I don’t see why it wouldn’t work beautifully.
This recipe was adapted from the site Black Girl Chef’s Whites. As per usual, I didn’t measure well as I added spices, but here’s my best guess at quantities. Also, I used my Instant Pot for this recipe, but you could easily use a good ole pressure cooker or cook low and slow in the crock pot.
What you need:
1 medium yellow onion, chopped
2 large carrots,
1 tbsp tomato paste
1 tsp kosher salt
1 tsp ground allspice
1 tsp ground coriander
2 tsp ground ginger
2 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
2 cups broth (homemade if you have it!) or water
What to do:
Place all ingredients into instant pot. Set to “meat/stew” for 35 minutes. Let your Instant Pot work its magic. If using a slow cooker I'd say you'll want to cook on high for 7-8 hours or on low for 10-11 hours.
You can either release the pressure or allow the pot to release on its own. Once pressure has been released, remove oxtail. If you have an immersion blender now is the time to bust it out and blend the onions, carrots, spices and broth into creamy gravy-like goodness. If not, ladle into blender and carefully blend, Remember to vent the steam so you don’t get exploded upon!