Oxtails are a delicious and versatile cut of beef that can be used in a variety of dishes. However, they can also be quite dirty, so it is important to clean them properly before cooking. There are a few different ways to clean oxtails, but the most common method is to soak them in water for several hours. This will help to remove any dirt or debris that may be on the surface of the oxtails. Once the oxtails have been soaked, they should be rinsed thoroughly with cold water.
In addition to soaking, you can also clean oxtails by trimming off any excess fat or connective tissue. This will help to make the oxtails more tender and flavorful. Once the oxtails have been trimmed, they can be rinsed again with cold water and patted dry with paper towels.
Once the oxtails have been cleaned, they are ready to be cooked. Oxtails can be cooked in a variety of ways, but they are most commonly braised or stewed. Braising is a slow-cooking method that involves browning the oxtails in a pan and then simmering them in a flavorful liquid. Stewing is a similar method, but it does not involve browning the oxtails first. Regardless of which cooking method you choose, oxtails are sure to be a delicious and satisfying meal.
Trimming and Removing Excess Fat
Cleaning oxtails is essential for ensuring that the resulting dish is both flavorful and enjoyable. Trimming and removing excess fat is a crucial step in this process. Here’s how to do it:
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Rinse the oxtails: Begin by thoroughly rinsing the oxtails under cold running water to remove any dirt or debris.
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Trim the excess fat: Use a sharp knife to trim off any large pieces of fat from the oxtails. This will help to reduce the amount of grease in the final dish. Pay particular attention to the areas around the joints and in between the bones.
| Area | Description |
|---|---|
| Between the bones | Trim away any thin strips of fat that are wedged between the bones. |
| Around the joints | Remove any excess fat that has accumulated around the joints, as this can make the meat tough and chewy. |
| Tail end | Cut off the very tip of the tail, which typically contains a lot of fat. |
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Remove the silver skin: Use a sharp knife to carefully remove the thin, silvery membrane that covers the surface of the oxtails. This membrane can toughen the meat if left on. To remove it, insert the knife tip under the membrane and gently scrape it away.
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Rinse again: Once the excess fat and silver skin have been removed, rinse the oxtails again under cold running water to remove any debris.
By carefully trimming and removing excess fat, you will prepare the oxtails for cooking, resulting in a tender and flavorful dish.
How to Trim Oxtails
1. Rinse the oxtails under cold water and pat dry with paper towels.
2. Use a sharp knife to trim away any excess fat or sinew from the oxtails.
3. Cut the oxtails into 1-2 inch pieces.
4. Place the oxtails in a bowl and cover with cold water.
5. Refrigerate the oxtails for at least 4 hours, or overnight if possible. This will help to remove any impurities and make the oxtails more tender.
Seasoning Oxtails for Enhanced Flavor
1. In a large bowl, combine the oxtails, salt, black pepper, garlic powder, onion powder, and paprika.
2. Toss to coat the oxtails evenly.
3. Cover the bowl and refrigerate for at least 2 hours, or overnight if possible. This will allow the seasonings to penetrate the oxtails and enhance their flavor.
| Ingredient | Amount |
|---|---|
| Oxtails | 2 pounds |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Paprika | 1 teaspoon |
Materials You’ll Need:
- Oxtails
- Sharp knife
- Cutting board
- Colander
- Large pot or Dutch oven
Step 1: Rinse the Oxtails
Thoroughly rinse the oxtails under cold water to remove any dirt or debris.
Step 2: Cut the Oxtails into Sections
Use a sharp knife to cut the oxtails into 2-3 inch sections. This will make them easier to cook and remove later.
Step 3: Remove the Excess Fat
Use a knife to trim any excess fat from the oxtails. This will help reduce the amount of grease in your dish.
Step 4: Blanch the Oxtails
Bring a large pot of water to a boil. Add the oxtails and blanch them for 5 minutes. This will help remove any impurities and make them easier to clean.
Step 5: Drain and Rinse the Oxtails
Drain the oxtails in a colander and rinse them under cold water. This will remove any remaining impurities.
Step 6: Soak the Oxtails in Cold Water
Transfer the oxtails to a large bowl or container and cover them with cold water. Allow them to soak for 30 minutes. This will help extract any remaining blood or impurities.
Step 7: Deglazing the Pan for a Rich Sauce
Deglazing the Pan for a Rich Sauce
Once you’ve browned the oxtails, remove them from the pan and set aside.
Add 1/2 cup of red wine to the pan and scrape up the browned bits from the bottom.
Let the wine simmer until it has reduced by half.
Add 1 cup of beef broth to the pan and bring to a boil.
Reduce heat and simmer for 15 minutes, or until the sauce has thickened.
Stir in the oxtails and cook for an additional 30 minutes, or until they are tender.
Testing the Tenderness and Adjusting Cooking Time
Option 1: Use a Fork
Pierce the thickest part of an oxtail with a fork. If it slides in easily without much resistance, the oxtails are tender. If you encounter some resistance, continue cooking for an additional 15-30 minutes.
Option 2: Check for Wobbly Joints
Hold the oxtail by one end and shake it gently. If the joints wiggle or loosen easily, the oxtails are almost done. If the joints remain firm, cook for another 10-15 minutes.
Adjusting Cooking Time
The cooking time for oxtails varies depending on the size and toughness of the cuts. Consider the following guidelines:
| Cut Size | Recommended Cooking Time |
|---|---|
| Small (3-4 inches) | 2-2.5 hours |
| Medium (4-6 inches) | 2.5-3 hours |
| Large (6-8 inches) | 3-3.5 hours |
Keep in mind that these are approximate times. Adjust accordingly based on the tenderness of the oxtails and your desired level of doneness.
How To Clean Oxtails
Before you can cook oxtails, you need to clean them properly. This involves removing any excess fat, sinew, and membrane from the meat. Here are the steps on how to clean oxtails:
- Rinse the oxtails under cold running water.
- Use a sharp knife to trim away any excess fat, sinew, or membrane from the meat.
- Cut the oxtails into 2-inch pieces.
- Place the oxtails in a large pot and cover them with cold water.
- Bring the water to a boil, then reduce the heat to low and simmer for 1 hour.
- Drain the oxtails and rinse them under cold running water.
- The oxtails are now clean and ready to be cooked.
People Also Ask About How To Clean Oxtails
Can I clean oxtails with vinegar?
Yes, you can use vinegar to clean oxtails. To do this, soak the oxtails in a mixture of 1 cup vinegar and 1 gallon water for 30 minutes. This will help to remove any dirt, bacteria, or other impurities from the meat.
How do you get rid of the smell of oxtails?
To get rid of the smell of oxtails, you can soak them in a mixture of 1 cup lemon juice and 1 gallon water for 30 minutes. This will help to neutralize the smell of the meat.
How long do I need to clean oxtails?
The amount of time it takes to clean oxtails will vary depending on the amount of meat you have and how dirty it is. However, you should expect to spend at least 30 minutes cleaning the oxtails.
