On Monday’s food challenge, Joe gave me a choice between ribs and oxtail. I chose to make ribs and cabbage slaw. I decided to save the oxtail for Crockpot Wednesday. I’ve never cooked with oxtail before, so I did a little research and I learned two things. First, they aren’t even oxtails! Second, they need to cook for a long time to get tender, so saving them for the crockpot was a great decision.
This is a very simple recipe. I added a bag of frozen mirepoix (onions, celery, carrots). Otherwise known as the “holy trinity” of cooking. I heard that in a cooking class I took, but now I can’t remember which one it was. I chopped a fresh shallot, green pepper, and minced two cloves of garlic.
Finally, I covered the mixture with water and added a splash of red wine (about 1/4 a cup).
I cooked it on low for 10 hours. I served it over thai rice noodles (Joe helped with the noodles). The tail was surprisingly tender and tasty.
There are many other recipes I’d like to try with oxtail:
Which one would you like me to try next?
