Oxtail

Here's cooking instruction for oxtail:

1. Preparing the Oxtail:
• Rinse the oxtail under cold water to remove any impurities.
• Pat dry with paper towels.
2. Browning the Oxtail:
• Heat a large pot or Dutch oven over medium-high heat.
• Add a small amount of oil and let it heat up.
• Place the oxtail pieces in the pot and brown them on all sides until they develop a rich, dark color.
• Remove the oxtail from the pot and set aside.
3. Building Flavors:
• In the same pot, add chopped onions, carrots, and celery.
• Sauté the vegetables until they soften and develop some color.
• Add minced garlic and cook for another minute or until fragrant.
4. Braising the Oxtail:
• Return the oxtail to the pot and pour in enough beef broth or water to cover the meat.
• Add any desired seasonings or herbs, such as bay leaves, thyme, rosemary, or Worcestershire sauce.
• Bring the liquid to a boil, then reduce the heat to low.
• Cover the pot and let the oxtail simmer gently for 2-3 hours or until the meat becomes tender. Stir occasionally and skim off any foam that rises to the surface.
5. Optional: Thickening the Sauce:
• If you prefer a thicker sauce, remove the oxtail from the pot once it's tender and set it aside.
• In a small bowl, mix a few tablespoons of flour or cornstarch with cold water to create a slurry.
• Slowly pour the slurry into the simmering liquid, stirring constantly until the desired thickness is achieved.
• Return the oxtail to the pot and simmer for an additional 10-15 minutes.
6. Serving:
• Remove the oxtail from the pot and let it rest for a few minutes.
• Serve the oxtail with the sauce and enjoy it with your choice of side dishes such as rice, mashed potatoes, or vegetables.

Note: Cooking times may vary depending on the size and quality of the oxtail. It's important to cook the oxtail until it's tender and falls off the bone. Adjust the seasoning to your taste preferences throughout the cooking process.