Description
This oxtail recipe transforms a humble cut into a melt-in-your-mouth masterpiece, a slow-cooked, rich, and hearty dish perfect for special weeknights and family gatherings, filling your home with an irresistible aroma.
Ingredients
- 4.4 lbs oxtail, cut into 2–3 inch pieces
- 2 tablespoons olive oil
- 2 large yellow onions, finely diced
- 6 cloves garlic, minced (or 4 cloves if desired)
- 1 inch fresh ginger, grated
- 2 tablespoons ras el hanout spice blend
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 pinch saffron threads, steeped in 0.25 cup hot water
- 1 cinnamon stick
- 14.5 oz can diced tomatoes, undrained
- 4 cups beef stock (low-sodium recommended)
- 5.3 oz dried mission figs, stemmed and quartered
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1.8 oz toasted pistachios, roughly chopped, for garnish
- 0.5 oz fresh mint leaves, roughly chopped, for garnish
- 1 teaspoon lemon zest, finely grated, for garnish
- 1 teaspoon coarse sea salt, or to taste
- 0.5 teaspoon black pepper, freshly ground, or to taste
Instructions
- Prep Oxtail: Preheat oven to 325 F (160 C). Pat oxtail pieces thoroughly dry with paper towels, then season generously with salt and pepper.
- Sear for Flavor: Heat 2 tablespoons olive oil in a large oven-safe Dutch oven over medium-high heat. Sear oxtail in batches until deeply browned on all sides (about 5-7 minutes per batch). Remove seared oxtail and set aside.
- Build Aromatic Base: Reduce heat to medium. Add onions to the same pot and sauté until soft and translucent (about 8-10 minutes). Stir in minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Spice and Simmer: Stir in ras el hanout, ground cumin, ground coriander, turmeric, and the cinnamon stick. Cook for 1 minute, stirring constantly, until aromatic. Pour in steeped saffron with its water, undrained diced tomatoes, and beef stock. Bring to a gentle simmer, scraping up any browned bits. Stir in quartered dried figs and honey.
- Combine and Cover: Return seared oxtail to the pot, nestling pieces so they are mostly submerged in the liquid. Bring back to a gentle simmer, then cover the Dutch oven tightly with its lid. Add more beef stock if needed to mostly cover the oxtail.
- Slow Braise to Tenderness: Transfer the covered Dutch oven to the preheated oven. Braise for 3 to 4 hours (180 to 240 minutes), or until the oxtail is fork-tender and the meat falls off the bone.
Notes
For a budget-friendly option, use water with beef bouillon instead of beef stock. Dried apricots can substitute for mission figs. Trim excess fat from oxtail or use low-sodium beef stock for healthier choices. Add fresh spinach or kale during the last 15 minutes of cooking for extra greens. Ensure adequate liquid covers the oxtail during braising and do not rush the cooking process. Skim excess fat from the braising liquid before serving for a cleaner finish.
- Prep Time: 45 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: about 1.5 cups (500 g)
- Calories: 680 calories
- Sugar: 28 g
- Sodium: 850 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 58 g
- Cholesterol: 190 mg
Keywords: slow-cooked, oxtail, Moroccan, hearty, comfort food, braised, beef, stew, family favorite, figs