Barbecued Oxtails with Buttered Pasta
Barbecued Oxtails with Buttered Pasta
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  • Summary

    In days of old, no part of an animal went to waste. In the case of oxtails today, they don’t actually come from the tail of an ox but from beef cattle. Oxtails are ideal for slow braising in liquid as their bones and marrow create a wonderfully rich flavorful stock and the bits of tasty meat between the bones are deliciously tender. The stock from the bones and marrow has intense beef flavor and there is a lot collagen which cooks down into unctuous gelatin. Unfortunately, this “throwaway” part of the cow is no longer free nor cheap as oxtails are now fashionable and popular at upscale restaurants. Older clienteles have embraced this as nostalgic food while younger customers think oxtails are trendy and exotic. Oxtail stew is comfort food for me and I like to cook it in my pit with some aromatic herbs and vegetables. The oxtails are seared first and aromatic vegetables are added. The meat and vegetables are then cooked in a pit to receive some smoke before being covered to braise in the pit. When done, the meat is removed from the bone and the vegetables are purred into a delicious sauce. I chose to serve it store bought pasta that was boiled and then tossed with some butter. If you can’t find oxtails, my recipe works well with beef neck or beef shank but these have less meat and less flavor.

    Ingredients

    • 2 oxtails, about 3-4 lbs, trimmed and cut into pieces (mine were from Costco)
    • ½ cup of flour seasoned
    • SYD All Purpose Rub
    • ¼ cup vegetable oil
    • 6 garlic cloves, peeled whole
    • 1 medium onion, chopped
    • 3 medium carrots, chopped
    • 3 sticks celery, chopped
    • 3 tablespoon tomato paste
    • 2 cups beef stock (I used Cambells)
    • 3 tablespoons Worcestershire sauce (Lea and Perrins)
    • 2 tbsp brown sugar
    • Sprigs of fresh thyme and rosemary

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 186 % Daily Value *
    • Total Fat: 11 g 16.18%
    • Saturated Fat: 2 g 7.96%
    • Trans Fat: 0 g %
    • Cholesterol: 5 mg 1.67%
    • Sodium: 285 mg 11.89%
    • Calcium: 52 mg 5.21%
    • Potassium: 396 mg 11.31%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 11.81%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 20 g %
    • Dietary Fiber: 2 g 8.65%
    • Sugar: 7 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 107.48%
    • Vitamin C 21.24%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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