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Oxtail

Explore 6 recipes, 6 videos, and more

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Pho

Ingredients
  • 4 pounds marrow or knuckle bones, rinsed and patted dry
  • 1 (16-ounce) package pho rice noodles
  • 3 pounds oxtail, rinsed and patted dry
  • 1/2 onion, halved lengthwise and thinly sliced
  • 4 to 5 scallions, thinly sliced
  • 2 1/2 pounds beef brisket, rinsed and patted dry
  • 10 whole cloves
  • 8 ounces eye of the round, frozen until firm and thinly sliced
  • Vietnamese cilantro, for serving
  • 6 pieces star anise
  • 2 sticks Vietnamese cinnamon
  • Thai basil, for serving
  • Bean sprouts, for serving
  • 2 black cardamom pods
  • 2 teaspoons whole black peppercorns
  • Lime wedges, for serving
  • 2 teaspoons coriander seeds
  • Thai bird's eye chiles, thinly sliced, for serving
  • 1 teaspoon fennel seeds
  • Chile sauce, such as Sambal, for serving
  • 1 (4-inch) piece ginger, halved lengthwise
  • Hoisin sauce, for serving
  • 2 large onions
  • 4 shallots
  • 1/3 cup Vietnamese fish sauce
  • 1 (1 1/2-inch) piece yellow rock sugar
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Brown Beef Stock

Ingredients
  • 4 pounds veal bones, such as knuckles and shin
  • 2 pounds short ribs or oxtail (optional; add 3 more pounds veal bones if not using ribs)
  • 3 tablespoons sunflower or other neutral-tasting oil
  • 2 tablespoons tomato paste
  • 2 onions, unpeeled and quartered
  • 2 celery stalks, each cut into thirds
  • 2 carrots, peeled and cut into 2-inch pieces
  • 4 garlic cloves, unpeeled and crushed
  • 1 cup water or red wine
  • 6 sprigs flat-leaf parsley
  • 4 sprigs thyme
  • 2 dried bay leaves
  • 2 teaspoons whole black peppercorns
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One Pot Cooking: Caribbean Style Oxtails, Part 1

Other Ideas:
Brown, Caribbean, Dinner
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One Pot Dishes: Caribbean Style Oxtails, Part 2

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Nicoise Ravioli with Oxtail, Part 1

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Braised Oxtail with Jerk Mix, Part 1

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Braised Oxtail with Jerk Mix, Part 2

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Brown Beef Stock

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Vietnamese Beef Noodle Soup with Ginger

Ingredients
  • 3/4 cup fresh cilantro sprigs
  • 1 teaspoon coarse salt
  • 8 whole star anise
  • 1 whole cinnamon stick
  • 3/4 cup fresh basil leaves
  • 8 ounces eye of round or sirloin of beef
  • 8 ounces thin rice noodles (rice-stick)
  • 6 whole cloves
  • 1 lime, quartered
  • 1 piece (4 inches) peeled fresh ginger
  • 2 shallots, thinly sliced
  • 2 medium onions, halved
  • 3/4 cup fresh bean sprouts
  • 4 pounds oxtail, rinsed thoroughly
  • 6 scallions, white and pale-green parts only, cut into 2-inch pieces, plus 4 thinly sliced on the diagonal
  • 1 teaspoon whole black peppercorns
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Braised Oxtails and Cabbage

Other Ideas:
Main course, Red cabbage
Ingredients
  • 10 pounds meaty oxtails
  • 4 dry red wine
  • 1/2 cup Cognac
  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 head garlic (about 12 cloves), separated into cloves, peeled and halved
  • Bouquet garni (3 sprigs fresh parsley, 3 sprigs fresh thyme, 1 bay leaf, tied together with kitchen twine)
  • Fine sea salt and freshly ground white pepper
  • About 6 tablespoons duck fat, or canola oil
  • 1 cup Armagnac
  • 1/2 cup all-purpose flour
  • 6 cups chicken stock (homemade or low-sodium canned)
  • 1 head green cabbage, cored and separated into leaves
  • 1 head red cabbage, cored and separated into leaves
  • 2 tablespoons unsalted butter, room temperature, plus more for brushing plastic wrap
  • Gray sea salt, for serving
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