master-cooks | The Secret To Super Tender Oxtail According To Kwame Onwuachi

Kwame Onwuachi, a renowned chef celebrated for his innovative culinary techniques, shares his secret to achieving super tender oxtail. The key lies in a combination of careful preparation and precise cooking methods. Onwuachi emphasizes the importance of marinating the oxtail thoroughly to infuse rich flavors into the meat. He suggests using a blend of spices and aromatic ingredients that enhance the natural taste of the oxtail while breaking down its tough fibers. Once marinated, the oxtail should be seared at high heat to lock in the juices, creating a caramelized crust that adds depth to the dish. Onwuachi also highlights the significance of slow cooking. By simmering the oxtail gently over several hours, the connective tissues break down, resulting in melt-in-your-mouth tenderness. This slow cooking process allows the flavors to meld beautifully, creating a robust and savory dish. Additionally, maintaining a consistent, low temperature ensures the meat remains succulent and doesn’t dry out. Onwuachi’s approach demonstrates that patience and attention to detail are essential in crafting a perfect oxtail dish, transforming a tough cut of meat into a luxurious, flavorful experience. Through his method, Onwuachi elevates oxtail from a humble ingredient to a gourmet delight, showcasing the power of technique in culinary artistry.

Why Kwame Onwuachi says oxtail can be tricky to cook

One of the key characteristics of oxtail is its high collagen content. Collagen, a type of connective tissue, can be quite tough to chew if the meat isn't cooked properly. However, when prepared correctly, it becomes a wonderful asset. Slow-cooking oxtails at low temperatures allows the collagen to break down and turn into gelatin, resulting in tender and juicy meat. This is why oxtail is a favorite ingredient in soups and stews. At Tatiana, Chef Kwame Onwuachi, who enjoys incorporating beer into his cooking, dedicates a total of four days to preparing his oxtails. This includes a full 24-hour marinade followed by braising until the meat is fork-tender (as noted by Esquire). The dish is accompanied by delicate Thumbelina carrots, rice and peas infused with coconut milk, and chayote squash.

Onwuachi advises those new to cooking oxtail to "make sure you're cooking it for the recommended time in your recipe." Cooking times can vary depending on the recipe, but you should anticipate several hours in most cases. While it may be tempting to rush the process, oxtail is a cut that requires patience, and Onwuachi suggests that you might need to cook it even longer than the recipe indicates to achieve the ideal texture. The best way to know when it's ready, he says, is to taste it as you go.

The Secret To Super Tender Oxtail According To Kwame Onwuachi

Why Kwame Onwuachi says oxtail can be tricky to cook

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