I always make greens and oxtail in pressure cooker, but thought I’d try slow cooking on stove top.
Browning oxtails in staub.
Four bunches of greens! I love greens!! Also added carrots. I added one habanero and around four dried chiles, chipotle, in this case.
Oxtail on greens, ready for the long, slow cook.
two hours, fifteen minutes later
This was fantastic.
(upload://6waGva7xuru3qA5hpWsuN2m4wGT.jpeg)
12 Likes
Drool. Do I see collards there? I’m a Southern Gal.
1 Like
Yes! I love all greens, including collard greens!
Looks good but I am surprised by braising it only for 2.25 h - in our experience oxtail gets better with about 4-5 hours of braising.
I thought we could go another 30 minutes, but it was delicious as cooked. And delicious as leftovers. I did take around 45 - 60 minutes to brown the meat, so that might have made a difference.
Do you add greens when you braise that long? I used recipes that I found online and oddly, most said less than two hours!
We tend to add the greens for the last two hours
3 Likes
cool! thanks! that was my instinct, bc i was scared they might melt into nothing. will try again that way.