Roasted Oxtail — Deeply Tender, Not Heavy (Roast-First Method) скачать в хорошем качестве

Roasted Oxtail — Deeply Tender, Not Heavy (Roast-First Method)

Braised oxtail is a classic — but roasted oxtail is my favourite when it’s done right: deeply browned, tender, and still chewy, with gelatin and flavour staying in the meat instead of dissolving into a braising liquid. This is a roast-first method: a light dry-brine to improve juiciness, an uncovered fridge rest to dry the surface for real browning, then high heat first for Maillard flavour and low heat after to melt collagen into mouth-coating gelatine. Finish with simple fat control so it stays rich, not heavy. ⸻ Ingredients (Serves 3–4) • Oxtail — 1.5 kg • Fine salt — 0.5% of total oxtail weight (≈ 7–8 g per 1.5 kg) Optional for finishing: • Boiling water — 100–150 g ⸻ Method 1. Salt ahead Season the oxtail evenly with 0.5% salt by weight. Arrange on a rack set over a tray to allow air circulation. Refrigerate uncovered for at least 4 hours, ideally overnight. 2. High-heat roast Preheat the oven to 230°C fan. Roast the oxtail for 25 minutes, flipping once halfway through, until well browned. 3. Low and slow Lower the oven to 160°C (no fan). Loosely cover the tray with foil — not tight, just enough to slow evaporation. Roast for about 3 hours, turning every 45 minutes. 4. Check for doneness After 3 hours, check with a fork. It should slide in with slight resistance. If still firm, continue roasting and check again after 20–30 minutes. 5. Skim and rest While still hot, skim off excess rendered fat from the tray. Cover loosely and rest for 20 minutes to allow the gelatine to settle. 6. Optional moisture finish (*recommended*) After resting, add a thin layer of boiling water to the roasting tray. Cover with a lid and bring to a gentle simmer for 5 minutes to lightly moisten and relax the gelatine before serving. ____ 🛍️ W2 Kitchen Store » https://shop.w2kitchen.com 📸 Follow us on Instagram »   / w2kitchn   #W2Kitchen #oxtailrecipe