Rich and succulent oxtail braised slowly with spices and a link of spicy pork sausages is just the thing to satisfy the primal and savage tastes of the orcs of Mordor!
Join us as we return to JRR Tolkien’s Middle Earth for another epic culinary adventure. This time, we must gather our courage as we venture to the depths of Mordor in search of our next feast.
An orc feast wouldn’t be complete without a hearty meat dish. Rich and succulent oxtails, braised slowly with spices, certainly fit the bill. Make this hearty dish extra meaty with a link of spicy sausages. I’m sure any orc would approve.
Looks like meat’s back on the menu boys!
Peter Jackson’s The Lord of the Rings: The Two Towers
During Merry and Pippin’s abduction by the Uruk-hai, they are offered pieces of dried meat jerky, among other things. The hobbits wisely refuse as they are unsure what kind of meat it is. I can assure you that this hearty meat dish is entirely sourced without a trace of man-flesh!
Ingredients
Oxtail: Oxtail is exactly what it sounds like – the meat from the tail of an ox, or cow. The tail is skinned and cut into pieces. When purchasing oxtail, it often comes packaged as a whole tail so you will get pieces ranging in size from large to very small. Before using oxtail I recommend cleaning it. Rinse the oxtail and then soak it in a vinegar solution to draw out any blood (directions in the recipe below).
Sausages: To make this meaty orc dish even meatier, add a link of fresh pork sausages. You can use any kind of sausage you prefer. However, if you want to take a stab at making your own, check out my recipe for Spicy Fennel Pork Sausages.
Spices: This braised oxtail dish is strongly flavoured with spices like ground allspice and whole star anise.
Kitchen bouquet: Kitchen bouquet is a browning liquid that has a savoury flavour. It is added to dishes to add a rich, brown colour. While I don’t often use ingredients like this, I really wanted to create a rich and dark stew for this recipe. It is entirely optional and won’t change the flavour too much if omitted.
How to make Spice Braised Oxtail with Sausages
Clean the oxtail
Add the oxtail pieces to a large bowl. Cover with warm water and add the vinegar. Toss the oxtail in the water, washing them well. Let sit for about 15 minutes and then drain. Pat the oxtails dry and return them to a large, dry bowl.
Make the spice paste
In a blender, combine half of the chopped onion, garlic cloves, minced ginger, allspice, salt, pepper, brown sugar, Worcestershire sauce, red wine vinegar, soy sauce, and water. Blend until a smooth paste. Pour the mixture over the washed oxtails and toss to coat the pieces. Let the oxtails marinate for at least an hour if possible.
Sear the oxtails
Place a heavy bottomed Dutch oven over medium high heat and add the oil. Remove the oxtails from the marinade, and make sure to save the remaining marinade. Brown the oxtails, a few at a time, so that they are browned on each side. Continue browning the oxtails a few at a time until they are all browned.
Make the braising liquid and braise the oxtail
After browning the oxtail add the remaining chopped onion to the Dutch oven along with the whole star anise. Sauté the onion until softened and then add the remaining marinade. Bring to a boil and then reduce the heat. Return all the oxtail to the Dutch oven. Cover with the beef broth and add the kitchen bouquet if using.
Bring the broth to a boil, skimming off any foam that collects on top. Reduce the heat to a low simmer, cover, and cook the oxtails slowly for 2 and 1/2 to 3 hours or until very tender.
Brown the sausages
While the oxtails are cooking, brown the sausages in a non-stick skillet with a little olive oil. When the oxtails are nearly done, after about 2 and 1/2 hours, add the sausages to the Dutch oven to finish cooking. Get the full recipe for homemade pork sausages.
Finish the sauce
The oxtails are done when the meat is very tender and can be easily pierced with a fork. If the meat still feels tough, keep cooking over low heat until tender. Check the sausages are cooked to an internal temperature of 165 deg F. When both meats are cooked, remove the sausages and oxtails to a platter and cover.
Strain the braising liquid, discarding the cooked onions. Return the liquid to the Dutch oven. Bring to a boil and allow to reduce slightly. Taste and adjust the seasoning as needed. Mix the cornstarch with the water in a small bowl. Add the cornstarch slurry to the boiling liquid and bring back to a boil.
Serve the Spice Braised Oxtails with Sausages
To serve, transfer the oxtails and sausages to a large serving platter. Spoon the sauce over the meat and enjoy!
More Middle Earth Recipes
- Orc Draught
- Molasses Oat “Maggoty” Bread
- Spicy Pork Sausages with Fennel
- Mount Doom Black Chocolate Cake
- A Hobbit’s Feast
- An Elven Feast in Rivendell
- A Hobbit’s Yuletide Feast – An Unofficial Cookbook
- Ent Draught – A Cedar Gin co*cktail
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Spice Braised Oxtails with Sausages
Course Main Course
Prep Time 1 hour hour 30 minutes minutes
Cook Time 3 hours hours
Servings 6
Ingredients
- 2 ½ lb oxtail
- 1 tbsp vinegar
- 1 large onion, chopped divided
- 3 garlic cloves
- 2 tbsp minced ginger
- ½ tsp allspice
- 1 tsp kosher salt
- ½ tsp pepper
- 3 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp red wine vinegar
- ¼ cup soy sauce
- ¼ cup water
- 2 tbsp olive oil divided
- 2 whole star anise
- 2 L beef broth
- 1 tbsp Kitchen bouquet
- 1 ½ lb fresh pork sausages
- 1 tbsp cornstarch
Instructions
Add the oxtail pieces to a large bowl. Cover with warm water and add the vinegar. Toss the oxtail in the water, washing them well. Let sit for 15 minutes and then drain. Pat the oxtails dry and return to a large, dry bowl.
In a blender, combine half of the chopped onion, garlic cloves, minced ginger, allspice, salt, pepper, brown sugar, Worcestershire sauce, red wine vinegar, soy sauce, and water. Blend until a smooth paste. Pour the mixture over the washed oxtails and toss to coat the pieces. Let the oxtails marinate for at least an hour if possible.
Place a heavy bottomed Dutch oven over medium high heat and add 1 tbsp olive oil. Remove the oxtails from the marinade, making sure to save the remaining marinade. Brown the oxtails, a few at a time, so that they are browned on all sides. Continue browning the oxtails a few at a time until they are all browned. Set the browned oxtail aside.
Add the remaining chopped onion to the Dutch oven along with the whole star anise. Sauté the onion until softened and then add the remaining marinade. Bring to a boil and then reduce the heat. Return the oxtail to the Dutch oven. Cover with beef broth and add the kitchen bouquet if using.
Bring the broth to a boil, skimming off any foam that collects on top. Reduce the heat to a low simmer, cover, and cook the oxtails slowly for 2 ½ to 3 hours or until very tender.
While the oxtails are cooking, brown the sausages in a non-stick skillet with the remaining olive oil. When the oxtails are nearly done, after about 2 ½ hours, add the sausages to the Dutch oven to finish cooking.
The oxtails are done when the meat is very tender and can be easily pierced with a fork. If the meat still feels tough, keep cooking over low heat until tender. Check the sausages are cooked to an internal temperature of 165 deg F. When both meats are cooked, remove the sausages and oxtails to a platter and cover.
Strain the braising liquid, discarding the cooked onions. Return the liquid to the Dutch oven. Bring to a boil and allow to reduce slightly. Taste and adjust the seasoning as needed. Mix the cornstarch with 1½ tbsp water in a small bowl. Add the cornstarch slurry to the boiling liquid and bring back to a boil.
To serve, transfer the oxtails and sausages to a large serving platter. Spoon the sauce over the meat and enjoy!
