The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques for cooking four different recipes featuring bone-in cuts—oxtails, slow-roasted beef ribs, cowboy steak, and Korean short ribs. Go for the bone!
- 4 pounds large meaty oxtail pieces, patted dry
- Coarse salt and freshly ground pepper
- Safflower or other neutral tasting oil
- 1 cup all-purpose flour
- ½ cup red wine
- 1 bunch watercress, trimmed
- Season oxtail generously with salt and pepper. In a large Dutch-oven, heat 2 tablespoons safflower oil over medium high heat. Place flour in a shallow; season with salt and pepper. Dredge oxtail in the flour mixture until coated all over, shaking off excess flour.
- Working in batches, sear oxtail in Dutch-oven until well browned on all sides, about 15 minutes. Remove oxtail and set aside. Wipe out Dutch-oven and return oxtail to the pot. Add red wine and enough water to cover oxtail halfway, about 3 cups. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. After 3 hours if necessary, add additional 2 cups water. Continue cooking until meat is tender and pulls away from the bone, 3 hours more.
- Remove oxtail and set aside. Pour cooking liquid into a fat separator. Allow the fat to rise to the top. Pour defatted cooking liquid back into the pot. Cook over medium-high heat until reduced and thickened, about 15 minutes. Return oxtail to pot and stir in watercress. Cook until oxtail is heated through, about 5 minutes.
- Serve oxtail either on the bone or remove the meat from the bones and transfer to a shallow dish. Pour over the reduced cooking liquid and watercress mixture and serve immediately.