The amount of liquid needed while cooking oxtails on a stovetop can vary depending on the recipe and cooking method you are using. Oxtails are a tough and flavorful cut of meat that benefit from long, slow cooking to become tender and develop rich flavors.
Here's a general guideline for cooking oxtails on a stovetop:
Browning the Oxtails: Start by browning the oxtails in a large, heavy-bottomed pot or Dutch oven. You don't need any liquid at this stage; the oxtails will release some of their fat, which will help with the browning process.
Adding Aromatics: Once the oxtails are browned, you can add aromatics like onions, garlic, and other vegetables to enhance the flavor. At this point, you can also add any dry seasonings or herbs.
Deglazing: To build a flavorful base for the cooking liquid, you can deglaze the pot with some wine, broth, or other liquid. This helps to lift the browned bits from the bottom of the pot and infuse more flavor into the dish.
Adding Cooking Liquid: After deglazing, you can add enough cooking liquid to partially submerge the oxtails. The liquid can be broth, stock, wine, water, or a combination of these. The amount of liquid will depend on the size of the pot and the quantity of oxtails you're cooking. Generally, you want enough liquid to ensure the oxtails are mostly covered, but not fully submerged as you want some of the meat to be exposed to develop a rich, concentrated flavor.
Simmering: Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the oxtails simmer gently. Check the liquid level occasionally during cooking and add more liquid if needed to prevent the pot from drying out. The goal is to maintain a gentle simmer throughout the cooking process.
The exact amount of liquid you need will vary depending on the recipe, the size and quantity of oxtails, and your personal preference. It's always a good idea to refer to a specific recipe for more precise measurements and cooking times.
Remember, the slow and low cooking process is essential for tenderizing oxtails, and it's crucial to keep an eye on the liquid level to avoid burning or drying out the meat.