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Mandie Lowe posted an update
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Scoolinar
We enjoy eating oxtail. Here, I served it with mashed potatoes for our dinner. I left plenty of space on the plate, for the bones! It was very tender and easy to remove from the bone. My least favourite part of making oxtail is searing the meat. I use a splatter guard, but it still spits fat at me when I turn over the pieces.
Orsolya Csernák, Sussan Estela Olaya and Sol Damiani5 Comments-
Level:
Scoolinary Team
That dinner sounds amazing!
Oxtail is a delicious dish, but I understand how tricky it can be to brown the meat with all the grease splatters. I like the side option you chose. Your result looks truly delicious. Thanks for sharing!
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Scoolinary Team
Is there a trick to prevent this fat spitting, @sussan_scoolinaryteam ?
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Scoolinar
@Sol Damiani I’d love to know if Sussan has any suggestions! Here is the splatter guard I used. It works well, but when I lift it up to turn over the pieces of meat, I am back in the line of fire 😅
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Level:
Scoolinary Team
Hi Mandie.
Frying or searing meat, especially cuts with bone like oxtail, can cause oil splatters due to moisture in the meat or the high temperature of the oil. Here are some tips to reduce splatters:
Dry the meat thoroughly:Before searing, make sure to pat the meat dry with paper towels. Moisture on the surface of the meat is one of the main causes of splattering when it comes into contact with hot oil.
Control the oil temperature: If the oil is too hot, it is more likely to splatter. Heat the oil over medium-high heat instead of very high heat. Oil that is too hot can cause the moisture in the meat to rapidly turn into steam, which leads to splattering. When you want to turn the meat, try lowering the heat, then flip the meat and immediately turn the heat back up and cover the pan to avoid any splattering that could cause harm.
Use a lid or splatter screen: Place it in a way that allows ventilation to prevent steam buildup.
Let the meat sit at room temperature: If the meat is very cold, the temperature difference between the meat and the oil can cause splattering. Let the meat sit at room temperature for about 30 minutes before cooking to reduce this difference.
Tilt the lid when uncovering: When you need to flip the meat, tilt the lid toward you and remove it slowly so that any oil drips back into the pan and not toward you.
Use long utensils:When turning the meat, use tongs or a long spatula to keep your hands and arms away from the hot oil.
If you follow these tips, you should be able to significantly reduce splatters when searing meat for your oxtail stew.
I hope these tips are helpful.
Best regards.
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Level:
Scoolinar
@Sussan ScoolinaryTeam Thank you so much, Sussan, you’re the best! I didn’t dry the meat and I kept the heat on max, so next time I will definitely try those tips!
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