OXTAIL STEW
Based on a Sunset Magazine recipe of several years ago. This can be made in the crockpot. Also, potatoes and/or other veggies can be added.
Provided by ccferne
Categories Stew
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place oxtails in a heavy soup kettle or dutch oven. Add soy sauce, oyster sauce, and liquor. Cover and marinate for one hour.
- Cook covered over medium heat for 30 minutes to draw out juices.
- Uncover. Bring to a boil and turn often till meat is browned and liquid is evaporated. Add garlic, bay leaves, oregano, and one onion, coarsely chopped, along with 1/4 cup beef broth. Cook and stir to deglaze pan.
- Add remaining beef broth. Cover and simmer gently until meat is tender when piereced (about 3 hours).
- Remove pan from heat. Strain broth into a large saucepan or bowl. Discard onion and herbs; set meat aside. When meat is cool, remove it from bones, cut in bite-sized pieces, and return to broth. Refrigerate several hours or overnight.
- Skim off and discard fat. Bring broth to a boil. Add celery, carrot, and 2 medium onions, coarsely chopped. Reduce heat, cover, and simmer until veggies are tender (about 20 minutes).
OXTAIL STEW
I had never tried oxtails before, but decided to give them a try after seeing them in the grocery store. Finding a recipe was a little harder, but we enjoyed this easy recipe from The Canadian Living Cookbook.
Provided by lazyme
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large bag, mix together flour, 2 teaspoons salt and pepper. Shake oxtails, a few at a time, until evenly coated. Set aside any leftover flour mixture.
- In large flameproof casserole or Dutch oven, melt shortening over medium-high heat. Brown oxtails completely, adding more shortening if pan looks dry. Set aside as they brown.
- Add onions to pan and cook until softened. Drain off any excess fat. Stir in boiling water, bouillon cubes and bay leaf; return oxtails to pan.
- Cover and bake in 325ºF (160º C) oven for 2-1/2 to 3 hours or until oxtails are tender. (If oxtails are fatty, prepare recipe to this point. Cool and refrigerate overnight; remove fat before continuing.)
- Add carrots, potatoes, rutabaga, celery and remaining salt to stew. Cover and bake for about 45 minutes longer or until vegetables are tender and stew is heated through. If desired, thicken stew with 2 tablespoons of reserved seasoned flour blended with cold water. Stir into stew and heat to boiling, stirring constantly.
Nutrition Facts : Calories 310, Fat 7.3, SaturatedFat 1.8, Cholesterol 0.2, Sodium 1584.9, Carbohydrate 56.9, Fiber 9, Sugar 13.7, Protein 7
OXTAIL STEW
Make and share this Oxtail Stew recipe from Food.com.
Provided by CJAY8248
Categories Stew
Time 4h10m
Yield 1 stew, 4 serving(s)
Number Of Ingredients 12
Steps:
- Roll oxtails in flour and brown well in butter or shortening. Brown onion at the same time. Add beef broth and water, tomatoes and bay leaf, salt, and pepper. Simmer 4 hours. At end of 3 hours add carrots, celery, and parsley. Thicken gravy with flour and butter, and serve all together including potatoes.
Nutrition Facts : Calories 288.8, Fat 0.9, SaturatedFat 0.1, Cholesterol 0.4, Sodium 1054.1, Carbohydrate 64.2, Fiber 8.8, Sugar 7.2, Protein 8.8
OXTAIL AND RED WINE STEW RECIPE
Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.
Provided by Claire Saffitz
Yield 8 servings
Number Of Ingredients 20
Steps:
- Heat oil in a medium skillet over medium. As soon as oil is shimmering, add panko and cook, stirring often, until golden brown, about 3 minutes. Season with salt and pepper. Remove from heat and mix in chives and thyme. Let cool.
- Grate beet on the large holes of a box grater into a medium bowl. Grate about 1" of horseradish on the small holes of grater into the same bowl. Add vinegar and honey and season with salt and pepper; mix well. Let sit at room temperature at least 15 minutes before serving.
- Season oxtails very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook oxtail in a single layer, turning once, until browned on both sides, 8-10 minutes per batch. As oxtail pieces finish cooking, transfer to a large plate.
- Reduce heat to medium and cook leeks, celery, and garlic, cut side down, in the same pot, stirring leeks and celery occasionally, until leeks are softened and browned in spots and garlic is golden brown, about 5 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pot, until vegetables are coated and paste is slightly darkened in color, about 3 minutes. Gradually add wine, stirring to release any bits stuck on bottom of pot, then add 6 cups water and thyme. Season generously with salt and pepper and bring to a simmer. Return oxtails to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is fork-tender, 3-31/2 hours.
- Uncover and remove pot from heat. Transfer oxtails to a cutting board and let cool 15-20 minutes. Pull meat from bones and tear into bite-size pieces; discard fat and cartilage. Add meat and bones back to pot as you go. Let stew cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
- Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt and pepper if needed. Ladle into bowls and serve with Herby Panko, Horseradish-Beet Relish, parsley, Parmesan, and/or pepperoncini as desired.
- Relish can be made 2 days ahead. Cover and chill. Stew can be made 3 days ahead. Keep chilled.
JAMAICAN OXTAIL STEW
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke - about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
- Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.
Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams
KATHERINE OXTAIL STEW
Oxtail is one of those cuts that doesn't seem to be popular any more. However this stew from Katherine in the Northern Territory is still popular. Times are guestimates.
Provided by Missy Wombat
Categories Stew
Time 2h10m
Yield 1 large pot
Number Of Ingredients 11
Steps:
- Trim the excess fat off the oxtail.
- In a large pot or Dutch oven, fry the oxtails until browned and cooked through.
- Remove from pot.
- Place diced ginger, onion and garlic in pot with meat juices and cook until onions are brown and soft.
- Throw in dollops of tomato paste and mix well.
- Return oxtails to the pot and add 1/2 cup of beef stock and keep mixing over heat.
- Add all the chopped up vegetables to the meat mixture.
- Add remaining stock and cook until vegetables are cooked.
- For a more tender meat, stew for a longer period.
- You may have to add a cup or two of beef stock or water to prevent drying out.
Nutrition Facts : Calories 706.7, Fat 11.8, SaturatedFat 2.1, Sodium 2145, Carbohydrate 135.2, Fiber 25.8, Sugar 39.2, Protein 22.6
AFRICAN-STYLE OXTAIL STEW
Oxtail is my favorite meal and I serve this recipe to all my friends and use it for my frozen food business. Everyone loves it. I call it God's food as it is so delicious! This meal is very rich, but oh so good! Oxtail is easily available here in Africa but I have heard it can be obtained in the US.
Provided by Gail
Categories World Cuisine Recipes African
Time 3h35m
Yield 6
Number Of Ingredients 14
Steps:
- Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
- Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
- Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.
Nutrition Facts : Calories 669 calories, Carbohydrate 22.7 g, Cholesterol 249.7 mg, Fat 31.8 g, Fiber 5.6 g, Protein 74.2 g, SaturatedFat 12.9 g, Sodium 1091.6 mg, Sugar 5 g
TAIWANESE STYLE OXTAIL STEW
No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice.
Provided by eli2884
Categories Main Dish Recipes
Time 4h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
- After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 13.3 g, Cholesterol 249.7 mg, Fat 35.5 g, Fiber 2.8 g, Protein 72.3 g, SaturatedFat 13.6 g, Sodium 1045.1 mg, Sugar 6.1 g
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