SLOW COOKER OXTAIL STEW
Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
- Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
- Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
- Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g
HEARTY OXTAIL STEW
An old family recipe and one of my favorite things to eat on a cold winter day! Notes: I like to keep the oxtail meat on the bones when serving- they taste delicious, too! But feel free to remove them after cooking and shred the meat if you prefer. Also try adding less water to this recipe and making a pot-pie from it.
Provided by jlhgirl540
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Roll oxtails in flour, lightly and evenly brown them in butter in a large stew pot.
- Add water, salt and pepper, onions, canned tomatoes (be sure to include all the liquid as well), tomato paste, Worcestershire, sugar, celery salt, cloves, bay leaves and carrots to the pot.
- Bring ingredients to a boil; cover, and simmer for 2 hours, stirring occasionally.
- Add green beans, potatoes and barley to the stew. Simmer for 1 more hour, stirring occasionally.
- Let cool and skim grease if desired. Serve and enjoy! :).
- If you can't eat all of it, don't worry, it's even more delicious & flavorful the next day! It also freezes quite well.
BRAISED OXTAIL STEW
This braised oxtail stew is my family's favorite dish. It is hearty and perfect on a cold winter day to enjoy with family and friends. You are guaranteed to get compliments, and have the plates licked clean.
Provided by fed1999
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.
- Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.
- Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
- Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.
Nutrition Facts : Calories 681.9 calories, Carbohydrate 13.7 g, Cholesterol 249.7 mg, Fat 33.8 g, Fiber 2.5 g, Protein 73.6 g, SaturatedFat 13.4 g, Sodium 534.1 mg, Sugar 5.2 g
EASY OXTAIL STEW
This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.
Provided by latricia jones
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
- Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g
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