Oxtail Stew With Red Wine And Root Vegetables Recipes

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OXTAIL STEW

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 6 servings

Number Of Ingredients 21



Oxtail Stew image

Steps:

  • Trim any excess fat from the oxtail pieces. Combine the oxtail with the brandy and lime juice in a large bowl and marinate for at least 2 hours and up to overnight in the refrigerator.
  • Preheat the oven to 350 degrees F. Remove the oxtail from the marinade, rub all over with the oil and season with salt and pepper. In a large heavy-bottomed pan, cook the oxtail in the oven, uncovered, until brown, about 30 minutes. Add the red wine and cook uncovered for 15 minutes more.
  • Combine the beef broth, tomato paste, garlic powder, herbes de Provence, Italian seasoning, paprika, lemon pepper, cumin, garlic pepper, nutmeg and sage in a bowl. Add to the oxtail and mix well. Cover and cook until the meat is almost tender, about 1 hour 30 minutes. Add the celery, carrots and potatoes and cook until the meat is fully tender and the vegetables are done, 15 to 20 minutes. Remove from the oven and skim any excess fat from the top using a flat wide-bottomed spoon.
  • Combine the cornstarch with 1 cup cold water in a small bowl, stirring until the cornstarch is fully dissolved. Stir the cornstarch into the stew and cook until thickened, 15 to 20 minutes. Season with salt and pepper to taste. Ladle into bowls and serve.

3 to 4 pounds oxtail pieces
1/2 cup brandy
Juice of 3 limes
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 to 3 cups red wine
2 to 3 cups beef broth
3 tablespoons tomato paste
1 1/2 tablespoons garlic powder
1 tablespoon herbes de Provence
1 tablespoon Italian seasoning
1 tablespoon paprika
1 1/2 teaspoons lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic pepper seasoning
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage
4 ribs celery, cut in 1-inch pieces
3 large carrots, cut in 1 1/2-inch pieces
3 large russet potatoes, peeled and cut in 1 1/2-inch pieces
1 tablespoon cornstarch

OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES

Hearty, grass-fed oxtail in a rich, savory red wine base with root vegetables... The perfect antidote to a winter blizzard. Worth the effort; oxtail is special! Garnish with sour cream, if desired.

Provided by METG

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h55m

Yield 8

Number Of Ingredients 14



Oxtail Stew with Red Wine and Root Vegetables image

Steps:

  • Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.
  • Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.
  • Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.
  • Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.
  • Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.
  • Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.
  • Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.
  • Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 15.3 g, Cholesterol 46.8 mg, Fat 11.2 g, Fiber 3.6 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 339.7 mg, Sugar 5.6 g

1 ½ pounds beef oxtails, cut into pieces
sea salt and ground black pepper to taste
3 tablespoons coconut oil, divided
4 medium carrots, divided
2 ribs celery, chopped
1 medium yellow onion, chopped
2 ½ cups red wine, divided
2 cups beef broth
3 cloves garlic, or more to taste, peeled
2 leaf (blank)s bay leaves
¼ teaspoon ground thyme, or to taste
2 medium turnips, diced
2 medium parsnips, diced
1 tablespoon minced fresh parsley, or to taste

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



Oxtail Stew image

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

1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
4 lbs oxtails, cut at joints
2 tablespoons shortening
2 onions, cut in quarters
4 cups boiling water
2 beef bouillon cubes
1 bay leaf
6 carrots, cut in chunks
3 potatoes, cut in chunks
2 cups rutabagas, chopped
1 cup celery, diagonally sliced
1/2 cup cold water (optional)

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



Easy Oxtail Stew image

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

2 pounds beef oxtail, cut into pieces
6 cups water
1 (14 ounce) can beef broth (such as Swanson®)
1 large onion, chopped
2 cloves garlic, minced, or more to taste
½ teaspoon onion salt
salt and ground black pepper to taste
6 medium unpeeled red potatoes, cubed
1 cup sliced carrots
1 cup sliced fresh mushrooms
½ medium green bell pepper, chopped
1 bunch green onions, chopped

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



Oxtail and Red Wine Stew Recipe image

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.

3 Tbsp. extra-virgin olive oil
1/2 cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
2 Tbsp. finely chopped chives
2 tsp. thyme leaves
1 medium beet, preferably golden, trimmed, peeled
1 small knob horseradish, peeled
1 Tbsp. red wine vinegar
1/2 tsp. honey
Kosher salt, freshly ground pepper
5 lb. oxtails or beef short ribs, cut into 2" segments, patted dry
Kosher salt, freshly ground pepper
3 Tbsp. extra-virgin olive oil
2 large leeks, white and pale green parts only, halved lengthwise, then sliced crosswise into 1/2" pieces
4 celery stalks, sliced 1/2" thick
2 heads of garlic, halved crosswise
1/4 cup tomato paste
1 (750-ml) bottle red wine
1 bunch thyme, stems tied together with kitchen twine
Parsley leaves, grated Parmesan, and/or sliced jarred pepperoncini (for serving; optional)

BEEF STEW WITH RED WINE & VEGETABLES

This recipe hails from Oz (via about.com)- it certainly caught my eye as being the comfort food I want with our cold weather; using primarily items from our freezer/pantry. Will use dried marjoram if ours has died back to ground. Will opt for crimini or standard white 'shrooms & augment with my dried shitakes (they are chewy after reconstituting). After deglazing the pan I plan to put it all in my Dutch oven & bake until just right (more efficiently uses the heat from our propane than on the stovetop). Will serve with fresh ciabatta bread (Recipe#29100 - How embarrassing, this is my "go-to" ciabatta recipe & I have never reviewed it! It's awesome!) & braised kale.

Provided by Busters friend

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 16



Beef Stew With Red Wine & Vegetables image

Steps:

  • Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
  • Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
  • Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
  • Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
  • Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
  • Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
  • After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
  • Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

Nutrition Facts : Calories 586, Fat 22.7, SaturatedFat 7.9, Cholesterol 110, Sodium 691.3, Carbohydrate 46, Fiber 6.8, Sugar 9.6, Protein 37.6

1/2 cup all-purpose flour
2 tablespoons butter
4 tablespoons olive oil
2 lbs boneless beef chuck (cut into large cubes)
1 brown onion, diced
1/4 cup tomato paste
2 cups dry red wine
1 cup water
4 cups low sodium beef broth
1 tablespoon dark brown sugar
1 teaspoon sea salt
4 yellow potatoes, cut into quarters
4 carrots, cut into thick slices
15 shiitake mushrooms, stemmed and caps cut into thick slices
2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
1/2 teaspoon black pepper, freshly ground

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From jotscroll.com


INSTANT POT RED WINE OXTAIL STEW - MARY'S HAPPY BELLY
Heat up a large pot with water and blanche the oxtail for about 1 minute. Drain and pat dry. In a large pot, pan, add oil and turn up the heat. Season both sides of the oxtail with salt and pepper and brown all sides. If using an Instant Pot, press the saute function, Brown in batches as needed. Remove and leave aside.
From maryshappybelly.com


OXTAIL STEW WITH RED WINE AND PORT | FOOD TO LOVE
Transfer to cooker. Add wine and port to pan; bring to the boil. Boil, uncovered, until reduced to 1 cup. Transfer to cooker with stock, thyme and bay leaf. Cook, covered, on low, for 8 hours. Discard thyme and bay leaf. Remove oxtail; cover to keep warm. Cook sauce, uncovered, on high, for 30 minutes or until thickened.
From foodtolove.co.nz


[RECIPE] RED WINE BRAISED OXTAIL STEW WITH TOMATOES AND OKRA
1/2 bottle of red wine 1 tsp. of dried thyme 4 bay leaves Cooking oil Season the oxtail with salt and pepper on both sides. Brown the oxtail in a pot with some oil. Remove the oxtail from the pot and set aside. Using the same pot, cook the shallots and garlic, followed by the carrots and the fresh tomatoes.
From maryshappybelly.com


BRAISED OXTAIL STEW, RED WINE, POTATOES, ROOT VEGETABLES …
Jan 29, 2013 - Braised oxtail stew, red wine, potatoes, root vegetables #bocabistro. Jan 29, 2013 - Braised oxtail stew, red wine, potatoes, root vegetables #bocabistro . Jan 29, 2013 - Braised oxtail stew, red wine, potatoes, root vegetables #bocabistro. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


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