Oxtails Stewed In Marinara Sauce Recipes

Steps:

• Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.
• Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)
• Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.
• Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.
• Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2 1/2 to 3 hours, or until the meat is fork tender but not falling off the bone.
• About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.
• Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.
• Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.
• When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.
• Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.
• Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.

Steps:

• Season oxtail generously with salt and pepper. In a large Dutch oven, heat oil over medium-high. Place flour in a shallow pie pan; season with salt and pepper. Dredge oxtail in flour mixture until coated all over, shaking off excess.
• Working in batches, sear oxtail in Dutch oven until well browned on all sides, about 15 minutes. Remove oxtail and set aside. Wipe out Dutch oven and return oxtail to pot. Add wine and enough water to cover oxtail halfway, about 3 cups. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. After 3 hours, add additional 2 cups water if necessary. Continue cooking until meat is tender and pulls away from bone, 3 hours more.
• Remove oxtail and set aside. Pour cooking liquid into a fat separator. Allow fat to rise to top. Pour defatted cooking liquid back into pot. Cook over medium-high heat until reduced and thickened, about 15 minutes. Return oxtail to pot and stir in watercress. Cook until oxtail is heated through, about 5 minutes.
• Serve oxtail either on the bone or with meat removed from bone and transferred to a shallow dish. Pour reduced cooking liquid and watercress mixture over meat and serve immediately.

Steps:

• Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
• Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
• Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
• Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
• Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
• Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

Steps:

• Heat the oil in the pressure cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add the wine and stir well. Continue cooking until about 25 percent of it has evaporated, 1 to 2 minutes. Add the oxtails, carrots, and olives and pour the pasta sauce on top. Sprinkle on the red pepper flakes (if using). Do not stir. Pile the potatoes on top of the sauce. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 50 minutes. (If the oxtails are not sufficiently tender, return to high pressure for 5 or 10 minutes more.) Allow the pressure to come down naturally, 10 to 15 minutes. Remove the lid, tilting it away from you to allow excess steam to escape. Transfer the potatoes from the cooker to a large serving platter or bowl. Pour the stew through a large strainer and degrease the sauce in a gravy separator. (Or refrigerate overnight and discard the congealed fat.) Discard any loose bones and shred the meat into bite-sized pieces. Return the degreased sauce, oxtails, and potatoes to the pot and reheat. Season with salt and pepper. When ready to serve, remove the potatoes and smash them coarsely with a ricer, adding olive oil (if using) and sprinkling with Parmesan as you go. Season the potatoes with salt, if needed. Set a mound of potatoes in the center of a serving platter or individual plates and surround with the oxtail meat and sauce. Garnish with basil and an extra sprinkling of grated Parmesan.