Rabo Encendidooxtail Stew Recipes

Steps:

• Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
• Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
• Remove the meat and add onion, peppers, carrots, and potatoes.
• Saute until the onions are somewhat translucent.
• Add garlic/salt mixture and continue cooking for about a minute.
• Add remaining ingridients, including meat.
• Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
• Remove bay leaves and serve hot over white rice.

Steps:

• Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
• Drain oxtails, discarding all but 1/2 cup of the marinade.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
• Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
• Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

Steps:

• Coat oxtail pieces with the flour and Cajun seasoning, sear them in 3 tablespoons oil, and remove from the pan. Pour off the fat from the pan, deglaze with the Port, and pour off the Port, reserving it for later use.
• In the same pot, caramelize the onions, carrot, celery, and peppers. Deglaze with the red wine. Add the oxtails to the vegetables. Adding in the tomatoes, chipotle, Sherry, bay leaves, thyme, and Port, and simmer for approximately 3 hours.
• Season, to taste, with salt and pepper and serve.

Steps:

• Dredge the meat with flour.
• In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
• Remove meat.
• Sauté the onions and green pepper in the same pan.
• When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
• Add the tomato sauce, wine, beef broth and all spices.
• Return meat to pot.
• Add the potatoes, carrots and celery.
• Bring to a boil and cover.
• Simmer for two hours or until meat is tender on low heat, stirring occasionally.
• Adjust seasonings, if necessary.
• Add additional beef broth if needed.
• Remove bay leaves, and serve hot.

Steps:

• Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 2 tablespoons oil and remove from the pan. Degrease the pan, deglaze with tardio, and reserve for later use.
• In a separate pot, heat 1 tablespoon oil and caramelize the onions, carrot, celery, and frying peppers, then deglaze with the red wine. Add the oxtail to the vegetables and then the reserved tardio. Add in the tomatoes, chipotles, pisco, bay leaves, and thyme, and stew for approximately 3 hours.
• Season, to taste, with salt and pepper and serve with yellow rice.

Steps:

• Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
• Then degrease the pan and deglaze with port and reserve for later use.
• In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
• Add the oxtails to the vegetables.
• Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
• Season to taste with salt and pepper and serve.

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).

Steps:

• Trim as much fat from pieces as possible (easier done when cold). Add olive oil to a pressure cooker, bring to medium heat. Add oxtail pieces to brown tops and bottoms Add all other ingredients, plus water until top of meat submerged Pressure cook for 35-40 minutes. Remove lid, let liquid settle, and remove as much grease as possible. Serve over rice with plantains

Steps:

• In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
• Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
• Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).