Braised Adobo Style Oxtail Food

BRAISED OXTAILS RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 275 F. In a nonreactive 5-quart Dutch oven , heat the olive oil over medium heat until very hot, but not smoking. Brown the oxtails in batches, for 5 minutes per batch. Using a slotted spoon, transfer oxtails to a bowl once they've browned.
• Add the onions and garlic to the pan and cook until tender, or about 7 minutes.
• Stir in the carrots and the tomatoes with their juice.
• Add the broth, ginger, salt, ground red pepper, and allspice. Bring to a boil.
• Stir in the browned oxtails.
• Cover the pot and place it in the preheated oven. Bake until the meat is tender, about 2 hours.
• With a slotted spoon, transfer oxtails to a warm platter. Skim and discard fat from pot liquid. Pour juice over meat and serve. Enjoy!

WINE-BRAISED OXTAIL

Steps:

• In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
• Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
• Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
• Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
• Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.

CARIBBEAN BRAISED OXTAIL WITH MANGO CHOW

Steps:

• For the Jamaican curry rub: Preheat the oven to 350 degrees F.
• Place whole coriander, allspice, anise, cumin, fenugreek, mustard and peppercorns on a sheet tray evenly spread out. Bake 3 to 5 minutes. Place the ingredients in a spice grinder or blender and grind to a fine consistency, 2 to 3 minutes. Mix in a bowl with the turmeric and store in an airtight container for later.
• For the oxtails: Combine the flour and smoked paprika in a large bowl and set aside for later. Remove 2 ounces of the dredge and set aside for thickening the sauce.
• Combine the salt, pepper and 1/2 ounce curry rub in a bowl and mix well. Place the oxtails in a large bowl. Sprinkle the oxtails with all of the seasoning. (The oxtails should be coated heavily.)
• Dredge each oxtail in the flour dredge, then shake any excess flour off. Place on a sheet tray and let sit 2 to 4 hours.
• For the Caribbean bouquet garni: Unfold a 12-by-16-inch piece cheesecloth completely so that its length is perpendicular to your waist. Place the thyme, bay leaves and chiles at the bottom of the cloth and roll up, folding the outside of the cloth in to close the ends. Wrap up until it is tight, then and tie off with the butcher's twine, leaving the string long so it can be tied to the pot.
• For the braised oxtails: Preheat the oven to 350 degrees F.
• Combine the garlic, carrots, celery and onion in a container. In a large rondeau, heat up the oil to its smoke point, 2 to 3 minutes. Sear the oxtails until bronzed on each side, then remove from the oil. Reduce heat if pan is smoking too hard, then add the diced vegetables and saute until they are translucent. Add the salt, allspice, paprika, pepper and 1/4 cup curry rub and continue to saute to toast the spices, 3 to 5 minutes. Add reserved flour dredge and mix well to incorporate, stirring for an additional 2 to 3 minutes. (This will help thicken the sauce as it braises.)
• Deglaze the pan with the sherry and bring up to a simmer. Add the chicken stock, tomato paste and oxtails and bring up to a boil. Tie the bouquet garni to the side of the pan and cover tightly with parchment and foil. Bake 1 1/2 hours, then add beans, recover, and continue to cook, stirring occasionally to prevent the beans from sticking, until oxtails are fork-tender, 1 1/2 to 2 1/2 hours more.
• For the Caribbean braised oxtail: Place 12 ounces hot oxtails in a saucepan with 2 cups sauce on medium heat. When the pan starts to boil, add the butter and cilantro. Baste each piece of oxtail 5 to 6 times with a spoon and turn off the heat.
• Mount all the rice to one side of a deep bowl and place the oxtails on top for height. Place the sauce on the other side of the bowl. Place Mango Chow on top and garnish with the cilantro sprigs, followed by 4 rings shaved chiles.
• Combine garlic, mangos, lime juice, chiles, cilantro, salt and pepper in a bowl. Mix well and adjust seasoning as needed.

FETTUCCINE WITH BRAISED OXTAIL

Steps:

• Preparing to braise
• Preheat the oven to 375°F. Season the oxtails with salt and pepper.
• Searing the oxtail
• Set a large sauté pan over medium-high heat and pour in 2 tablespoons of the canola oil. Put the oxtails in the hot oil and cook until they are browned on one side, about 5 minutes. Flip them and get some color on the other side, about 5 minutes. Place the browned oxtails in a Dutch oven.
• Sautéing the vegetables
• Drain the fat from the sauté pan. Pour in the remaining 2 tablespoons of canola oil. Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until they have browned and softened, 10 to 15 minutes. Toss in the sprigs of rosemary and thyme and cook until they are fragrant.
• Making the braising liquid
• Pour in the wine to deglaze the pan, scraping up the goodness from the bottom. Cook until the wine is reduced by three-quarters of its volume, 7 to 8 minutes. Pour in the chicken stock. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes. Pour the braising liquid over the oxtail in the Dutch oven. Cover the Dutch oven and slide it into the oven. Braise until the meat starts to fall of the bone, 2 to 2 1/2 hours. Taste a piece of the meat. Do you want more? You're done.
• Cooking the fettuccine
• Bring a large pot of salted water to a boil. Toss in the fettuccine and cook until it is a little less than al dente so that it will hold its shape. (Gluten-free pasta usually takes less time to cook than you think, especially when you are going by the manufacturer's directions on the box.)
• Preparing to make the sauce
• Remove the oxtails from the sauce and set them aside. Strain the sauce into a large saucepan. Put the saucepan over medium heat and begin reducing the liquid.
• Cutting the parsnips
• Meanwhile, slice the parsnips into small coins, starting from the thin end. When you reach halfway up the parsnip, slice it in half lengthwise. Continue cutting coins from the parsnip, the same size as those from the first half.
• Sautéing the vegetables
• Set a small sauté pan over medium-high heat and pour in the olive oil. Toss in the mushrooms and cook, stirring, until softened and wilted. Throw in the parsnips and cook, stirring occasionally, until the mushrooms are browned and the parsnips are softened, 5 to 6 minutes. Toss in the shallots and cook, stirring, until they are softened, about 5 minutes. Add the chopped rosemary and cook until it is fragrant.
• Making the sauce
• Spoon the sautéed vegetables into the stock in the saucepan. Bring to a boil, then reduce the heat to low and simmer the sauce until it has thickened, 4 to 5 minutes. Stir in the butter until it is incorporated into the sauce.
• Finishing the dish
• Add the cooked pasta to the sauce. Pick the meat off the oxtails and drop it into the sauce. Taste the sauce and season it with salt and pepper.
• To serve, spoon the pasta into large bowls and grate the Parmesan cheese over the top.

BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
• In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
• Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
• Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
• Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
• Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
• Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
• Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
• Slice the pork belly between the scores.
• To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
• Enjoy!

BRAISED OXTAILS WITH RIGATONI (CODA DI BUE BRASATA)

Steps:

• In a bowl, cover the oxtails with cold water. Let stand 30 minutes. Drain, pat dry, and season both sides with salt and pepper.
• In a large skillet, heat olive oil over medium heat. Add oxtails, being careful not to overcrowd the pan, working in batches if necessary. Cook until both sides are nicely browned; transfer to a slow cooker as they finish.
• Add the wine to the skillet to deglaze, scraping up any browned bits at the bottom of the pan, then transfer to the slow cooker. Add the vegetables, garlic, herbs and tomatoes with their juices. Season with salt and pepper. Cook on low 6 hours or high 3 hours.
• Cool to room temperature. Remove the oxtails to a plate. Skim as much fat as possible from the surface. Puree the vegetables with a blender or immersion blender, or use a potato masher for a chunkier sauce.
• Remove the meat from the bones and shred coarsely, then return to the sauce. (This step can be skipped and the oxtails served intact, if preferred).
• Prepare the rigatoni according to package directions. Reserve 1 cup of the pasta cooking water before draining. While pasta cooks, reheat the sauce.
• When the pasta is cooked and drained, return it to the pasta cooking pot with half the sauce. Bring to a boil, gently tossing to coat the pasta with sauce. Add a few spoonfuls of the cooking water if needed to get the right consistency. Add the cheese, adjust salt and pepper and serve with the extra sauce ladled on top.

BRAISED OXTAILS

Steps:

• Season ox tails with salt, pepper and garlic powder.
• Heat oil in bottom of large pot.
• Brown tails on all sides.
• Remove tails and add chopped vegatables to pot and saute until tender.
• Add the tails back into pot then pour beer over mixture, deglazing all the brown bits off the bottom of pan.
• Drop a bullion cube inches.
• Cover and simmer for about 2 hours or until tails are tender.
• If desired, thicken juices with cornstarch and water mixture.