Crock Pot Oxtail Stew Food

OXTAIL STEW

Steps:

• In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
• In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
• Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
• At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
• Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
• Yield: 4 to 6 servings

SLOW COOKER OXTAIL STEW

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.

GINA'S OXTAIL STEW

Steps:

• Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.
• Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
• Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.
• Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.
• Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.
• Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and melt. Stir in the chives, Parmesan and lemon.
• Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve.

CROCKPOT BRAISED OXTAILS

Steps:

• Heat oil in a large skillet. Brown oxtails on all sides. Remove oxtails to a plate and add carrots and onions to the skillet; cook 10 minutes until soft. Add paprika, salt, saffron and pepper; stir well.
• Place 1/4 of vegetables in a 4-quart crockpot. Add oxtails in a single layer. Repeat layers and continue until vegetables and oxtails are all used up. Add any juices left in the plate plus the 1/4 cup water.
• Cover and cook on LO heat for 8-9 hours.

CROCK POT CURRY OXTAIL STEW RECIPE - (4.5/5)

Steps:

• Method Cut the oxtail into joints and wash thoroughly. Place meat in a crock pot and add the spices and boiling water. Set on high for four hours, adding more stock when necessary. After two hours add salt, pepper, onion, carrot and turnip. Remove spices and skim off as much fat as possible. Melt the butter in a pan, add the cake flour and fry until brown. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens. Simmer for 15 minutes. Serve with basmati rice

SLOW COOKER (CROCK POT) OXTAIL BARLEY SOUP

Steps:

• Saute celery and onions till tender.
• In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
• Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
• When meat is tender, take meat off bones and return to broth.
• Bring broth to boil and add quick-cooking barley and tomatoes.
• Cover and cook for 15 minutes or until barley is tender.
• Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.