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!
Nutrition Facts : Calories 1042 kcal, Carbohydrate 11 g, Cholesterol 366 mg, Fiber 3 g, Protein 109 g, SaturatedFat 23 g, Sodium 882 mg, Sugar 5 g, Fat 60 g, ServingSize 4 servings, UnsaturatedFat 0 g
CROCKPOT BRAISED OXTAILS
Oxtails are a most flavorful cut of meat but one that is not frequently served. Try them in this recipe and you will become a fan of oxtails!
Provided by Lorraine of AZ
Categories Onions
Time 9h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 107.5, Fat 7.1, SaturatedFat 1, Sodium 476.8, Carbohydrate 11, Fiber 2.9, Sugar 5, Protein 1.3
SLOW BRAISED OXTAIL
Provided by Food Network
Time 2h25m
Number Of Ingredients 7
Steps:
- Remove all excess fat from the oxtail then debone leaving all the meat intact (bones can be used for stock.) Roll the oxtail back up with caul fat (optional) and tie with butchers twine about 1 inch apart. In a very hot roasting pan sear off the oxtail on all sides then remove. In the same pan roast off the mirepoix then add the red wine, reduce, and add the stock, bring to a simmer. Add the oxtail back in and cover with foil and place into a preheated 325-degree oven and braise for approximately 2 hours. When oxtail is tender remove pan from the oven and remove the oxtail and cool. Strain the braising liquid and reduce to a sauce consistency, check seasoning. Slice the oxtail into 2-inch logs, reheat in the sauce. Remove the butcher's twine, slice and serve.
OXTAIL STEW WITH DUMPLINGS
Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.
- To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it's the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.
- To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
Nutrition Facts : Calories 812 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 2.08 milligram of sodium
BRAISED OXTAIL
I'm so glad oxtails are back in British supermarkets, after the mad cow scares. This is by my daughter's request. She's always turned her nose up at it but after having it at a friend's house, loves it. The recipe comes from Mrs Beeton's Family Cookbook. After browning the meat and onions,I bung it in the slow cooker and leave it on all day. Serve with mashed potatoes and veg.
Provided by Sherrie-pie
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash oxtail, dry it thoroughly, trim off excess fat. Joint it if necessary. Divide the thick parts in half.
- Heat the dripping in a stewpan. Fry the pieces of oxtail until browned all over, then remove them from the pan and put to one side. Fry the onions slowly until browned. Stir in the flour and cook for 1 - 2 minutes. Gradually add the water or stock, then add the seasoning, bouquet garni and spices and stir until boiling. Return the pieces of oxtail to the pan, cover with a tight-fitting lid, reduce the heat and simmer gently for 2 1/2 - 3 hours. Remove the meat and arrange it on a warmed serving dish. Add the lemon juice to the sauce and re-season if required. Strain the sauce and pour it over the oxtail. Garnish with bread croutons, julienne striped of cooked carrot and turnip.
Nutrition Facts : Calories 53, Fat 0.1, Sodium 4.3, Carbohydrate 12, Fiber 1, Sugar 2.5, Protein 1.3
BRAISED OXTAILS
Don't let the sound of "ox tails" turn you off. This dish will surpise you. Ox tails have a lot of flavor and surprisingly a lot of meat.I came up with this recipe on my own, so my measurement are not exact( I kinda just add a little of this and a little of that). Feel free to alter this to your own taste. THis is one of my families favorites. Its kinda like pot roast except it has more flavor. This is good served on a bed of rice or along side of some mashed potatoes that has the gravy on top of it.
Provided by L. Duch
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 166.2, Fat 10.4, SaturatedFat 1.6, Cholesterol 0.1, Sodium 176.2, Carbohydrate 11.8, Fiber 1, Sugar 2.2, Protein 1.1
WINE BRAISED OXTAILS
This is the most velvety, scrumptious stew-like dish! My family BEGS me to make this. It's time consuming, but so worth it! I probably only make it a couple times a year (usually in the colder months) and it's always a hit.
Provided by Zobeed
Categories Stew
Time 7h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).
- Trim oxtails and pat dry. Season oxtails with salt and pepper. In a large pot, just large enough to hold oxtails in one layer, heat 1 tablespoon olive oil over moderately high heat and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon olive oil in same manner and transfer to bowl.
- Add coarsely chopped shallots, garlic, carrots, leeks, onion, and celery to the pot just used to brown the oxtails and cook in 1 tablespoon olive oil over moderately low heat, stirring, until softened.
- Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.
- Bring liquid to a boil. Turn to a low heat and braise oxtails, covered, on the stove for 3 hours (you can also do this in the oven), or until meat is very tender.
- Transfer oxtails with a slotted spoon to a bowl. Pour braising liquid through a fine sieve into a large container and discard solids. Refrigerate overnight.
- Next day, skim the fat off the liquid. Combine the oxtails with the liquid in a large pot and simmer for another 2 to 3 hours.
- Serve with mashed potatoes.
Nutrition Facts : Calories 348.6, Fat 9.7, SaturatedFat 1.3, Cholesterol 0.5, Sodium 425.5, Carbohydrate 18.4, Fiber 1.6, Sugar 4.7, Protein 2.9
BRAISED OXTAIL (POTJIEKOS)
Potjiekos has been part of the South African culture for centuries, since the first settlements at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire. This could work as a crockpot recipe, or as a set-it and forget-it stew. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.
Provided by kolibri
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.
- Cook in 150 C/300 F oven for 2 hours.
- Add sweet potatoes and onions, and cook another 30 minutes.
- Season and serve hot.
Nutrition Facts : Calories 523.1, Fat 0.4, SaturatedFat 0.1, Sodium 162.7, Carbohydrate 92.5, Fiber 12.7, Sugar 27.6, Protein 7.4
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