INSANELY GOOD OXTAIL STEW
Let the oven do the hard work - this rich, oozy oxtail stew is well worth the wait.
Provided by Jamie Oliver
Categories Mains Beef Dinner Party Father's day St. George's Day Sunday lunch Bonfire night recipes
Time 6h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
- Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
- Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
- Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
- Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
- Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
- Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
Nutrition Facts : Calories 523 calories, Fat 38 g fat, SaturatedFat 14.2 g saturated fat, Protein 28.4 g protein, Carbohydrate 12 g carbohydrate, Sugar 6.4 g sugar, Sodium 0.7 g salt, Fiber 2.6 g fibre
JAMAICAN OXTAIL STEW
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke - about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
- Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.
Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams
AFRICAN-STYLE OXTAIL STEW
Oxtail is my favorite meal and I serve this recipe to all my friends and use it for my frozen food business. Everyone loves it. I call it God's food as it is so delicious! This meal is very rich, but oh so good! Oxtail is easily available here in Africa but I have heard it can be obtained in the US.
Provided by Gail
Categories World Cuisine Recipes African
Time 3h35m
Yield 6
Number Of Ingredients 14
Steps:
- Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
- Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
- Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.
Nutrition Facts : Calories 669 calories, Carbohydrate 22.7 g, Cholesterol 249.7 mg, Fat 31.8 g, Fiber 5.6 g, Protein 74.2 g, SaturatedFat 12.9 g, Sodium 1091.6 mg, Sugar 5 g
TAIWANESE STYLE OXTAIL STEW
No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice.
Provided by eli2884
Categories Main Dish Recipes
Time 4h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
- After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 13.3 g, Cholesterol 249.7 mg, Fat 35.5 g, Fiber 2.8 g, Protein 72.3 g, SaturatedFat 13.6 g, Sodium 1045.1 mg, Sugar 6.1 g
LASHELLA'S FAVORITE OXTAIL STEW
Make and share this Lashella's Favorite Oxtail Stew recipe from Food.com.
Provided by GingerlyJ
Categories Stew
Time 4h15m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 339.1, Fat 7.8, SaturatedFat 1.2, Sodium 631.6, Carbohydrate 28.6, Fiber 4.9, Sugar 10.6, Protein 6.9
BEST BAJAN OXTAIL STEW
I learned to make this when I was living in Barbados. My friend, who is the grandson of a well known local cook in Speightstown (Mile and a Quarter), never used measurements, so everything here is approximated to the best of my ability. Feel free to play around with it, as it is hard to go wrong. You can find all the ingredients at any West Indian supermarket. This is the best oxtail stew I have ever had and I consider myself quite the connoisseur. If you want to impress your West Indian friends, try this delicious dish.
Provided by Karen in Toronto
Categories Stew
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Marinade: put the clean oxtail in a large bowl and add all the ingredients to the meat so it is completely coated. Cover bowl, refrigerate and allow to marinate for at least 1 hour or overnight.
- Stew: Heat vegetable oil and brown sugar on medium in a large pot until the mixture turns a light brown. Add the oxtail and brown them for a few minutes per side. Add browning sauce and stir.
- Add water so that meat is almost covered. Turn heat up and add bay leaves, scotch bonnet pepper (make sure this doesn't break!), cloves and herbs. Cover pot and bring to the boil then reduce heat to medium and cook for 3 hours, or until meat is extremely tender. Stir every 30 minutes and add hot water whenever necessary: meat should always be mostly covered.
- Remove scotch bonnet pepper carefully after about 1 1/2 hours of cooking. After 3 hours, or when the meat is done, add beef bouillon, ketchup, potatoes and carrots. Cook for another 30 minutes.
- Taste and see if you need to add anymore spices or salt. It should be perfect at this point. If the sauce needs thickening just add a teaspoon of cornstarch or flour. Serve with rice and peas and a side of coleslaw. Enjoy!
MAMA CHAN'S OXTAIL STEW
I've eaten oxtail stew all my life, but it gave me special comfort when my mother made it for me when I was pregnant and having difficulty eating anything. I couldn't resist the delicious aroma and it became a staple during the rest of my pregnancy. Mama's version simmers for hours on the stovetop; as I developed this Instant Pot® version she was adamant about capturing all the dish's nuances to keep the flavor the same even as the cooking time is cut in half. The consistency of the gravy is a little looser, but all the elements are there: the melting sweetness of carrots, onions and shallots; the richness of the sauce; and the tender, irresistible oxtail pieces. It's a hearty, substantial meal for your tummy and your heart.
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the oxtail and half the ginger coins in a large wide pot and cover with water by 1 inch. Bring to a rolling boil over high heat. Reduce the heat to medium and let simmer for 10 minutes. If foam forms on the surface, use a large wide spoon to spoon it off and discard.
- Carefully transfer the pieces with a slotted spoon or tongs to a colander and rinse under cold water. Place colander over a large bowl and set aside. Discard the water.
- In a medium bowl, whisk the oyster sauce, soy sauce and sugar together until combined. Set aside.
- Heat 2 tablespoons of the oil in a large wide nonstick skillet or Dutch oven over high heat. Once shimmering, add the remaining ginger coins, the carrots and onions. Toss until the vegetables are well coated in the oil and slightly golden brown, 2 to 4 minutes. This will prevent the carrots from breaking apart during braising. Transfer the vegetables to a 6-quart Instant Pot®.
- Return the skillet to high heat. Add the remaining tablespoon of canola oil and heat until shimmering. Add the shallots and cook, stirring, until golden brown, 1 to 2 minutes. Add the ketchup and bring to a full boil, about 30 seconds. Add the blanched oxtail pieces. Toss until the oxtail is fully coated. Add the oyster sauce mixture to the skillet and toss until everything is coated and the sauce is syrupy. Let simmer until the sauce has slightly thickened, about 5 minutes. Taste the sauce and season with more soy sauce if needed. Transfer to the pot with the carrots. Add 4 cups of water.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 30 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes).
- Being careful of any remaining steam, unlock and remove the lid. Skim up to 1/2 cup of fat from the top of the stew. Set to high sear/sauté and add the tomatoes. Let cook, uncovered, until the tomato quarters have softened and are falling apart, about 15 minutes. Serve with rice.
OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES
Hearty, grass-fed oxtail in a rich, savory red wine base with root vegetables... The perfect antidote to a winter blizzard. Worth the effort; oxtail is special! Garnish with sour cream, if desired.
Provided by METG
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h55m
Yield 8
Number Of Ingredients 14
Steps:
- Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.
- Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.
- Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.
- Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.
- Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.
- Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.
- Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.
- Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 15.3 g, Cholesterol 46.8 mg, Fat 11.2 g, Fiber 3.6 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 339.7 mg, Sugar 5.6 g
SPANISH-STYLE OXTAIL STEW
Famous in the south of Spain, this is simple to make and perfect for fall and winter season.
Provided by jetman
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
- Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
- Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.
Nutrition Facts : Calories 1013.4 calories, Carbohydrate 18.4 g, Cholesterol 332.9 mg, Fat 50.3 g, Fiber 4.2 g, Protein 95.3 g, SaturatedFat 19.5 g, Sodium 929.2 mg, Sugar 7 g
OXTAIL AND RED WINE STEW RECIPE
Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.
Provided by Claire Saffitz
Yield 8 servings
Number Of Ingredients 20
Steps:
- Heat oil in a medium skillet over medium. As soon as oil is shimmering, add panko and cook, stirring often, until golden brown, about 3 minutes. Season with salt and pepper. Remove from heat and mix in chives and thyme. Let cool.
- Grate beet on the large holes of a box grater into a medium bowl. Grate about 1" of horseradish on the small holes of grater into the same bowl. Add vinegar and honey and season with salt and pepper; mix well. Let sit at room temperature at least 15 minutes before serving.
- Season oxtails very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook oxtail in a single layer, turning once, until browned on both sides, 8-10 minutes per batch. As oxtail pieces finish cooking, transfer to a large plate.
- Reduce heat to medium and cook leeks, celery, and garlic, cut side down, in the same pot, stirring leeks and celery occasionally, until leeks are softened and browned in spots and garlic is golden brown, about 5 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pot, until vegetables are coated and paste is slightly darkened in color, about 3 minutes. Gradually add wine, stirring to release any bits stuck on bottom of pot, then add 6 cups water and thyme. Season generously with salt and pepper and bring to a simmer. Return oxtails to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is fork-tender, 3-31/2 hours.
- Uncover and remove pot from heat. Transfer oxtails to a cutting board and let cool 15-20 minutes. Pull meat from bones and tear into bite-size pieces; discard fat and cartilage. Add meat and bones back to pot as you go. Let stew cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
- Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt and pepper if needed. Ladle into bowls and serve with Herby Panko, Horseradish-Beet Relish, parsley, Parmesan, and/or pepperoncini as desired.
- Relish can be made 2 days ahead. Cover and chill. Stew can be made 3 days ahead. Keep chilled.
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