OXTAIL STEW
Provided by Sunny Anderson
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 16
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
OXTAIL STEW
This really rich oxtail stew recipe makes the most of this economical cut of meat for a British classic.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 150C/130C Fan/Gas 2.
- Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat then set aside on a plate. Repeat with the remaining oxtail pieces.
- Heat 2 tablespoons of the oil in a large frying pan. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. You may need to add extra oil if the pan looks dry at any point during the browning step. Put the browned oxtail into a flameproof casserole dish. (You may need to do this in batches.)
- Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally.
- Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Cover with a lid and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce.
- After 3 hours, the meat should be falling off the bone and the sauce should be thick. Remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside and keep warm.
- Skim any fat that has pooled on the surface of the sauce.
- Divide the oxtail pieces between six warmed plates and spoon over the sauce. Sprinkle with the chopped parsley, if using, and serve with mashed potato and steamed vegetables.
OXTAIL STEW
I had never tried oxtails before, but decided to give them a try after seeing them in the grocery store. Finding a recipe was a little harder, but we enjoyed this easy recipe from The Canadian Living Cookbook.
Provided by lazyme
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large bag, mix together flour, 2 teaspoons salt and pepper. Shake oxtails, a few at a time, until evenly coated. Set aside any leftover flour mixture.
- In large flameproof casserole or Dutch oven, melt shortening over medium-high heat. Brown oxtails completely, adding more shortening if pan looks dry. Set aside as they brown.
- Add onions to pan and cook until softened. Drain off any excess fat. Stir in boiling water, bouillon cubes and bay leaf; return oxtails to pan.
- Cover and bake in 325ºF (160º C) oven for 2-1/2 to 3 hours or until oxtails are tender. (If oxtails are fatty, prepare recipe to this point. Cool and refrigerate overnight; remove fat before continuing.)
- Add carrots, potatoes, rutabaga, celery and remaining salt to stew. Cover and bake for about 45 minutes longer or until vegetables are tender and stew is heated through. If desired, thicken stew with 2 tablespoons of reserved seasoned flour blended with cold water. Stir into stew and heat to boiling, stirring constantly.
Nutrition Facts : Calories 310, Fat 7.3, SaturatedFat 1.8, Cholesterol 0.2, Sodium 1584.9, Carbohydrate 56.9, Fiber 9, Sugar 13.7, Protein 7
EASY OXTAIL STEW
This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.
Provided by latricia jones
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
- Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g
OXTAIL STEW
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the oxtails, onions, salt, sugar, garlic powder, ketchup, soy sauce, liquid browning, allspice, tomatoes and scallions in a 10- to 12-quart pot. Fill with enough water to cover everything. Bring to a boil, then reduce the heat to medium or medium-low and cook until tender, 2 hours. Add the beans and stir. Thicken with cornstarch if using.
HEARTY OXTAIL STEW
An old family recipe and one of my favorite things to eat on a cold winter day! Notes: I like to keep the oxtail meat on the bones when serving- they taste delicious, too! But feel free to remove them after cooking and shred the meat if you prefer. Also try adding less water to this recipe and making a pot-pie from it.
Provided by jlhgirl540
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Roll oxtails in flour, lightly and evenly brown them in butter in a large stew pot.
- Add water, salt and pepper, onions, canned tomatoes (be sure to include all the liquid as well), tomato paste, Worcestershire, sugar, celery salt, cloves, bay leaves and carrots to the pot.
- Bring ingredients to a boil; cover, and simmer for 2 hours, stirring occasionally.
- Add green beans, potatoes and barley to the stew. Simmer for 1 more hour, stirring occasionally.
- Let cool and skim grease if desired. Serve and enjoy! :).
- If you can't eat all of it, don't worry, it's even more delicious & flavorful the next day! It also freezes quite well.
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 OX-TAIL STEW
Slow cooked meat at it's most tasty
Provided by shevaughn69
Time 4h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut and wash thoroughly.
- Add the spices, salt, pepper, herbs, garlic, tomatoe puree and sugar to the the meat and stock to a heavy bottomed sauce pan and simmer for 3 to 4 hours, add water if it dries out
- After 2 hours add vegtables and wine.
- Add cooked potatoe to the stew 1/2 an hour before serving so that it takes on the flavour of the stew.
- When the meat is cooked, remove the cloves,bay leaves and thyme as well as much of the fat as possible (better to cool and put in the fidge overnight and then remove all floating fat).
- Melt the butter in a frying pan , add the flour and stir until brown. Add this to the gravy and meat in the saucepan and stir until it thickens. Cook for a further 15 min.
SLOW COOKER OXTAIL STEW
Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g
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