Hearty 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

HEARTY OXTAIL SOUP

Steps:

• In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. , Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. , Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.

HEARTY OXTAIL STEW

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.

MAMA CHAN'S OXTAIL STEW

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.

EASY OXTAIL STEW

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.

OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES

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.