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-STUFFED PEPPERS
Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails. The next day I was tasting Ribera del Duero wines (with the restaurant's wine director, as it happened) and could think of no better dish for them than those meaty, slightly fruity peppers with their alluring hint of bitterness.Andy Nusser, the chef at Casa Mono, provided the recipe, enough to feed the entire town of Peñafiel. I made drastic cuts (four quarts of stock down to two cups, for example) but still had enough for a party. My freezer holds the bonus. Though the oxtails are time consuming, they cook mostly unattended.
Provided by Florence Fabricant
Categories project, appetizer
Time 4h30m
Yield 8 to 12 appetizer or tapa servings
Number Of Ingredients 14
Steps:
- Discard the narrow end section of each oxtail. Season the rest with salt and pepper and brown over high heat in a 6-quart casserole or braising pan. Remove. Reduce heat to low. Add 2/3 of the diced onions, the sliced garlic clove and the ham. Sauté until onions are soft.
- Meanwhile, by hand or in food processor, finely chop the remaining onion and garlic with the green pepper and the parsley. Mix with the tomato. Add to the pan when the onions are soft, and reduce heat to medium. Cook, stirring, until all vegetables are soft. Stir in the bay leaf, chili flakes, wine and stock. Raise heat and bring to a simmer.
- Return oxtails to pan, baste, cover and reduce heat to very low. Cook about 3 hours, turning once, until meat is fork tender. Remove oxtails to cool. Strain liquid and reserve, discarding solids. Finely chop or shred meat and mix with 2/3 cup of the liquid.
- Heat oven to 350 degrees. Stuff peppers with meat. Pour 1 cup liquid into a shallow baking dish. (The rest can be saved for another use.) Arrange peppers in dish and bake until heated through, 15 minutes.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 671 milligrams, Sugar 3 grams
TORTELLONI STUFFED WITH SWISS CHARD, PROSCIUTTO, AND RICOTTA
This delicious tortelloni recipe is courtesy of Marcella Hazan and can be found in her cookbook, "Essentials of Classic Italian Cooking."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Remove Swiss chard leaves from stalks; discard stalks. Place Swiss chard leaves in a large bowl and fill with enough water to cover; let stand for a minute. Remove leaves from bowl and drain water; repeat process until Swiss chard is clean and no soil remains at the bottom of bowl.
- Transfer wet leaves to a large saucepan set over medium heat. Season with salt and cook, covered, until tender, about 12 minutes. Drain and let cool slightly. Gently squeeze out excess moisture from Swiss chard and very finely chop; set aside.
- Place onion and butter in a small skillet over medium heat and cook, stirring, until onion is browned. Add prosciutto and cook for 1 minute. Add Swiss chard and cook, stirring, until all the butter has been absorbed, 2 to 3 minutes.
- Transfer Swiss chard mixture to a large bowl and add ricotta, egg yolk, Parmigiano-Reggiano, and nutmeg; season with salt and mix with a fork until well combined; set aside.
- Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap one piece of dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
- Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting.
- Lay a dry, clean towel flat on work surface and set aside. Lay pasta flat on work surface. Place about 1 teaspoon stuffing, 2 inches apart, down the center of the pasta. Fold one long side over the stuffing to cover and join edges. Using a fluted pastry wheel, trim edges and end of pasta. Using the same wheel, cut between every mound of stuffing to seal and separate into squares. Transfer squares to towel, making sure they do not touch. Repeat entire process with remaining dough and filling.
- Bring a large pot of water to a boil. Add salt and 1 tablespoon olive oil. Add tortelloni, and cook until tender, about 6 minutes. Using a slotted spoon, gently transfer tortelloni to a colander to drain. Transfer tortelloni to a large platter. Top with sauce and sprinkled Parmigiano-Reggiano; serve immediately.
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