CARIBBEAN OXTAIL STEW
This recipe comes from "The Illustrated Food and Cooking of the Caribbean Central and South America" by Jenni Fleetwood and Marina Filipelli. I have adapted it to include pressure cooker instruction to cut down on cooking time. I also use canned beans for convenience. If using fresh, use 1 cup dried beans, soak overnight, and cook them about 1 1/4 hours in a separate pot.
Provided by threeovens
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
- Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
- Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).
Nutrition Facts : Calories 120.9, Fat 0.9, SaturatedFat 0.2, Sodium 324.5, Carbohydrate 24.3, Fiber 6.5, Sugar 4.9, Protein 6.1
NICARAGUAN OXTAIL STEW
Make and share this Nicaraguan Oxtail Stew recipe from Food.com.
Provided by PalatablePastime
Categories Stew
Time 4h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in a pot and cover with cold water. Bring to a rolling boil and boil for 3 minutes. Remove from heat and cover with pan lid.
- Brown the oxtails in lard, and place in a large casserole or crock pot.
- Add all remaining ingredients except the 2 cups water and beans.
- Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover.
- Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more).
- Remove lid and allow to cook uncovered to make a thicker stew,.
Nutrition Facts : Calories 121.5, Fat 5.2, SaturatedFat 2, Cholesterol 4, Sodium 533, Carbohydrate 15.6, Fiber 3.3, Sugar 2.7, Protein 5.1
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
This oxtail stew is inspired by the Jamaican version, with tender oxtails and butter beans seasoned with spicy habaneros, ginger and allspice. Time is the key to the comforting brown gravy, which simmers for several hours, intensifying in flavor and rich color. We love it even more the next day, once the beans have had time to break down and the oxtails melt into the gravy even more. Serve with a few dashes of hot sauce for added heat and acidity.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Season the oxtails with a good pinch of salt and several grinds of black pepper. Add half of the oxtails to the hot oil and cook until well browned on each side, about 8 minutes total. Use tongs to remove the seared oxtail to a large plate or bowl, then repeat with the remaining oxtails; remove.
- Add the celery, carrots and onion to the pot and cook until just tender, stirring frequently, about 4 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it turns brick red in color, about 2 minutes. Sprinkle the flour over the vegetables, then stir until combined. Stir in the beef broth, allspice, thyme, bay leaves, brown sugar, and Worcestershire until combined. Cut an "X" in the pointy end of the chile (opposite the stem) with a small paring knife, then add to the pot.
- Return the browned oxtails to the pot, making sure all the pieces are submerged in the broth. Bring to a boil, then reduce the heat to low. Simmer, covered, until the meat is very tender and nearly falling off the bone, about 3 hours.
- Remove and discard the thyme and bay leaves. Skim the excess fat from the top of the stew with a small ladle, then stir in the butter beans until warmed through. Season with salt and pepper. Ladle into bowls, top with scallions and serve with white rice.
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
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
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!
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
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
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