Oaxacan Beef Stew Food

OXTAIL STEW

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.

CALDO DE RES: SPANISH BEEF SOUP

Steps:

• Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is "spoon tender."
• Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water, to cover, the vegetables and bring the mixture to a boil.
• Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
• Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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

SPANISH STEW

Steps:

• Remove the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew.

CHUCKWAGON BEEF STEW

Steps:

• In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.