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
TAIWANESE STYLE OXTAIL STEW
No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice.
Provided by eli2884
Categories Main Dish Recipes
Time 4h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
- After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 13.3 g, Cholesterol 249.7 mg, Fat 35.5 g, Fiber 2.8 g, Protein 72.3 g, SaturatedFat 13.6 g, Sodium 1045.1 mg, Sugar 6.1 g
OXTAIL STEW WITH TOMATOES AND BACON
Steps:
- Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate.
- Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.)
- Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary.
OXTAIL STEW
Make and share this Oxtail Stew recipe from Food.com.
Provided by CJAY8248
Categories Stew
Time 4h10m
Yield 1 stew, 4 serving(s)
Number Of Ingredients 12
Steps:
- Roll oxtails in flour and brown well in butter or shortening. Brown onion at the same time. Add beef broth and water, tomatoes and bay leaf, salt, and pepper. Simmer 4 hours. At end of 3 hours add carrots, celery, and parsley. Thicken gravy with flour and butter, and serve all together including potatoes.
Nutrition Facts : Calories 288.8, Fat 0.9, SaturatedFat 0.1, Cholesterol 0.4, Sodium 1054.1, Carbohydrate 64.2, Fiber 8.8, Sugar 7.2, Protein 8.8
OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)
Ms. Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family. Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram. It's delicious by itself or served over a hearty pasta, like rigatoni. And don't be deterred by the large amount of celery the recipe calls for. It reduces to a flavorful pulpy slurry that will surprise you.
Provided by Amanda Hesser
Categories times classics
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
- Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
- Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
- Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
- Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
- Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 56 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 20 grams, Sodium 1197 milligrams, Sugar 6 grams, TransFat 0 grams
More about "oxtail stew with tomatoes and bacon food"
OXTAIL STEW WITH CELERY – MY MEDITERRANEAN RECIPES
From marukunshealthystuff.wordpress.com
OXTAIL STEW RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
OXTAIL STEW WITH TOMATOES AND BACON JB RECIPE - COOKEATSHARE
From cookeatshare.com
PRESSURE COOKER OXTAIL STEW [ITALIAN STYLE +VIDEO ...
From hwcmagazine.com
OXTAIL STEW WITH TOMATOES AND BACON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OXTAIL STEW ON STOVE RECIPE - FOOD NEWS
From foodnewsnews.com
OXTAIL STEW WITH TOMATOES AND BACON - DAIRY FREE RECIPES
From fooddiez.com
GARLIC ROSEMARY OXTAIL STEW (PALEO, AIP, SCD) - GUTSY BY ...
From gutsybynature.com
OXTAIL STEW WITH GRACE BUTTER BEANS – CARIBBEAN FARMERS ...
From caribbeanfoodwholesale.com
[RECIPE] RED WINE BRAISED OXTAIL STEW WITH TOMATOES AND ...
From foodnewsnews.com
OXTAIL STEW | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
RECIPE OXTAIL STEW WITH GRACE BUTTER BEANS
From gracefoods.com
OXTAIL STEW WITH RADISHES AND CARROTS - THE INSUFFICIENT ...
From theinsufficientkitchen.com
RECIPE: OXTAIL STEW WITH TOMATOES AND BACON JB
From mealsteps.com
OXTAIL AND TOMATO STEW RECIPE BY FIX.AND.FREEZE.FOODS ...
From ifood.tv
OXTAIL STEW OVER BUTTERED NOODLES RECIPE - FOOD.COM
From food.com
OXTAIL STEW WITH TOMATOES AND BACON JB - BIGOVEN.COM
From bigoven.com
OXTAIL AND OKRA STEW - RECIPECIRCUS.COM
From recipecircus.com
OXTAIL STEW RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
HOME-STYLE OXTAIL STEW RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
STEWED OXTAILS - HOW TO COOK MEAT
From howtocookmeat.com
OXTAIL STEW WITH WHITE BEAN CASSEROLE - FOOD24
From food24.com
OXTAIL STEW WITH RED SAUCE | I HEART RECIPES
From iheartrecipes.com
OXTAIL STEW RECIPE TOMATO - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
OXTAIL TOMATO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRAISED OXTAIL STEW | TASTE
From tastecooking.com
OXTAIL STEW, CREAMED SPINACH STUFFED ... - LE CREUSET RECIPES
From lecreuset.co.za
OXTAIL STEW WITH TOMATOES AND BACON - BIGOVEN
From bigoven.com
10 BEST OXTAIL BEEF STEW RECIPES | YUMMLY
From yummly.com
OXTAILS STEW | RECIPES WIKI | FANDOM
From recipes.fandom.com
OXTAIL STEW WITH TOMATOES AND BACON - COMPLETERECIPES.COM
From completerecipes.com
OXTAIL STEW RECIPE: HOW TO MAKE AUTHENTIC OXTAIL STEW
From rumbameats.com
CARIBBEAN OXTAIL STEW RECIPES - COOKEATSHARE
From cookeatshare.com
SLOW-COOKED OXTAIL STEW - RICH AND FALL-OF-THE-BONE TENDER
From thesouthafrican.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love