BRAISED OXTAILS RECIPE
Steps:
- Gather the ingredients.
- Heat the oven to 275 F. In a nonreactive 5-quart Dutch oven , heat the olive oil over medium heat until very hot, but not smoking. Brown the oxtails in batches, for 5 minutes per batch. Using a slotted spoon, transfer oxtails to a bowl once they've browned.
- Add the onions and garlic to the pan and cook until tender, or about 7 minutes.
- Stir in the carrots and the tomatoes with their juice.
- Add the broth, ginger, salt, ground red pepper, and allspice. Bring to a boil.
- Stir in the browned oxtails.
- Cover the pot and place it in the preheated oven. Bake until the meat is tender, about 2 hours.
- With a slotted spoon, transfer oxtails to a warm platter. Skim and discard fat from pot liquid. Pour juice over meat and serve. Enjoy!
Nutrition Facts : Calories 1042 kcal, Carbohydrate 11 g, Cholesterol 366 mg, Fiber 3 g, Protein 109 g, SaturatedFat 23 g, Sodium 882 mg, Sugar 5 g, Fat 60 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROMAN BRAISED OXTAIL
This classic Roman dish, a.k.a. coda alla vaccinara, is as luscious as short ribs-and, thanks to Tony Mantuano's recipe, just as easy to make. Just brown the oxtails, an affordable cut from the tail of a cow, then braise until tender.
Provided by Tony Mantuano
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Set a roasting pan over medium heat. Peel and dice the carrot, onion, and half the celery (including leaves). Add oil to the roasting pan, followed by the vegetables and the pancetta. Cook, stirring, until vegetables are soft and pancetta begins to crisp up, 15 minutes.
- Season oxtail with salt and pepper on both sides. Nestle into the roasting pan alongside the vegetables in an even layer to brown. Brown 5 minutes per side, then continue cooking another 5 minutes.
- Remove oxtails to a platter. Add tomato paste to the roasting pan, and stir to deglaze, 1-2 minutes. Increase the heat to medium-high, add wine, and stir, making sure to scrape up all of the brown bits from the bottom, 1-2 minutes. Add tomato purée, cinnamon, and cocoa powder. Place oxtails back in the pan in a single layer. Braise in the oven, uncovered, 1½ hours. (Oxtails will be braised for a total of 2 hours or more.)
- After 1½ hours, remove oxtails from oven. Slice remaining celery stalks (including leaves) into 3-inch-by-¼-inch strips. Add celery and marjoram. Turn oxtails over. Place back in the oven to braise for 30 minutes more.
- Oxtails are done when the meat is fork tender. To serve, place oxtails on a large platter with the sauce and the celery. Serve immediately.
SLOW BRAISED OXTAIL
Provided by Food Network
Time 2h25m
Number Of Ingredients 7
Steps:
- Remove all excess fat from the oxtail then debone leaving all the meat intact (bones can be used for stock.) Roll the oxtail back up with caul fat (optional) and tie with butchers twine about 1 inch apart. In a very hot roasting pan sear off the oxtail on all sides then remove. In the same pan roast off the mirepoix then add the red wine, reduce, and add the stock, bring to a simmer. Add the oxtail back in and cover with foil and place into a preheated 325-degree oven and braise for approximately 2 hours. When oxtail is tender remove pan from the oven and remove the oxtail and cool. Strain the braising liquid and reduce to a sauce consistency, check seasoning. Slice the oxtail into 2-inch logs, reheat in the sauce. Remove the butcher's twine, slice and serve.
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
BRAISED OXTAIL
I stumbled upon an oxtail recipe 5 years ago but it required 1 day of prepping and so I ventured to make my own take on it that didn't require so long to make. Since it is braised it will still require hours of slow cooking. I supposed you can put it in a slow cooker, though I've never tried it.
Provided by Jade1133
Categories Meat
Time 7h20m
Yield 1 Pot, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook oxtail in salted boiling water for 3-5 minutes. Drain and wash away excess bone secretions (they look like small brown clumps). Set aside.
- In a stewing pot, pour in chicken stock, oyster sauce, soy sauce, dark soy sauce, red wine, garlic, brown sugar, pepper and ginger slices. Stir to meld the ingredients together.
- Allow to boil and add semi cooked & washed oxtail. Turn down to simmer and add green onions and mushrooms on top, no need to mix).
- Put the lid on top and allow to slow cook for 7 hours.
- The meat should be fall off the bones with a fork. Serve with rice and veggies. Enjoy!
Nutrition Facts : Calories 100.1, Fat 1.3, SaturatedFat 0.3, Cholesterol 3.1, Sodium 4053.4, Carbohydrate 16.3, Fiber 0.2, Sugar 11.9, Protein 3.3
CROCKPOT BRAISED OXTAILS
Oxtails are a most flavorful cut of meat but one that is not frequently served. Try them in this recipe and you will become a fan of oxtails!
Provided by Lorraine of AZ
Categories Onions
Time 9h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet. Brown oxtails on all sides. Remove oxtails to a plate and add carrots and onions to the skillet; cook 10 minutes until soft. Add paprika, salt, saffron and pepper; stir well.
- Place 1/4 of vegetables in a 4-quart crockpot. Add oxtails in a single layer. Repeat layers and continue until vegetables and oxtails are all used up. Add any juices left in the plate plus the 1/4 cup water.
- Cover and cook on LO heat for 8-9 hours.
Nutrition Facts : Calories 107.5, Fat 7.1, SaturatedFat 1, Sodium 476.8, Carbohydrate 11, Fiber 2.9, Sugar 5, Protein 1.3
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