Atkins Induction Oxtail Stew Recipes

KATHERINE OXTAIL STEW

Steps:

• Trim the excess fat off the oxtail.
• In a large pot or Dutch oven, fry the oxtails until browned and cooked through.
• Remove from pot.
• Place diced ginger, onion and garlic in pot with meat juices and cook until onions are brown and soft.
• Throw in dollops of tomato paste and mix well.
• Return oxtails to the pot and add 1/2 cup of beef stock and keep mixing over heat.
• Add all the chopped up vegetables to the meat mixture.
• Add remaining stock and cook until vegetables are cooked.
• For a more tender meat, stew for a longer period.
• You may have to add a cup or two of beef stock or water to prevent drying out.

OXTAIL STEW

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.

OXTAIL STEW

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.

HEARTY OXTAIL STEW

Steps:

• Roll oxtails in flour, lightly and evenly brown them in butter in a large stew pot.
• Add water, salt and pepper, onions, canned tomatoes (be sure to include all the liquid as well), tomato paste, Worcestershire, sugar, celery salt, cloves, bay leaves and carrots to the pot.
• Bring ingredients to a boil; cover, and simmer for 2 hours, stirring occasionally.
• Add green beans, potatoes and barley to the stew. Simmer for 1 more hour, stirring occasionally.
• Let cool and skim grease if desired. Serve and enjoy! :).
• If you can't eat all of it, don't worry, it's even more delicious & flavorful the next day! It also freezes quite well.

LASHELLA'S FAVORITE OXTAIL STEW

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.

OXTAIL STEW

Steps:

• Place oxtails in a heavy soup kettle or dutch oven. Add soy sauce, oyster sauce, and liquor. Cover and marinate for one hour.
• Cook covered over medium heat for 30 minutes to draw out juices.
• Uncover. Bring to a boil and turn often till meat is browned and liquid is evaporated. Add garlic, bay leaves, oregano, and one onion, coarsely chopped, along with 1/4 cup beef broth. Cook and stir to deglaze pan.
• Add remaining beef broth. Cover and simmer gently until meat is tender when piereced (about 3 hours).
• Remove pan from heat. Strain broth into a large saucepan or bowl. Discard onion and herbs; set meat aside. When meat is cool, remove it from bones, cut in bite-sized pieces, and return to broth. Refrigerate several hours or overnight.
• Skim off and discard fat. Bring broth to a boil. Add celery, carrot, and 2 medium onions, coarsely chopped. Reduce heat, cover, and simmer until veggies are tender (about 20 minutes).

BEST BAJAN OXTAIL STEW

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!