BRAISED OXTAIL STEW
This braised oxtail stew is my family's favorite dish. It is hearty and perfect on a cold winter day to enjoy with family and friends. You are guaranteed to get compliments, and have the plates licked clean.
Provided by fed1999
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.
- Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.
- Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
- Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.
Nutrition Facts : Calories 681.9 calories, Carbohydrate 13.7 g, Cholesterol 249.7 mg, Fat 33.8 g, Fiber 2.5 g, Protein 73.6 g, SaturatedFat 13.4 g, Sodium 534.1 mg, Sugar 5.2 g
EASY OXTAIL STEW
This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.
Provided by latricia jones
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
- Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g
SLOW COOKER OXTAIL STEW
Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
- Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
- Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
- Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g
OXTAIL STEW
Steps:
- In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.
- To the pot, add the garlic and red onion and sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.
- Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.
OXTAIL STEW
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the oxtails, onions, salt, sugar, garlic powder, ketchup, soy sauce, liquid browning, allspice, tomatoes and scallions in a 10- to 12-quart pot. Fill with enough water to cover everything. Bring to a boil, then reduce the heat to medium or medium-low and cook until tender, 2 hours. Add the beans and stir. Thicken with cornstarch if using.
GERMAN OXTAIL STEW
Number Of Ingredients 16
Steps:
- In large, heavy kettle heat 1 tablespoon vegetable oil add oxtail pieces and brown well. Add water and bring to boil skim for 15 minutes as residue rises to surface. Meanwhile, heat 2 tablespoons oil in large skillet lightly brown onion, carrots, turnip, and celery. Add to soup kettle after the 15 minutes of skimming is completed. Bring to boil add bay leaf, thyme, peppercorns, and salt cover and simmer for 2 hours. Remove oxtail pieces chill broth. Trim meat off bone and discard bones. Skim fat off broth, return meat to kettle, add barley, and bring to boil. Meanwhile, heat remaining 1 tablespoon oil in skillet and sauté potatoes and mushrooms over high heat, stirring, for 5 minutes. Add to kettle, bring to boil, and simmer for 40 to 45 minutes or until barley is tender. Remove from heat and correct seasoning with salt and pepper. Add a dash of paparika to each serving.
Nutrition Facts : Nutritional Facts Serves
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- Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
- Sauté: Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
- Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
- Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.
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