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.
GINA'S OXTAIL STEW
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 25
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.
- Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and melt. Stir in the chives, Parmesan and lemon.
- Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve.
OXTAIL STEW: RABO ENCENDIDO
Steps:
- Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 2 tablespoons oil and remove from the pan. Degrease the pan, deglaze with tardio, and reserve for later use.
- In a separate pot, heat 1 tablespoon oil and caramelize the onions, carrot, celery, and frying peppers, then deglaze with the red wine. Add the oxtail to the vegetables and then the reserved tardio. Add in the tomatoes, chipotles, pisco, bay leaves, and thyme, and stew for approximately 3 hours.
- Season, to taste, with salt and pepper and serve with yellow rice.
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.
BEST BAJAN OXTAIL STEW
I learned to make this when I was living in Barbados. My friend, who is the grandson of a well known local cook in Speightstown (Mile and a Quarter), never used measurements, so everything here is approximated to the best of my ability. Feel free to play around with it, as it is hard to go wrong. You can find all the ingredients at any West Indian supermarket. This is the best oxtail stew I have ever had and I consider myself quite the connoisseur. If you want to impress your West Indian friends, try this delicious dish.
Provided by Karen in Toronto
Categories Stew
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 23
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!
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
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