Oxtail Hot Pot Recipes

OXTAIL HOT POT

Steps:

• For the hot pot broth: Rinse the chickens really well before making the broth. Make sure you rinse out the cavities as well as the outsides to remove as much blood as possible.
• In a large pot, combine the chickens and 16 cups ice water. Bring to a boil and then immediately reduce the heat to a low simmer. Simmer the broth for 3 hours.
• Trim the lemongrass stalk, then bruise it by hitting it with the back of a chef's knife, down the length of the stalk. Add to the broth along with the onions, tamarind paste, chile paste, palm sugar, garlic and ginger and simmer for an additional hour.
• Season the broth with salt and pepper. Add the lime juice and additional chile paste if you want a spicier broth. Strain out the solids and reserve the chicken meat for another use.
• For the braised oxtail: Meanwhile, preheat the oven to 350 degrees F. Sprinkle the oxtail with the salt and pepper and dredge in the flour.
• Heat a wok over high heat and add the oil. Working in batches, sear the oxtail pieces until browned. Transfer to an oven-safe casserole dish and fill the casserole dish with enough of the beef broth to cover the oxtail pieces three-quarters of the way. Cover with aluminum foil and place in the oven. Cook until the oxtail is tender, 3 to 4 hours. Allow the oxtail to cool in the braising liquid. Keep the oven temperature at 350 degrees F.
• For the Vietnamese meatballs: In a large bowl, mix together the beef, pork, onions, scallions, garlic, ginger, lemongrass, soy sauce, salt and pepper. Form 2- to 3-ounce meatballs from the mixture and arrange them on a rimmed baking sheet. Bake the meatballs until fully cooked through, 30 to 45 minutes.
• For the noodles: Bring 16 cups water to a boil and add the egg noodles. Cook until tender, then drain and rinse in cold water.
• For plating, arrange the tofu, cabbage, carrots, daikon, watercress, Thai basil and egg noodles around the rim of a large hot pot bowl. Quarter 5 Vietnamese meatballs and add to the rim; add 4 to 6 pieces of oxtail to the rim. Fill the center of the bowl with the hot pot broth and serve family-style over a portable burner.

INSTANT POT® JAMAICAN OXTAIL STEW

Steps:

• Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Toss oxtails in the mixture until well coated.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to heat up. Add vegetable oil to the hot pot and lay oxtail pieces inside, flat side down. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
• Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and scotch bonnet pepper. Stir and saute until onions have softened, about 5 minutes. Add oxtails, remaining beef broth, ketchup, and thyme. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
• Remove oxtails and vegetables from the pot, leaving liquid behind. Select Saute function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Add oxtails and vegetables back to the pot, and mix to combine.

JAMAICAN OXTAIL

Steps:

• Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
• Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
• Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
• Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.