Basque Oxtail Stew In Brown Gravy Recipes

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OXTAIL STEW



Oxtail Stew image

Provided by Sunny Anderson

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 16

12 ounces dried lima beans
4 pounds oxtails
2 large Vidalia onions, chopped
3 scallions, chopped
4 garlic cloves, smashed
1 bunch fresh thyme
2 tablespoons red pepper flakes
4 teaspoons hot paprika
2 bay leaves
2 tablespoons hot sauce
4 tablespoons gravy master
6 cups low-sodium beef broth
4 teaspoons tomato paste
2 tablespoons salt
Right rice, recipe follows
2 cups rice

Steps:

  • In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
  • In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
  • Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
  • At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
  • Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
  • Yield: 4 to 6 servings

SLOW COOKER OXTAIL STEW



Slow Cooker Oxtail Stew image

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

1 tablespoon vegetable oil
3 pounds beef oxtail, cut into pieces
1 ½ pounds russet potatoes, peeled and cut into chunks
4 carrots, peeled and cut into large chunks
3 stalks celery, cut into large chunks
1 onion, chopped
1 (15 ounce) can tomato sauce
1 cup beef broth
½ cup dry red wine
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon smoked paprika
1 (8 ounce) package sliced mushrooms
1 cup frozen peas
1 pinch salt and freshly ground black pepper to taste

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



Oxtail Stew image

Yield serves 6 to 8. serving size: 1 piece of oxtail and 2 tablespoons of gravy.

Number Of Ingredients 12

1 tablespoon canola oil
2 pounds oxtail, cut into 2-inch pieces
2 to 3 tablespoons all-purpose flour
1 celery stalk, coarsely chopped
1/2 bay leaf
1/2 teaspoon dried thyme
3 garlic cloves
2 cups boiling water
6 small carrots, peeled
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat the oil in a large heavy skillet.
  • Dredge the oxtail in the flour in a bowl, and place in the skillet. Stir constantly over brisk heat until the meat is seared, about 15 minutes.
  • Add the celery, bay leaf, thyme, and garlic, stirring constantly until brown.
  • Stir in the boiling water, reduce the heat, cover, and simmer for 1 1/2 hours.
  • Add the carrots and parsley and continue simmering for 1 1/2 additional hours or until the meat is tender. Remove bay leaf. Add the salt and pepper.

BASQUE OXTAIL STEW IN BROWN GRAVY



Basque Oxtail Stew in Brown Gravy image

From the cookbook "Recipes from Basque Restaurants of the West." This recipe is from the Carson Valley Country Club Basque Restaurant in Garnerville, Nevada.

Provided by Andtototoo

Categories     European

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

8 lbs meaty oxtails
cayenne pepper, as needed
black pepper, as needed
salt, as needed
1 onion, diced
7 garlic cloves
1/2 cup salad oil
3/4 cup flour
2 tomatoes, diced
1 lb carrot, peeled and sliced
1 teaspoon Kitchen Bouquet
1 tablespoon beef base
salt, as needed

Steps:

  • Line a roasting pan with foil. Rinse the oxtails with water and place them in the roaster.
  • Sprinkle lightly with cayenne (I usually use paprika), black pepper and salt.
  • Bake, uncovered, at 450 degrees for one hour, turning them over occasionally so that they become nicely browned.
  • Remove from oven and drain off all the fat. Set aside.
  • Combine the onion, garlic and oil in a blender (or food processor). Process until the onion is finely chopped. Place this mixture in a 2 gallon vessel and cook over medium heat until it becomes translucent.
  • Add the flour and wisk for about 30 seconds.
  • Add 5 1/2 cups water. Whisk until the flour dissolves.
  • Add tomatoes, Kitchen Bouquet and beef base.
  • Bring gravy to a slow boil.
  • Add the oxtails and carrots and simmer for 2 - 2 1/2 hours until the meat comes off the bones easily. Check for salt. Serve hot.
  • Note: The recipe lists tomatoes in the directions but not in the ingredients, so I just added 2 diced tomatoes when I have made this. I also add some celery, but that isn't in the original recipe.

BROWN GRAVY



Brown Gravy image

Make and share this Brown Gravy recipe from Food.com.

Provided by internetnut

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/4 teaspoon pepper
2 tablespoons cornstarch
2 1/2 teaspoons beef bouillon
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid gravy browner
2 cups cold water

Steps:

  • In a small saucepan mix pepper, cornstarch, beef bouillon, worcestershire sauce, and cold water.
  • Bring to a boiling over medium heat, boil 1 minutes until thick stirring often.
  • Stir in browner gravy.

Nutrition Facts : Calories 17.3, Sodium 33.4, Carbohydrate 4.1, Fiber 0.1, Sugar 0.1, Protein 0.2

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