Braised Adobo Style Oxtail Recipes

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BRAISED OXTAILS RECIPE



Braised Oxtails Recipe image

Oxtails are one of the most flavorful beef cuts. A long braise in the oven makes the meat so tender it falls off the bones.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 2h40m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
3 1/2 pounds oxtails
1 medium onion (chopped)
4 garlic cloves (finely chopped)
4 carrots (peeled and cut diagonally into 1/2-inch pieces)
1 (14- to 16-ounce) can tomatoes (diced)
3/4 cup chicken broth
1 1/2 teaspoons ground ginger
3/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground allspice

Steps:

  • Gather the ingredients.
  • Heat the oven to 275 F. In a nonreactive 5-quart Dutch oven , heat the olive oil over medium heat until very hot, but not smoking. Brown the oxtails in batches, for 5 minutes per batch. Using a slotted spoon, transfer oxtails to a bowl once they've browned.
  • Add the onions and garlic to the pan and cook until tender, or about 7 minutes.
  • Stir in the carrots and the tomatoes with their juice.
  • Add the broth, ginger, salt, ground red pepper, and allspice. Bring to a boil.
  • Stir in the browned oxtails.
  • Cover the pot and place it in the preheated oven. Bake until the meat is tender, about 2 hours.
  • With a slotted spoon, transfer oxtails to a warm platter. Skim and discard fat from pot liquid. Pour juice over meat and serve. Enjoy!

Nutrition Facts : Calories 1042 kcal, Carbohydrate 11 g, Cholesterol 366 mg, Fiber 3 g, Protein 109 g, SaturatedFat 23 g, Sodium 882 mg, Sugar 5 g, Fat 60 g, ServingSize 4 servings, UnsaturatedFat 0 g

BRAISED OXTAIL BURGER



Braised Oxtail Burger image

Provided by Antonia Lofaso

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 34

2 pounds oxtail
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 carrot, rough cut
1 celery rib, rough cut
1/2 white onion, rough cut
4 sprigs fresh thyme
2 sprigs fresh tarragon
2 sprigs fresh rosemary
2 cups chicken stock
2 cups red wine
1 cup veal demi-glace
3 tablespoons unsalted butter, cold
1 1/2 cups mayonnaise
1/4 cup sherry vinegar
2 tablespoons chopped garlic
1/2 tablespoon extra-virgin olive oil
1 yellow onion, sliced thin
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1 1/2 pounds ground mixed sirloin and brisket
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 tablespoons unsalted butter
4 to 6 sprigs fresh thyme
2 cloves garlic, smashed
1/2 pound Comte or Gruyere, shredded
8 ounces arugula
1 teaspoon lemon juice
6 brioche buns, toasted
Small bunch fresh chives, chopped

Steps:

  • For the oxtail: Sprinkle the oxtail with salt and pepper on all sides. Sear the oxtail in the olive oil in a pressure cooker on the saute function until golden brown on all sides. Add the carrot, celery and onion and cook until starting to caramelize. Add the thyme, tarragon, rosemary, chicken stock, red wine and veal demi-glace. Close the pressure cooker according to the manufacturer's instructions and pressure cook for 50 minutes. Release the steam according to the manufacturer's instructions and remove the oxtail to a plate to cool, then remove the meat from the bones. Strain the liquid from the pressure cooker into a medium saucepan and reduce the sauce until slightly thickened. Add the butter and blend the sauce with an immersion blender until it looks glossy. Taste and adjust the seasoning.
  • For the aioli mayonnaise: Mix the mayonnaise, vinegar and garlic together in a small bowl. Set aside.
  • For the caramelized onions: Warm a large saute pan over medium heat and add the olive oil. Once hot, add the onions followed by the sugar, salt and pepper. Reduce the heat and cook slowly, stirring occasionally, until all of the onion is caramelized, 15 to 30 minutes.
  • For the burger: Preheat the oven to 350 degrees F.
  • Combine the ground beef, Worcestershire sauce, rosemary, tarragon and salt in a large bowl. Reserve 1/2 cup oxtail for garnishing the burgers, then add the rest of the oxtail to the bowl. Mix well, but don't overmix. Form six 1/4-pound burger patties. Sprinkle both sides of each patty generously with salt and pepper.
  • Set a large cast-iron skillet over medium-high heat and add the canola oil. When the oil shimmers, add the patties (you may need to do this in batches). Cook the patties all the way through, about 4 minutes, then flip and cook another 2 minutes. Add the butter, thyme sprigs and garlic to the skillet and let the butter get foamy, about 30 seconds, then baste the patties, about 1 minute. Flip the patties and baste the other side, 1 minute more. Remove the skillet from the heat and top each patty with some cheese. Place the skillet in the oven to melt the cheese, around 2 minutes.
  • In the meantime, season the arugula with lemon juice, salt and pepper in a bowl.
  • Spread a bottom bun with aioli mayonnaise and top with a heaping spoonful of the caramelized onions, some chopped chives, a patty, some reserved oxtail and a spoonful of oxtail gravy. Finish with a handful of dressed arugula and add the top bun. Repeat with the remaining ingredients to make 5 more.

CHINESE BRAISED OXTAILS



Chinese Braised Oxtails image

Authentic Chinese braised oxtails in soy sauce and spices cooked until they're tender and extremely flavorful, this oxtail recipe is as good or much better than any oxtail stew you've ever tried!

Provided by Judy

Categories     Beef

Time 3h45m

Number Of Ingredients 13

3 pounds meaty oxtails ((cut into 2 to 3 inch thick pieces))
1 tablespoon oil
2 half-inch thick slices of fresh ginger
6 cloves garlic
3-4 pieces star anise
6 cloves
3 bay leaves
½ cup Shaoxing wine
2 tablespoons dark soy sauce
3 tablespoons light soy sauce
1 tablespoon rock sugar ((you can substitute regular sugar))
1 1/2 cups water
Salt ((to taste))

Steps:

  • Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.
  • Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.
  • Now it's time to add cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).
  • Add the oxtails back to the pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 2 to 3 hours, depending on how tender you like your oxtails. Check halfway through and add more water if needed.
  • Uncover, and continue simmering for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. Serve!

Nutrition Facts : Calories 631 kcal, Carbohydrate 5 g, Protein 72 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 249 mg, Sodium 983 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BRAISED OXTAIL



Braised Oxtail image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

6 pounds oxtails (1-inch cut)
2 tablespoons olive oil, not extra virgin
3 cups onions, medium dice
1 cup scallions, sliced
1/2 cup garlic, sliced
1/2 cup olive oil
2 teaspoons fresh ground pepper
8 sprigs thyme
Water
1 1/2 teaspoon cloves, whole
1 1/2 teaspoon allspice, whole
2 cups tomatoes, seeded and chopped
1 1/2 cups red peppers, chopped
Salt
1 Scotch Bonnet pepper, seeded and chopped

Steps:

  • Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
  • Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.

SLOW BRAISED OXTAIL



Slow Braised Oxtail image

Provided by Food Network

Time 2h25m

Number Of Ingredients 7

3 whole oxtail
1/2 pound caul fat (optional)
1/2 pound mirepoix (carrots, onions, celery, leeks) small dice
1 cup red wine
6 cups oxtail stock or veal stock
Salt
Black peppercorns

Steps:

  • Remove all excess fat from the oxtail then debone leaving all the meat intact (bones can be used for stock.) Roll the oxtail back up with caul fat (optional) and tie with butchers twine about 1 inch apart. In a very hot roasting pan sear off the oxtail on all sides then remove. In the same pan roast off the mirepoix then add the red wine, reduce, and add the stock, bring to a simmer. Add the oxtail back in and cover with foil and place into a preheated 325-degree oven and braise for approximately 2 hours. When oxtail is tender remove pan from the oven and remove the oxtail and cool. Strain the braising liquid and reduce to a sauce consistency, check seasoning. Slice the oxtail into 2-inch logs, reheat in the sauce. Remove the butcher's twine, slice and serve.

BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY



Braised Pork Belly Adobo By Chef Leah Cohen Recipe by Tasty image

Here's what you need: whole skin-on pork belly, kosher salt, sugar, ground black pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, water, water, soy sauce, sugar, canola oil, bay leaf powder, freshly ground black pepper, garlic, coconut vinegar, full-fat coconut milk, oil, poached eggs, ground szechuan peppercorn, scallion, garlic, fresh cilantro, jasmine rice

Provided by Pierce Abernathy

Categories     Dinner

Yield 8 servings

Number Of Ingredients 26

1 ½ lb whole skin-on pork belly
¼ cup kosher salt
2 tablespoons sugar
1 teaspoon ground black pepper
1 pod star anise
2 cloves garlic
3 bay leaves
⅓ cup soy sauce
2 tablespoons apple cider vinegar
½ gal water
⅓ cup water
1 cup soy sauce
2 tablespoons sugar
2 tablespoons canola oil
½ teaspoon bay leaf powder
1 ½ teaspoons freshly ground black pepper
3 cloves garlic
⅓ cup coconut vinegar
⅔ cup full-fat coconut milk
oil, for frying
4 poached eggs
4 pinches ground szechuan peppercorn
2 teaspoons scallion, thinly sliced, green parts only
2 teaspoons garlic, fried
4 teaspoons fresh cilantro
jasmine rice, cooked

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
  • In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
  • Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
  • Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
  • Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
  • Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
  • Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
  • Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
  • Slice the pork belly between the scores.
  • To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 9 grams, Fat 46 grams, Fiber 0 grams, Protein 13 grams, Sugar 4 grams

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