Dominican Oxtail Stew Recipes
DOMINICAN OXTAIL STEW
Warm up with this classic and delicious Dominican Stew cooked in a pressure cooker.
Provided by In the Kitchen with Jonny
Categories Low-Carb Weeknight Dinners Comfort Food Dairy-Free Shellfish-Free Full Meal Egg-Free Fall Winter Pressure Cooker Fish-Free Fridge Peanut-Free Tree Nut-Free Sugar-Free Classic
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Clean and rinse the Oxtail (2.5 pound) well. Place it in a large bowl and season it with Chicken Bouillon Powder (2 teaspoon), Garlic Paste (2 teaspoon), Soy Sauce (1 teaspoon), Ground Oregano (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Lime (1). Mix everything together. Marinate in the fridge if not cooking it right away.
- Heat Oil (1 tablespoon) in the pressure cooker over medium high heat, add the oxtail, Whole Allspice (3), if using, and brown for about 5 minutes.
- Add the Water (3 cup), cover the pressure cooker. Allow to come to a boil. Cook for 20 minutes.
- To release the pressure, move the pressure cooker from the stove to the sink and run cold water over the the lid until all the pressure is released, DO NOT OPEN until there's no more air coming out of the top.
- Remove the broth, but don't throw away. Make space in the center of the pot to cook and add the remaining Oil (1 tablespoon), Cubanelle Pepper (1/2), Red Bell Pepper (1/2), and Onion (1/2). Cook for 2-3 minutes.
- Add Tomato Paste (4 tablespoon) and coat the oxtail pieces. Add 1 cup of the broth and mix until tomato paste is dissolved well. Cook for about the 2-3 minutes more. Add more broth if you would like.
- Finish it up with Fresh Cilantro (1 tablespoon) and mix. Serve with any rice, cassava, plantains, or green bananas. Enjoy!
Nutrition Facts : Protein 6.1 g, Fat 6.7 g, Carbohydrate 1.1 g, Fiber 0.2 g, Sugar 0.5 g, Sodium 60.8 mg, SaturatedFat 2.3 g, TransFat 0.0 g, Cholesterol 21.1 mg, Calories 12 calories, UnsaturatedFat 0.7 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
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