Ginas Oxtail Stew Recipes

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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

Provided by Food Network

Categories     main-dish

Time 4h20m

Yield 8 servings

Number Of Ingredients 12

2 cups flour
Salt and pepper
6 pounds oxtail, cut into chunks
1/4 cup olive oil
4 cloves garlic sliced then mashed in salt to puree consistency
1 red onion chopped
1 cup red wine
3 cups crushed tomatoes with juice
Water, to cover
3 bay leaves
2 pounds carrots peeled and chopped into large chunks
6 pounds potatoes peeled and chopped into large chunks

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.

EASY OXTAIL STEW



Easy Oxtail Stew image

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

2 pounds beef oxtail, cut into pieces
6 cups water
1 (14 ounce) can beef broth (such as Swanson®)
1 large onion, chopped
2 cloves garlic, minced, or more to taste
½ teaspoon onion salt
salt and ground black pepper to taste
6 medium unpeeled red potatoes, cubed
1 cup sliced carrots
1 cup sliced fresh mushrooms
½ medium green bell pepper, chopped
1 bunch green onions, chopped

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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