OXTAIL STEW
Steps:
- Trim any excess fat from the oxtail pieces. Combine the oxtail with the brandy and lime juice in a large bowl and marinate for at least 2 hours and up to overnight in the refrigerator.
- Preheat the oven to 350 degrees F. Remove the oxtail from the marinade, rub all over with the oil and season with salt and pepper. In a large heavy-bottomed pan, cook the oxtail in the oven, uncovered, until brown, about 30 minutes. Add the red wine and cook uncovered for 15 minutes more.
- Combine the beef broth, tomato paste, garlic powder, herbes de Provence, Italian seasoning, paprika, lemon pepper, cumin, garlic pepper, nutmeg and sage in a bowl. Add to the oxtail and mix well. Cover and cook until the meat is almost tender, about 1 hour 30 minutes. Add the celery, carrots and potatoes and cook until the meat is fully tender and the vegetables are done, 15 to 20 minutes. Remove from the oven and skim any excess fat from the top using a flat wide-bottomed spoon.
- Combine the cornstarch with 1 cup cold water in a small bowl, stirring until the cornstarch is fully dissolved. Stir the cornstarch into the stew and cook until thickened, 15 to 20 minutes. Season with salt and pepper to taste. Ladle into bowls and serve.
OXTAIL STEW
This oxtail stew is inspired by the Jamaican version, with tender oxtails and butter beans seasoned with spicy habaneros, ginger and allspice. Time is the key to the comforting brown gravy, which simmers for several hours, intensifying in flavor and rich color. We love it even more the next day, once the beans have had time to break down and the oxtails melt into the gravy even more. Serve with a few dashes of hot sauce for added heat and acidity.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Season the oxtails with a good pinch of salt and several grinds of black pepper. Add half of the oxtails to the hot oil and cook until well browned on each side, about 8 minutes total. Use tongs to remove the seared oxtail to a large plate or bowl, then repeat with the remaining oxtails; remove.
- Add the celery, carrots and onion to the pot and cook until just tender, stirring frequently, about 4 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it turns brick red in color, about 2 minutes. Sprinkle the flour over the vegetables, then stir until combined. Stir in the beef broth, allspice, thyme, bay leaves, brown sugar, and Worcestershire until combined. Cut an "X" in the pointy end of the chile (opposite the stem) with a small paring knife, then add to the pot.
- Return the browned oxtails to the pot, making sure all the pieces are submerged in the broth. Bring to a boil, then reduce the heat to low. Simmer, covered, until the meat is very tender and nearly falling off the bone, about 3 hours.
- Remove and discard the thyme and bay leaves. Skim the excess fat from the top of the stew with a small ladle, then stir in the butter beans until warmed through. Season with salt and pepper. Ladle into bowls, top with scallions and serve with white rice.
CARIBBEAN OXTAIL STEW
Caribbean Oxtail Stew -You only need 10 minute prep to this deliciously rich , hearty and one pot meal. Oh, refrain form eating the whole thang!!!
Provided by Imma
Categories Main
Time 3h10m
Number Of Ingredients 14
Steps:
- Season oxtail with, salt and pepper. Set aside
- In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. Drain any remaining oil.
- Add onions, green onions, garlic, thyme, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bay leaf, stir for another minute.
- Then add about 6 cups of water, chicken bouillon and bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
- About 15-20 minutes before you remove from the stove add carrots, and potatoes. Adjust thickness of soup with water or stock
- Season with salt according to preference. Remove bay leaf
- Serve warm
Nutrition Facts : Calories 547 kcal, Carbohydrate 24 g, Protein 56 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 187 mg, Sodium 576 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
OXTAIL STEW IN RED WINE RECIPE
Steps:
- Generously season oxtails with salt and pepper. In a large Dutch oven or casserole, heat oil on high heat until it shimmers. Add oxtails in a single layer to hot oil, working in batches if necessary, and sear the oxtails until browned on all sides, about 10 minutes. Remove oxtails with tongs to a plate (leaving the oil behind). Cover oxtails loosely and set aside.
- Return Dutch oven to high heat until oil shimmers. Add onion, leeks, and garlic and saute, stirring occasionally, until golden brown, about 15 minutes. Add tomatoes and cook until it deepens in color and smells sweet about 2 minutes.
- Add sherry vinegar and honey. Stir until honey is dissolved. Return oxtails and any juices to the Dutch oven, stirring gently with a wooden spoon. Add red wine and enough broth to cover. Bring to a boil, reduce heat and add a bouquet garni made by tying the parsley, thyme and bay leaf together in cheesecloth with butcher's twine. Cover and let simmer over very low heat until meat is nearly falling off the bone, about 2 to 3 hours.
- Transfer oxtails to a heated serving bowl and keep warm. Remove and discard the bouquet garni. Return Dutch oven to heat. Skim off fat and oil from the surface of pan juices and bring to a simmer over medium-high heat, until juices have thickened slightly about 5 minutes. Season to taste with sherry vinegar, salt, and pepper. Pour sauce over oxtail pieces and serve immediately with roasted potatoes or mamaliga. Source: Adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009)
Nutrition Facts : Calories 676 kcal, Carbohydrate 15 g, Cholesterol 185 mg, Fiber 2 g, Protein 62 g, SaturatedFat 11 g, Sodium 604 mg, Fat 33 g, ServingSize 6 Portions (6 Servings), UnsaturatedFat 19 g
GINGER OXTAIL STEW WITH POTATOES
Provided by Jacques Pepin
Categories dinner, project, main course
Time 3h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over high heat in a very sturdy saucepan. Meanwhile, trim any surrounding fat from the pieces of oxtail. Then, place them in one layer in the hot oil. Reduce the heat to medium, partly cover the pan (about three-quarters of the way) to reduce the possibility of splattering, and cook for about 30 minutes, turning occasionally, until the meat is brown on all sides. Discard any fat that has accumulated in the pan.
- Place the onion, garlic, ginger pieces and 1 cup of the water in the bowl of a food processor, and process until finely chopped. Add the mixture to the saucepan with the remaining cup of water, the salt, cinnamon, chili powder and soy sauce. Mix well, bring to a boil, cover, reduce the heat to low, and boil very gently for two hours.
- Transfer the pieces of oxtail from the pan to a plate, and remove and discard as much fat as possible from the surface of the liquid in the pan. Return the meat to the pan along with the mushrooms. Mix well; then, arrange the potato slices on top of the stew in the pan. Bring the mixture to a strong boil, cover, reduce the heat to low and cook for 30 minutes.
- Divide the potato slices among six plates, and place an oxtail on top of the potatoes on each. Spoon some sauce over the meat and potatoes, and sprinkle on some chopped herbs, if desired. Serve.
Nutrition Facts : @context http, Calories 779, UnsaturatedFat 23 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 18 grams, Sodium 842 milligrams, Sugar 4 grams, TransFat 0 grams
BEEF OXTAIL STEW
Rich, flavorful and hearty stew with beef oxtails simmered a long time on the stove.
Provided by emily.grace.chan
Categories Main Course
Time 3h30m
Number Of Ingredients 14
Steps:
- Wash and dry the oxtails with a paper towel. Salt and pepper them all over.
- Dredge the oxtails with flour, and be sure to tap all the excess flour off.
- Add 1 tablespoon of oil to the pot, and wait until the oil is hot. Then carefully place the first batch of oxtails in, one side up, with enough room for each one. Let them sit undisturbed for 1-3 minutes, until the side down is lightly browned. Then flip each of the oxtails to a different side and continue browning. Repeat until each side is browned. You may have to do 2 or 3 batches of oxtails. Use a tablespoon of oil for each new batch.
- Set aside the oxtails in a bowl or plate.
- Rough chop the onion and mince the garlic. Finely mince or grate the ginger.
- Add the chopped onion, garlic, ginger, brown sugar, soy sauce, bay leaves, stewed tomatoes, tomato sauce, and wine to the same pot. Then add the oxtails back in. Fill the pot with water until the oxtails are mostly submerged, and give the pot a stir or two.
- Bring the pot to a boil, then lower the heat to low and cover the pot. Simmer for 2 hours, until the oxtail is tender. Once in awhile, give the pot a stir and make sure the meat isn't sticking to the bottom of the pot. Simmer another 30 minutes if you want fall-off-the-bone texture.
- Remove the bay leaves. Take the fat off the stew. It is best to wait until the stew cools so that the fat is easier to skim. You can also cool it in the fridge for 30 min to an hour and skim the fat.
- Chop the carrots and potatoes into bite sized pieces.
- Add the carrots and potatoes to the pot and give the pot a stir. Heat the pot up to boiling, then low-medium heat and simmer another 30-45 minutes, until the carrots/potatoes are cooked but not mushy. Careful again that the meat doesn't stick to the bottom of the pot. Once the veggies are just right, turn off the heat.
- Serve with a big pot of rice!
TAIWANESE STYLE OXTAIL STEW
No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice.
Provided by eli2884
Categories Main Dish Recipes
Time 4h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
- After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 13.3 g, Cholesterol 249.7 mg, Fat 35.5 g, Fiber 2.8 g, Protein 72.3 g, SaturatedFat 13.6 g, Sodium 1045.1 mg, Sugar 6.1 g
JAMAICAN OXTAIL STEW
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke - about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
- Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.
Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams
SLOW COOKER OXTAIL STEW
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
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
More about "ginger oxtail stew with potatoes recipes"
OXTAIL STEW IN GINGER BROTH WITH VEGETABLES - ASIAN IN …
From asianinamericamag.com
Reviews 10Category Dinner, Lunch, Main CourseCuisine Asian, Chinese, FilipinoTotal Time 4 hrs 48 mins
- Pre-boil the oxtail beef cuts. Fill a large stockpot with water, enough to cover the oxtail. On high heat bring to a boil. Then add the oxtail and continue boiling for 8 minutes. Then lower to a medium heat and simmer, stove top and covered for 3 to 4 hours till oxtail is tender. If using a slow cooker, or crock pot, like I did, boil the oxtail on High setting, for 6 hours (Note: I use a Calphalon slow cooker. Adjust your setting to High and same number of hours if using a different brand). Boil the oxtail till it is fork tender. When soft enough, turn off heat. Drain the oxtail for later use. Reserve the beef broth.
- In a separate large pot, over medium-high heat, add the vegetable oil. Saute the onions and ginger for 5 to 6 minutes till onions are soft.
- Add the pre-boiled oxtail cuts, beef broth, soy and oyster sauce, rice wine, salt and pepper. Let the oxtail and broth simmer on medium heat for 30 minutes or more, so that flavors blend.
OXTAIL STEW - JO COOKS
From jocooks.com
4.6/5 (95)Total Time 3 hrs 30 minsCategory DinnerCalories 729 per serving
- Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
- Sauté: Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
- Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
- Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.
FALL OFF THE BONE OXTAIL AND WHITE SWEET POTATO STEW | …
From mycleo.tv
Estimated Reading Time 1 min
OXTAIL RECIPES FOR EVERY SEASON | MY GINGER GARLIC KITCHEN
From mygingergarlickitchen.com
Estimated Reading Time 5 mins
SPANISH OXTAIL STEW RECIPE | WHY IT’S THE MASTER OF ALL …
From worldfoodstory.co.uk
Cuisine SpanishCategory LunchServings 6Total Time 4 hrs 45 mins
GINGER OXTAIL STEW WITH POTATOES RECIPES
From tfrecipes.com
10 BEST OXTAIL BEEF STEW RECIPES | YUMMLY
From yummly.com
SPICY OXTAIL STEW WITH SWEET POTATO - WHOLE30, PALEO ...
From cookprimalgourmet.com
Estimated Reading Time 3 mins
OXTAIL STEW WITH BOMBAY POTATOES - COOK APPETITE
From cookappetite.com
Cuisine WorldTotal Time 3 hrs 55 minsCategory Main CourseCalories 1260 per serving
10 BEST OXTAIL AND POTATOES RECIPES | YUMMLY
OXTAIL STEW RECIPE: HOW TO MAKE JAMAICAN OXTAIL STEW WITH ...
From jotscroll.com
30 EASY AND TASTY OXTAILS AND POTATOES RECIPES BY HOME ...
From cookpad.com
OXTAIL STEW | WOOLWORTHS TASTE
From taste.co.za
OXTAIL STEW – RICH WINTER WARMER PACKED WITH FLAVOUR: RECIPE
From foodrecipes.co.za
OXTAIL AND WHITE SWEET POTATO STEW RECIPE - JJ JOHNSON ...
From foodandwine.com
GINGER OXTAIL STEW WITH POTATOES - DINING AND COOKING
From diningandcooking.com
OXTAIL RECIPE SOUTH AFRICAN RECIPE SLOW COOKER ULTIMATE ...
From technologieser.com
GRANDMA'S CHINESE GINGER BEEF STEW - JESSICA GAVIN
From jessicagavin.com
OXTAIL WITH POTATO AND CARROT STEW RECIPE BY LEEGOH - COOKPAD
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love