Ginger Oxtail Stew With Potatoes Recipes

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OXTAIL STEW



Oxtail Stew image

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 6 servings

Number Of Ingredients 21

3 to 4 pounds oxtail pieces
1/2 cup brandy
Juice of 3 limes
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 to 3 cups red wine
2 to 3 cups beef broth
3 tablespoons tomato paste
1 1/2 tablespoons garlic powder
1 tablespoon herbes de Provence
1 tablespoon Italian seasoning
1 tablespoon paprika
1 1/2 teaspoons lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic pepper seasoning
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage
4 ribs celery, cut in 1-inch pieces
3 large carrots, cut in 1 1/2-inch pieces
3 large russet potatoes, peeled and cut in 1 1/2-inch pieces
1 tablespoon cornstarch

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



Oxtail Stew image

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

3 tablespoons vegetable oil
3 pounds oxtails, cut into 2-inch segments
Kosher salt and freshly ground black pepper
2 stalks celery, diced
2 medium carrots, diced
1 medium onion, diced
6 cloves garlic, thinly sliced
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
1/4 cup tomato paste
2 tablespoons all-purpose flour
4 cups low-sodium beef broth
8 whole allspice berries
6 sprigs thyme
2 dried bay leaves
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
1 habanero or Scott bonnet chile
One 15-ounce can butter beans, drained and rinsed
4 scallions, thinly sliced
Cooked medium-grain white rice, for serving
Hot sauce, for serving

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 image

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

2 -3 tablespoon cooking oil
2 pounds oxtail cut up medium pieces
1 onion chopped
1 teaspoon minced garlic
1 thyme sprig
½ teaspoon smoked paprika
2 tablespoon tomato paste
1 bay leaf
1 scotch bonnet pepper
2 green onions chopped
1 teaspoon chicken bouillon powder
1 pound potatoes
2 cups baby carrots
Salt to taste

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



Oxtail Stew in Red Wine Recipe image

This recipe for oxtail stew in red wine is delicious served with thickened pan juices and roasted potatoes or mashed potatoes.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch

Time 4h

Yield 6

Number Of Ingredients 14

2 3/4 pounds oxtails
Salt and pepper (to taste)
1/4 cup olive oil
2 cups chopped onion
1 1/2 cups chopped leeks (white and light green parts)
1 teaspoon minced garlic
1/2 cup diced plum tomatoes
1 tablespoon sherry vinegar (or to taste)
1 tablespoon honey
2 cups dry red wine
3 cups beef broth
4 fresh parsley sprigs
4 fresh thyme sprigs
1 bay leaf

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



Ginger Oxtail Stew With Potatoes image

Provided by Jacques Pepin

Categories     dinner, project, main course

Time 3h

Yield 6 servings

Number Of Ingredients 13

1 tablespoon canola oil
6 pieces oxtail (about 3 1/4 pounds), each about 2 inches thick
2 onions (8 ounces), peeled and cut into 1-inch pieces
6 cloves garlic, peeled (1/4 cup)
1/4 cup 1-inch pieces unpeeled ginger
2 cups water
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
1/4 cup soy sauce
12 ounces mushrooms (about 24 mushrooms), washed just before use
2 pounds large potatoes, peeled, washed and cut crosswise into 1-inch slices
2 tablespoons chopped fresh parsley or chives (optional)

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



Beef Oxtail Stew image

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

5-6 pounds beef oxtails
1/2 cup flour
3 tablespoons oil (divided between batches of browning the oxtails)
1 cup red wine
1/3rd cup soy sauce
4 cloves minced garlic
1 15oz can stewed tomatoes (I find stewed tomatoes add more flavor than diced because there are extra spices added. )
1 15oz can tomato sauce or marinara sauce ((marinara sauce adds more flavor))
2 tablespoons tomato paste
1 tablespoon grated or finely minced ginger
1 1/2 tablespoon brown sugar
2 bay leaves
2 1/2 cups rough chopped carrots (about 4 large carrots, or 14oz)
2-3 medium russet potatoes, peeled and chunked potatoes (any type of potato should do)

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



Taiwanese Style Oxtail Stew image

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

2 tablespoons vegetable oil
3 pounds beef oxtail
2 tablespoons all-purpose flour
2 large tomatoes, cubed
½ cup red wine
5 cups water, or as needed
1 large yellow onion, cut into 1/2 inch pieces
1 large tomato, chopped
3 carrots, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
2 tablespoons soy sauce
3 tablespoons tomato paste

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



Jamaican Oxtail Stew image

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

3 pounds oxtails, cut into segments by a butcher
Kosher salt
freshly ground black pepper, to taste
3 tablespoons light brown sugar
2 Spanish onions, peeled and chopped
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and chopped
1 Scotch bonnet pepper, whole
3 sprigs fresh thyme
12 allspice berries
1 bunch scallions, trimmed and chopped
2 tablespoons white sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons flour
3 tablespoons tomato ketchup
1 cup butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained

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 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

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From technologieser.com


GRANDMA'S CHINESE GINGER BEEF STEW - JESSICA GAVIN
2017-01-27 The ginger beef stew ingredients are simple; fresh beef marinated in soy sauce and garlic, seared, then simmered with generous slices of whole ginger, onions, carrots, and potatoes. I like to use waxy yellow potatoes because they hold up better during stewing. As a kid after a long day at school and tennis practice, this was the perfect meal!
From jessicagavin.com


OXTAIL WITH POTATO AND CARROT STEW RECIPE BY LEEGOH - COOKPAD
Oxtail With Potato And Carrot Stew LeeGoh @LeeGoh. MY VERSION. INSPIRED BY CLARESSA MONTEIRO NOT A HEAVY MEAT EATER BUT THIS IS A XMAS FAVOURITE... LOVING IT. 45 mins 8 cooksnaps. Ingredients. 4 servings. 1 large oxtail cut in ring 3 each potato and carrot cut in chunk 1 stick cinamon 3 star anise 2 clove 2 tbsp each dark soysauce and …
From cookpad.com


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