Oxtail Hot Pot Recipes

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INSTANT POT® JAMAICAN OXTAIL STEW



Instant Pot® Jamaican Oxtail Stew image

Caribbean stew with delicious and tender oxtail and beans. Cooked in the Instant Pot®.

Provided by Katie Woodford

Time 1h55m

Yield 4

Number Of Ingredients 22

¼ cup brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon hickory-flavored liquid smoke
2 ½ pounds beef oxtail
2 tablespoons vegetable oil
1 cup beef broth, divided
2 medium carrots, chopped
1 medium yellow onion, chopped
4 medium green onions, chopped
1 tablespoon minced garlic
1 Scotch bonnet chile pepper, chopped
1 tablespoon ketchup
1 teaspoon dried thyme
2 tablespoons water
1 tablespoon cornstarch
1 (16 ounce) can pinto beans, rinsed and drained

Steps:

  • Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Toss oxtails in the mixture until well coated.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to heat up. Add vegetable oil to the hot pot and lay oxtail pieces inside, flat side down. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
  • Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and scotch bonnet pepper. Stir and saute until onions have softened, about 5 minutes. Add oxtails, remaining beef broth, ketchup, and thyme. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
  • Remove oxtails and vegetables from the pot, leaving liquid behind. Select Saute function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Add oxtails and vegetables back to the pot, and mix to combine.

Nutrition Facts : Calories 970.6 calories, Carbohydrate 44 g, Cholesterol 312.1 mg, Fat 47.3 g, Fiber 7.9 g, Protein 94.4 g, SaturatedFat 17.3 g, Sodium 3153.6 mg, Sugar 18.3 g

OXTAIL HOT POT



Oxtail Hot Pot image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 33

Three 3-pound whole chickens
1 stalk lemongrass
1 pound onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons chile paste, plus more if needed
2 tablespoons palm sugar or brown sugar
5 cloves garlic
One 1- to 2-inch piece fresh ginger
Kosher salt and freshly ground black pepper
Juice of 2 limes
8 large pieces oxtail (about 3 pounds total)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups all-purpose flour
1/4 cup grapeseed oil
8 cups beef broth
1 pound ground beef
1 pound ground pork
1/2 cup minced onions
2 tablespoons chopped scallions
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon chopped lemongrass
1 tablespoon light soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound thin fresh egg noodles
8 ounces firm tofu, sliced
2 cups shredded napa cabbage
2 cups julienned carrots (matchsticks)
2 cups shredded daikon
1 bunch watercress, trimmed
1/2 bunch Thai basil

Steps:

  • For the hot pot broth: Rinse the chickens really well before making the broth. Make sure you rinse out the cavities as well as the outsides to remove as much blood as possible.
  • In a large pot, combine the chickens and 16 cups ice water. Bring to a boil and then immediately reduce the heat to a low simmer. Simmer the broth for 3 hours.
  • Trim the lemongrass stalk, then bruise it by hitting it with the back of a chef's knife, down the length of the stalk. Add to the broth along with the onions, tamarind paste, chile paste, palm sugar, garlic and ginger and simmer for an additional hour.
  • Season the broth with salt and pepper. Add the lime juice and additional chile paste if you want a spicier broth. Strain out the solids and reserve the chicken meat for another use.
  • For the braised oxtail: Meanwhile, preheat the oven to 350 degrees F. Sprinkle the oxtail with the salt and pepper and dredge in the flour.
  • Heat a wok over high heat and add the oil. Working in batches, sear the oxtail pieces until browned. Transfer to an oven-safe casserole dish and fill the casserole dish with enough of the beef broth to cover the oxtail pieces three-quarters of the way. Cover with aluminum foil and place in the oven. Cook until the oxtail is tender, 3 to 4 hours. Allow the oxtail to cool in the braising liquid. Keep the oven temperature at 350 degrees F.
  • For the Vietnamese meatballs: In a large bowl, mix together the beef, pork, onions, scallions, garlic, ginger, lemongrass, soy sauce, salt and pepper. Form 2- to 3-ounce meatballs from the mixture and arrange them on a rimmed baking sheet. Bake the meatballs until fully cooked through, 30 to 45 minutes.
  • For the noodles: Bring 16 cups water to a boil and add the egg noodles. Cook until tender, then drain and rinse in cold water.
  • For plating, arrange the tofu, cabbage, carrots, daikon, watercress, Thai basil and egg noodles around the rim of a large hot pot bowl. Quarter 5 Vietnamese meatballs and add to the rim; add 4 to 6 pieces of oxtail to the rim. Fill the center of the bowl with the hot pot broth and serve family-style over a portable burner.

HAWAIIAN OXTAIL SOUP



Hawaiian Oxtail Soup image

Oxtail soup is a staple local Hawaiian dish, and ordering it at any local restaurant is going to be pricey. And don't get me wrong, cooking it at home is just as expensive, if not more! But definitely, well worth it! This recipe is tastier than any oxtail soup I've had in Hawaii!

Provided by mcrobello

Categories     Beef Soup

Time 2h45m

Yield 4

Number Of Ingredients 13

2 pounds meaty oxtail pieces
4 cups water, or as needed
1 (8 ounce) package shiitake mushrooms, sliced
1 cup chopped green onions
½ cup chopped onions
5 cloves garlic, chopped
2 (1 inch) pieces fresh ginger, chopped
4 large bay leaves
½ cup dry white wine
¼ cup shoyu (Japanese soy sauce)
salt and ground black pepper to taste
1 bunch Chinese mustard greens, chopped
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place oxtails in a pot and cover with water; boil for 30 minutes.
  • Drain and return to the pot. Cover again with water. Add mushrooms, green onions, onions, garlic, ginger, and bay leaves. Stir in wine and shoyu and season with salt and pepper. Simmer over low heat until meat is falling off the bones, 2 to 3 hours.
  • Stir in mustard cabbage and cilantro and serve.

Nutrition Facts : Calories 654.6 calories, Carbohydrate 12.1 g, Cholesterol 227 mg, Fat 30.2 g, Fiber 2.6 g, Protein 74 g, SaturatedFat 11.7 g, Sodium 1474.1 mg

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