Stewed Oxtail Recipes

OXTAIL STEW

Steps:

• In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
• In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
• Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
• At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
• Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
• Yield: 4 to 6 servings

EASY OXTAIL STEW

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.

STEWED OXTAILS

Steps:

• Combine oxtails, onions, green onions, thyme, browning sauce, red pepper flakes, seasoning blend, salt, hot sauce, garlic, and bay leaves in a large pot. Let marinate in the refrigerator, stirring as often as you can, 8 hours to overnight.
• Place pot over medium heat. Pour in enough water to cover the oxtails. Simmer for 2 hours. Add beef broth and cook until oxtails are tender, about 2 hours 45 minutes. Add lima beans and cook until heated through, about 15 minutes. Discard thyme and bay leaves.

SOUTHERN-STYLE OXTAILS

Steps:

• Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

JAMAICAN OXTAIL STEW

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.