Stewed Oxtails Recipes

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

Ingredients

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

STEWED OXTAILS

Stewed Oxtails image

Stewed oxtails are a soulful, slow-cooked dish.

Provided by Janelle Williams Hawthorne

Categories Soups, Stews and Chili Recipes Stews Beef

Time 13h15m

Yield 8

Number Of Ingredients 14

Ingredients

4 pounds beef oxtails, cut into pieces
2 onions, cut into large chunks
3 green onions, cut into large pieces
1 bunch fresh thyme
4 teaspoons browning sauce (such as Gravy Master®)
3 teaspoons red pepper flakes
2 teaspoons seasoning blend (such as Badia® Complete Seasoning®)
2 teaspoons salt
2 teaspoons hot sauce
1 clove garlic
2 bay leaves
water to cover
6 cups beef broth
2 (15 ounce) cans lima beans, drained

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.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 20.5 g, Cholesterol 124.8 mg, Fat 16.1 g, Fiber 6.5 g, Protein 42.6 g, SaturatedFat 6.7 g, Sodium 1818.2 mg, Sugar 1.5 g

OXTAIL STEW

Oxtail Stew image

Provided by Sunny Anderson

Categories main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

12 ounces dried lima beans
4 pounds oxtails
2 large Vidalia onions, chopped
3 scallions, chopped
4 garlic cloves, smashed
1 bunch fresh thyme
2 tablespoons red pepper flakes
4 teaspoons hot paprika
2 bay leaves
2 tablespoons hot sauce
4 tablespoons gravy master
6 cups low-sodium beef broth
4 teaspoons tomato paste
2 tablespoons salt
Right rice, recipe follows
2 cups rice

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