Beef Oxtail Recipes

BEEF OXTAIL RECIPE

Steps:

• Season beef oxtails with salt, pepper, and cumin on all sides. Turn ON the pressure cooker and press the saute mode. Once heated, add oil and brown oxtails on both sides, about 5-7 minutes.
• Add onions, garlic, herbs, beer, broth, tomato paste and sauce, and vinegar. Cover and seal pressure cooker. Set to "Manual" at high pressure or press the stew function. Set to 40 minutes.
• Let the pressure release on its own, then turn the valve to "Venting," using tongs. Remove lid and add potatoes and carrots. Cover and seal pressure cooker. Set to "Manual" at high pressure or press the stew function.
• Set to 10 minutes this time. When the time is done, turn the valve to "Venting," using tongs Remove the lid and press "cancel". Serve beer oxtail stew with a hard-crusted bread or creamy polenta, or shred meat with two forks to make sliders or sandwiches.
• Season beef oxtails with salt, pepper, and cumin on all sides. Turn on the slow cooker. If choosing not to brown beef oxtail in oil in a large skillet first, simply add all the ingredients to the slow cooker bowl, skipping the oil.
• Secure lid and set to 8 hours on low or 4 hours on high. When the time is done, turn off slow cooker, remove lid, and serve oxtail soup with slices of toasted baguette or creamy polenta, or shred meat with two forks to make sliders or sandwiches.

CARIBBEAN STYLE BRAISED BEEF OXTAIL

Steps:

• Mix dry spices together and set aside
• Wash and clean the oxtail with water and lemon juice. Marinate oxtail in half the spice mix, half the garlic, browning sauce, half the thyme, and onions.
• Heat oil in a large skillet over medium-high heat and brown them on all sides. Remove the oxtail and set aside on a plate.
• Add the ginger, remaining garlic, scotch bonnet, red pepper, red onions, hald the remaining spices, remaining thyme and bay leaves. Cook on medium low 1-2 minutes.
• Add the dry sherry cooking wine, soy sauce, Worcestershire sauce, brown sugar, remaining spices, and water. Mix in well.
• Preheat oven to 325 degrees. Add the oxtail back to the pot, and bring to a boil. Bring to a boil, then cover and reduce the heat to low. Simmer for 2 to 3 hours. If you prefer "fall off the bone" oxtail use the full 3 hours cook time. For oxtail with more texture cook 2 to 2/1 hours. Oxtail will not be fully submerged so you'll want to rotate oxtails every 30 minutes or so. Check halfway through and add more water if needed.
• Remove the lid and cook uncovered at a simmer for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. Top with green onions. Serve!

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

JAMAICAN OXTAIL

Steps:

• Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
• Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
• Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
• Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

JAMAICAN OXTAIL

Steps:

• In a small bowl bowl, combine the first 9 ingredients. Add oxtails to a shallow dish; rub mixture over oxtails. Cover and refrigerate overnight., In a Dutch oven, heat oil and butter over medium heat. In batches, brown oxtails on all sides; set oxtails aside. In the same pan, add onions, carrots and pepper; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. , Add beef broth to pan, stirring to loosen browned bits. Bring to a boil. Add oxtails, potatoes, thyme and rosemary. Reduce heat; cover and simmer until oxtail meat is tender and starting to fall away from bones, 2-1/2-3 hours. Remove and discard herbs. Remove oxtails; keep warm. Simmer, uncovered, until mixture reaches desired thickness, 5-10 minutes. Return oxtails to pan. If desired, garnish with parsley.

SLOW-COOKER OXTAIL SOUP

Steps:

• In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.