DOMINICAN OXTAIL STEW
Warm up with this classic and delicious Dominican Stew cooked in a pressure cooker.
Provided by In the Kitchen with Jonny
Categories Low-Carb Weeknight Dinners Comfort Food Dairy-Free Shellfish-Free Full Meal Egg-Free Fall Winter Pressure Cooker Fish-Free Fridge Peanut-Free Tree Nut-Free Sugar-Free Classic
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Clean and rinse the Oxtail (2.5 pound) well. Place it in a large bowl and season it with Chicken Bouillon Powder (2 teaspoon), Garlic Paste (2 teaspoon), Soy Sauce (1 teaspoon), Ground Oregano (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Lime (1). Mix everything together. Marinate in the fridge if not cooking it right away.
- Heat Oil (1 tablespoon) in the pressure cooker over medium high heat, add the oxtail, Whole Allspice (3), if using, and brown for about 5 minutes.
- Add the Water (3 cup), cover the pressure cooker. Allow to come to a boil. Cook for 20 minutes.
- To release the pressure, move the pressure cooker from the stove to the sink and run cold water over the the lid until all the pressure is released, DO NOT OPEN until there's no more air coming out of the top.
- Remove the broth, but don't throw away. Make space in the center of the pot to cook and add the remaining Oil (1 tablespoon), Cubanelle Pepper (1/2), Red Bell Pepper (1/2), and Onion (1/2). Cook for 2-3 minutes.
- Add Tomato Paste (4 tablespoon) and coat the oxtail pieces. Add 1 cup of the broth and mix until tomato paste is dissolved well. Cook for about the 2-3 minutes more. Add more broth if you would like.
- Finish it up with Fresh Cilantro (1 tablespoon) and mix. Serve with any rice, cassava, plantains, or green bananas. Enjoy!
Nutrition Facts : Protein 6.1 g, Fat 6.7 g, Carbohydrate 1.1 g, Fiber 0.2 g, Sugar 0.5 g, Sodium 60.8 mg, SaturatedFat 2.3 g, TransFat 0.0 g, Cholesterol 21.1 mg, Calories 12 calories, UnsaturatedFat 0.7 g
EASY OXTAIL STEW
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
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
OXTAIL STEW WITH DUMPLINGS
Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.
- To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it's the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.
- To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
Nutrition Facts : Calories 812 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 2.08 milligram of sodium
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