Dominican Oxtail Stew Recipes

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DOMINICAN OXTAIL STEW



Dominican Oxtail Stew image

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

2.5 pound Oxtail
2 teaspoon Chicken Bouillon Powder
1/2 teaspoon Ground Oregano
1/4 teaspoon Ground Black Pepper
2 teaspoon Garlic Paste
1 teaspoon Soy Sauce
1 Lime
2 tablespoon Oil
3 Whole Allspice
3 cup Water
1/2 Cubanelle Pepper
1/2 Red Bell Pepper
1/2 Onion
4 tablespoon Tomato Paste
1 tablespoon Fresh Cilantro

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



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

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

OXTAIL STEW WITH DUMPLINGS



Oxtail stew with dumplings image

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

2 tbsp plain flour
2 oxtail , jointed and cut into pieces
4 tbsp sunflower oil , for frying
2 onions , chopped
3 carrots , cut into small chunks
2 celery sticks, cut into small chunks
2 garlic cloves , chopped
2 tbsp tomato purée
bay leaves and thyme sprigs, tied together
1 bottle full-bodied red wine
1 beef stock cube
300g self-raising flour
bunch basil leaves, removed
75g butter
3 egg whites
olive oil , for drizzling

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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