OXTAIL STEW
This oxtail stew is inspired by the Jamaican version, with tender oxtails and butter beans seasoned with spicy habaneros, ginger and allspice. Time is the key to the comforting brown gravy, which simmers for several hours, intensifying in flavor and rich color. We love it even more the next day, once the beans have had time to break down and the oxtails melt into the gravy even more. Serve with a few dashes of hot sauce for added heat and acidity.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Season the oxtails with a good pinch of salt and several grinds of black pepper. Add half of the oxtails to the hot oil and cook until well browned on each side, about 8 minutes total. Use tongs to remove the seared oxtail to a large plate or bowl, then repeat with the remaining oxtails; remove.
- Add the celery, carrots and onion to the pot and cook until just tender, stirring frequently, about 4 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it turns brick red in color, about 2 minutes. Sprinkle the flour over the vegetables, then stir until combined. Stir in the beef broth, allspice, thyme, bay leaves, brown sugar, and Worcestershire until combined. Cut an "X" in the pointy end of the chile (opposite the stem) with a small paring knife, then add to the pot.
- Return the browned oxtails to the pot, making sure all the pieces are submerged in the broth. Bring to a boil, then reduce the heat to low. Simmer, covered, until the meat is very tender and nearly falling off the bone, about 3 hours.
- Remove and discard the thyme and bay leaves. Skim the excess fat from the top of the stew with a small ladle, then stir in the butter beans until warmed through. Season with salt and pepper. Ladle into bowls, top with scallions and serve with white rice.
GINGER OXTAIL STEW WITH POTATOES
Provided by Jacques Pepin
Categories dinner, project, main course
Time 3h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over high heat in a very sturdy saucepan. Meanwhile, trim any surrounding fat from the pieces of oxtail. Then, place them in one layer in the hot oil. Reduce the heat to medium, partly cover the pan (about three-quarters of the way) to reduce the possibility of splattering, and cook for about 30 minutes, turning occasionally, until the meat is brown on all sides. Discard any fat that has accumulated in the pan.
- Place the onion, garlic, ginger pieces and 1 cup of the water in the bowl of a food processor, and process until finely chopped. Add the mixture to the saucepan with the remaining cup of water, the salt, cinnamon, chili powder and soy sauce. Mix well, bring to a boil, cover, reduce the heat to low, and boil very gently for two hours.
- Transfer the pieces of oxtail from the pan to a plate, and remove and discard as much fat as possible from the surface of the liquid in the pan. Return the meat to the pan along with the mushrooms. Mix well; then, arrange the potato slices on top of the stew in the pan. Bring the mixture to a strong boil, cover, reduce the heat to low and cook for 30 minutes.
- Divide the potato slices among six plates, and place an oxtail on top of the potatoes on each. Spoon some sauce over the meat and potatoes, and sprinkle on some chopped herbs, if desired. Serve.
Nutrition Facts : @context http, Calories 779, UnsaturatedFat 23 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 18 grams, Sodium 842 milligrams, Sugar 4 grams, TransFat 0 grams
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
FILIPINO OXTAIL STEW
This is one of the traditional foods back in the Philippines, always the best for fiestas and holidays. Serve over hot cooked rice.
Provided by Alicia Green
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h35m
Yield 6
Number Of Ingredients 9
Steps:
- Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.
- Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
- Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 14.9 g, Cholesterol 124.8 mg, Fat 21 g, Fiber 6.6 g, Protein 40.1 g, SaturatedFat 7.6 g, Sodium 683 mg, Sugar 5.7 g
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