Oxtail And Waterblommetjie Stew Recipes

OXTAIL AND 'WATERBLOMMETJIE' STEW

Steps:

• I make this stew a day in advance...the longer the ingredients get to know each other the better it tastes.
• Heat oven to 140˚C (fan) or 120˚C.
• Season the flour with the paprika, salt and pepper in a bowl. Add the oxtail pieces and coat evenly. Heat the oil and butter (med-hi heat) in a large ovenproof cast-iron pot/casserole on the stove. Brown the meat well on all sides. Remove meat from the pot, then add the diced red onion, chopped carrots, chopped celery sticks and the garlic and fry for 3-4 mins. (med heat) until you see some caramelisation. Stir in the bouquet garni and tomato puree. Add the meat and juices back into the pot.
• The veggies now need to be added in layers according to cooking times. Add the baby potatoes at the bottom - they take the longest to cook. Then add the baby marrow and yellow patty pan squash. Next add the pearl/baby onions followed by the baby corn. Lastly add the mushrooms on top. If you do have 'Waterblommetjies', they must not be added yet, only much later.
• Pour over the wine, and add the stock. Season with salt and pepper, add the lid to the pot and braise in the oven for 3½ hrs. Do NOT stir at any stage. If you're making it ahead of time, chill in the fridge and lift any fat off the top before reheating again.
• Add the 'waterblommetjies', the saved 'waterblommetjie' brine and the fresh cream. Using a spoon, gently part the ingredients aside to allow the brine and cream to combine with the rest of the gravy. Do NOT stir. Replace the lid and return to the oven (reduce heat to 120˚C/fan or 100˚C) for an addition hour.
• If the gravy is still a bit thin, you can place the pot on the stove and gently reduce it down to your liking.
• Serve as is or with rice, corn, couscous, 'mieliepap' (maize meal porridge) or dumplings if you like. Enjoy.

OXTAIL STEW

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2.
• Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat then set aside on a plate. Repeat with the remaining oxtail pieces.
• Heat 2 tablespoons of the oil in a large frying pan. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. You may need to add extra oil if the pan looks dry at any point during the browning step. Put the browned oxtail into a flameproof casserole dish. (You may need to do this in batches.)
• Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally.
• Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Cover with a lid and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce.
• After 3 hours, the meat should be falling off the bone and the sauce should be thick. Remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside and keep warm.
• Skim any fat that has pooled on the surface of the sauce.
• Divide the oxtail pieces between six warmed plates and spoon over the sauce. Sprinkle with the chopped parsley, if using, and serve with mashed potato and steamed vegetables.

OXTAIL STEW

Steps:

• Put the oxtails, onions, salt, sugar, garlic powder, ketchup, soy sauce, liquid browning, allspice, tomatoes and scallions in a 10- to 12-quart pot. Fill with enough water to cover everything. Bring to a boil, then reduce the heat to medium or medium-low and cook until tender, 2 hours. Add the beans and stir. Thicken with cornstarch if using.

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

OXTAIL STEW WITH DUMPLINGS

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.

TAIWANESE STYLE OXTAIL STEW

Steps:

• Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
• After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.

JAMAICAN OXTAIL STEW

Steps:

• Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke ­- about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
• Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
• Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
• Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
• Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.

EASY OXTAIL STEW

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.

OXTAIL STEW

Steps:

• Place oxtails in a heavy soup kettle or dutch oven. Add soy sauce, oyster sauce, and liquor. Cover and marinate for one hour.
• Cook covered over medium heat for 30 minutes to draw out juices.
• Uncover. Bring to a boil and turn often till meat is browned and liquid is evaporated. Add garlic, bay leaves, oregano, and one onion, coarsely chopped, along with 1/4 cup beef broth. Cook and stir to deglaze pan.
• Add remaining beef broth. Cover and simmer gently until meat is tender when piereced (about 3 hours).
• Remove pan from heat. Strain broth into a large saucepan or bowl. Discard onion and herbs; set meat aside. When meat is cool, remove it from bones, cut in bite-sized pieces, and return to broth. Refrigerate several hours or overnight.
• Skim off and discard fat. Bring broth to a boil. Add celery, carrot, and 2 medium onions, coarsely chopped. Reduce heat, cover, and simmer until veggies are tender (about 20 minutes).

AFRICAN-STYLE OXTAIL STEW

Steps:

• Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
• Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
• Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

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.