OXTAIL STEW
Provided by Sunny Anderson
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 16
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
TAIWANESE STYLE OXTAIL STEW
No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice.
Provided by eli2884
Categories Main Dish Recipes
Time 4h5m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 13.3 g, Cholesterol 249.7 mg, Fat 35.5 g, Fiber 2.8 g, Protein 72.3 g, SaturatedFat 13.6 g, Sodium 1045.1 mg, Sugar 6.1 g
OXTAIL STEW
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the oxtail with the salt and black pepper. In a kettle large enough to hold the oxtails, add 1/2 cup of virgin olive oil. Heat the oil and add the oxtail making sure you brown all sides. Once this is done, transfer the oxtails from the oil to a warm plate. In the same kettle add the remaining 1/2 cup of oil and heat. Then add onions, bell peppers, and garlic to make the "sofrito". Stir this mixture for about 10 minutes. Add the rest of the ingredients and re-introduce the oxtails to the kettle. Stir well and simmer over medium heat for 2 to 3 hours or until the meat easily pulls away from the bone. Serve with white rice, double fried plantains, and avocado salad if in season.
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
SEAFOOD STEW WITH TOMATOES AND BASIL
Make and share this Seafood Stew With Tomatoes and Basil recipe from Food.com.
Provided by Phil Franco
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large pot over medium heat.
- Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
- Add tomatoes, clam juice, white wine and liquid reserved from clams.
- Increase heat and boil until slightly thickened, about 15 minutes.
- Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes.
- Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer.
- Season stew to taste with cayenne, salt and pepper. Makes 4 servings.
- That's it!
Nutrition Facts : Calories 424, Fat 16.9, SaturatedFat 2.4, Cholesterol 223.8, Sodium 899.6, Carbohydrate 12.6, Fiber 1.7, Sugar 2.8, Protein 43.3
OXTAIL STEW WITH TOMATOES AND BACON
Steps:
- Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate.
- Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.)
- Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary.
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