Slow Cooked Oxtails With Rice Noodles Recipes

SLOW COOKER OXTAIL STEW

Steps:

• Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
• Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
• Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
• Ladle into bowls and season with salt and pepper.

SLOW-COOKED OXTAILS WITH RICE NOODLES

Steps:

• Combine the oxtails and water in a small saucepan and place over high heat. Bring the water just to a boil, then remove the pot from the heat, drain the water, and rinse the oxtails and pot well.
• Return the oxtails to the pot and add the dashi. Set the pot over high heat and bring to a boil. Decrease the heat to low and cover the pot. Simmer the liquid until the meat falls off the bone, about 5 hours. While cooking, add more water, if necessary, to keep the oxtails fully submerged.
• When the meat has finished cooking, remove the oxtails from the pot and set them aside. Skim the fat off the top of the broth, discard, and strain the broth into a liquid measuring cup. Measure 6 cups of broth, adding water, if necessary, to equal 6 cups. Pour the broth into a pot and bring to a boil, then add the soy sauce, sake, salt to taste, and pepper. Decrease the heat to low and return the oxtails to the pot. Cover the pot to keep warm until you're ready to serve.
• Place a large pot of water over high heat and bring to a boil. Add the daikon and simmer for 5 minutes. Use tongs or a slotted spoon to transfer the daikon from the water to the warm broth. (Do not drain the water.)
• Return the water to a boil, add the rice noodles, and cook following package instructions. Drain well and divide among 4 bowls.
• Pour 1 1/2 cups of the broth into each bowl and add one-fourth of the oxtails. Garnish with the jalapeño, scallions, and cilantro.

OXTAIL STEW OVER BUTTERED NOODLES

Steps:

• Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.
• Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
• Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.
• Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.
• Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.

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.