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
OXTAILS WITH GRAVY
This recipe was my mom's. It's a soul food blast from the past. I adjust spices to my personal taste (I love lots of spices). Double the gravy recipe if you like lots of gravy. My family loves this dish served with rice.
Provided by txnurselaw
Categories Main Dish Recipes
Time 3h40m
Yield 6
Number Of Ingredients 13
Steps:
- Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
- Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
- Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 5 g, Cholesterol 166.5 mg, Fat 20.4 g, Fiber 0.6 g, Protein 46.8 g, SaturatedFat 8.5 g, Sodium 1841.3 mg, Sugar 0.8 g
SLOW COOKER OXTAIL STEW
Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g
BASQUE OXTAIL STEW IN BROWN GRAVY
From the cookbook "Recipes from Basque Restaurants of the West." This recipe is from the Carson Valley Country Club Basque Restaurant in Garnerville, Nevada.
Provided by Andtototoo
Categories European
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Line a roasting pan with foil. Rinse the oxtails with water and place them in the roaster.
- Sprinkle lightly with cayenne (I usually use paprika), black pepper and salt.
- Bake, uncovered, at 450 degrees for one hour, turning them over occasionally so that they become nicely browned.
- Remove from oven and drain off all the fat. Set aside.
- Combine the onion, garlic and oil in a blender (or food processor). Process until the onion is finely chopped. Place this mixture in a 2 gallon vessel and cook over medium heat until it becomes translucent.
- Add the flour and wisk for about 30 seconds.
- Add 5 1/2 cups water. Whisk until the flour dissolves.
- Add tomatoes, Kitchen Bouquet and beef base.
- Bring gravy to a slow boil.
- Add the oxtails and carrots and simmer for 2 - 2 1/2 hours until the meat comes off the bones easily. Check for salt. Serve hot.
- Note: The recipe lists tomatoes in the directions but not in the ingredients, so I just added 2 diced tomatoes when I have made this. I also add some celery, but that isn't in the original recipe.
NICARAGUAN OXTAIL STEW
Make and share this Nicaraguan Oxtail Stew recipe from Food.com.
Provided by PalatablePastime
Categories Stew
Time 4h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in a pot and cover with cold water. Bring to a rolling boil and boil for 3 minutes. Remove from heat and cover with pan lid.
- Brown the oxtails in lard, and place in a large casserole or crock pot.
- Add all remaining ingredients except the 2 cups water and beans.
- Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover.
- Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more).
- Remove lid and allow to cook uncovered to make a thicker stew,.
Nutrition Facts : Calories 121.5, Fat 5.2, SaturatedFat 2, Cholesterol 4, Sodium 533, Carbohydrate 15.6, Fiber 3.3, Sugar 2.7, Protein 5.1
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