Best Fabulous Oxtail Recipes

Fabulous Oxtail image

Provided by Doreen Randal

Categories Weeknight

Time 3h43m

Yield 4 serving(s)

Number Of Ingredients 12

Steps:

Trim fat from the ox tails and cut into sections between the joints.
Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
(Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.

Nutrition Facts : Calories 472.1, Fat 19.8, SaturatedFat 5.7, Cholesterol 15.3, Sodium 573.5, Carbohydrate 49.9, Fiber 3.6, Sugar 31.6, Protein 3.6

Oxtail and Butter Beans image

Provided by Millie Peartree

Time 2h

Yield 4 servings

Number Of Ingredients 18

4 pounds oxtails
2 teaspoons coarse kosher salt
2 teaspoons black pepper
1/4 cup vegetable oil
4 scallions, trimmed and chopped
2 large yellow onions, chopped
2 tablespoons Worcestershire sauce
2 tablespoons Jamaican curry powder
2 teaspoons smoked paprika
12 whole pimento seeds (allspice berries)
4 fresh thyme sprigs
2 Scotch bonnet peppers, pierced through the flesh with a paring knife
2 tablespoons chicken stock concentrated paste or 1 chicken bouillon cube
2 tablespoons tomato paste
4 teaspoons browning sauce, preferably Grace brand
4 large garlic cloves, grated
1 teaspoon freshly grated ginger
2 (15-ounce) cans butter beans, drained and rinsed

Steps:

Season oxtails with salt and pepper. Set aside.
In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.
Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.
Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.
Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.