Best Ginger Oxtail Stew With Potatoes Recipes

GINGER OXTAIL STEW WITH POTATOES

Ginger Oxtail Stew With Potatoes image

Provided by Jacques Pepin

Time 3h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
6 pieces oxtail (about 3 1/4 pounds), each about 2 inches thick
2 onions (8 ounces), peeled and cut into 1-inch pieces
6 cloves garlic, peeled (1/4 cup)
1/4 cup 1-inch pieces unpeeled ginger
2 cups water
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
1/4 cup soy sauce
12 ounces mushrooms (about 24 mushrooms), washed just before use
2 pounds large potatoes, peeled, washed and cut crosswise into 1-inch slices
2 tablespoons chopped fresh parsley or chives (optional)

Steps:

Heat the oil over high heat in a very sturdy saucepan. Meanwhile, trim any surrounding fat from the pieces of oxtail. Then, place them in one layer in the hot oil. Reduce the heat to medium, partly cover the pan (about three-quarters of the way) to reduce the possibility of splattering, and cook for about 30 minutes, turning occasionally, until the meat is brown on all sides. Discard any fat that has accumulated in the pan.
Place the onion, garlic, ginger pieces and 1 cup of the water in the bowl of a food processor, and process until finely chopped. Add the mixture to the saucepan with the remaining cup of water, the salt, cinnamon, chili powder and soy sauce. Mix well, bring to a boil, cover, reduce the heat to low, and boil very gently for two hours.
Transfer the pieces of oxtail from the pan to a plate, and remove and discard as much fat as possible from the surface of the liquid in the pan. Return the meat to the pan along with the mushrooms. Mix well; then, arrange the potato slices on top of the stew in the pan. Bring the mixture to a strong boil, cover, reduce the heat to low and cook for 30 minutes.
Divide the potato slices among six plates, and place an oxtail on top of the potatoes on each. Spoon some sauce over the meat and potatoes, and sprinkle on some chopped herbs, if desired. Serve.

Nutrition Facts : @context http, Calories 779, UnsaturatedFat 23 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 18 grams, Sodium 842 milligrams, Sugar 4 grams, TransFat 0 grams

OXTAIL STEW

Oxtail Stew image

Make and share this Oxtail Stew recipe from Food.com.

Provided by CJAY8248

Categories Stew

Time 4h10m

Yield 1 stew, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 large oxtails, cut into joints
1 onion, diced
2 cups beef broth
2 cups water
2 cups canned tomatoes
1 teaspoon salt
pepper
1 bay leaf
1/4 cup carrot, chopped
1/4 cup celery, chopped
1 tablespoon parsley, chopped
6 potatoes, boiled separately

Steps:

Roll oxtails in flour and brown well in butter or shortening. Brown onion at the same time. Add beef broth and water, tomatoes and bay leaf, salt, and pepper. Simmer 4 hours. At end of 3 hours add carrots, celery, and parsley. Thicken gravy with flour and butter, and serve all together including potatoes.

Nutrition Facts : Calories 288.8, Fat 0.9, SaturatedFat 0.1, Cholesterol 0.4, Sodium 1054.1, Carbohydrate 64.2, Fiber 8.8, Sugar 7.2, Protein 8.8