Best Stewed Oxtail Recipes

HOMEMADE TORTELLI STUFFED WITH STEWED OXTAIL

Homemade Tortelli Stuffed with Stewed Oxtail image

Provided by Food Network

Time 5h45m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

2 tablespoons olive oil
2 pound oxtails
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 white onion, roughly chopped
2 cloves garlic, roughly chopped
6 juniper berries, roughly chopped
4 sage leaves, roughly chopped
1 sprig rosemary, leaves removed and roughly chopped
1 pint homemade beef stock
1 pint red wine
Salt and pepper to taste
Salt and pepper to taste
2 eggs
1 handful of freshly grated Parmesan
10 ounces grated stale Italian bread
1 pound all-purpose flour, plus more for dusting
4 jumbo eggs
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon sherry vinegar
2 handfuls of freshly grated Vezzena cheese

Steps:

For the filling: Heat 1 tablespoon olive oil in a large skillet over high heat. Brown the oxtails on each side until brown and crispy, about 10 minutes. Remove from the heat and cool.
In another pan with a lid, heat 1 tablespoon olive oil and saute the chopped carrots, celery, onion, garlic, juniper berries, sage and rosemary until soft, about 5 minutes. Add the oxtails along with the beef stock, red wine and salt and pepper to taste. Cover with foil and a lid and cook over high heat for 3 hours.
Remove the pan from the heat and cool. Remove the oxtails from the pan; discard the bones and shred the meat by hand. Reserve the juices from the pan and set aside. Let fully cool.
Mix the shredded oxtail with the eggs, Parmesan and grated bread until fully incorporated.
For the pasta: Combine the flour, eggs and olive oil in a bowl and mix by hand until smooth. Run the dough through a pasta machine until you reach the desired consistency on the thinnest setting.
Lay the pasta sheets on a floured work table and cut the pasta with a round pasta cutter. Spoon the oxtail filling in the middle of the pasta circles. Pull up the sides of the pasta and close by hand.
For the sauce: Add the butter and sherry vinegar to the reserved juices in the oxtail pan and reduce for 15 to 20 minutes. When ready to serve, bring a pot of water to a boil with 1 teaspoon salt. Add the pasta and cook for 6 minutes. Drain and toss in the thickened oxtail sauce until heated through. Plate and top with a couple of handfuls of cheese.

STEWED OXTAIL

STEWED OXTAIL image

Categories Soup/Stew Beef

Yield 4 persons

Number Of Ingredients 24

Ingredients

2 ½ lbs Beef Oxtails
2 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground marjoram
1 tsp ground cloves
1 tbsp soy sauce
1/8 tsp crushed pepper flakes
1 ¼ tsp kosher salt
2 cups beef broth (NO MSG ADDED), plus more as needed
¼ cup canola or vegetable oil
2 tbsp dark brown sugar
1 red bell pepper diced
½ medium onion roughly chopped
2 medium carrots, peeled and cut in ½ inch circles
1 tbsp chopped cilantro, garnish (optional)
Utensils
Pressure cooker
Caribbean Green Seasoning
2 stalks of green onions, roughly chopped
½ medium onion, roughly chopped
½ inch piece of ginger peeled & roughly chopped
4 garlic cloves, peeled
1 celery stalk, roughly chopped
Combine all ingredients in a food processor and pulse until smooth, set aside.

Steps:

Trim excess fat from Oxtails, in a medium prep bowl season oxtails with allspice, cinnamon, cloves, marjoram, soy sauce, pepper flakes, salt, and Caribbean green seasoning, set aside and marinate in fridge for 15 minutes. In pressure cooker, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes, sugar will begin to look bubbly, immediately add oxtails cook stirring frequently until the oxtails are seared, about 5-10 minutes. Add beef broth, when broth comes to a boil, secure lid on pressure cooker and let cook until pressure cooker begins to whistle, about 30-45 minutes. When whistle goes off, release all steam before opening the pressure cooker. After ALL steam is released, remove lid, check the tenderness of oxtails, it should be tender but not falling off the bone, add bell pepper, onion and carrots, season with salt to taste, add more liquid if needed. Cover pressure cooker with a regular pot cover and simmer for 35-45 minutes or until oxtails are tender and liquid is reduced, (liquid should have a thick consistency and not be watered down).