Best Stewed Oxtails Recipes

STEWED OXTAILS CARIBBEAN STYLE

Stewed Oxtails Caribbean Style image

This recipe is one of my favorites and is true West Indian comfort food. My husband could eat the whole pot.

Provided by MsMargo

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 -4 lbs oxtails, cleaned and fat removed
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon chopped garlic
2 teaspoons grated ginger
1 tablespoon chopped green onion
2 tablespoons tomato paste
1/2 teaspoon allspice
2 cups canned low sodium beef broth
2 1/2 tablespoons all-purpose flour
1 (12 ounce) bottle dark beer (Guinness is best)
2 teaspoons sea salt
1 teaspoon fresh ground pepper
2 tablespoons olive oil

Steps:

Season the oxtails with salt and pepper.Add oil to large pot and heat over medium heat until hot. Add half of the oxtails to the pot and cook until browned on all sides, about 3-4 minutes per side. Remove the seared oxtails and repeat with the remaining oxtails.
When all the oxtails are browned, add the onion, celery and carrots to the pot and sauté until softened. Add the garlic, green onion and ginger the pan and sauté about a minute stirring often. Add the tomato paste a stir well. Sprinkle flour over vegetable and stir to combine well. Cook stirring for 2 minutes. Add the beer and turn up heat to medium-high. Bring beer/vegetables to a boil and cook for 5 minutes.
Add allspice, stock and oxtails to pot and stir to incorporate. Return pot to a boil and place lid on pot. Once pot is in a full steady boil, lower heat to a simmer. cook oxtails until tender, about 2 hours.
Enjoy. I serve it with Jasmine rice.

Nutrition Facts : Calories 152.8, Fat 7, SaturatedFat 1, Sodium 1251.9, Carbohydrate 15.8, Fiber 2, Sugar 3.6, Protein 2.1

STEWED OXTAILS

Stewed Oxtails image

Stewed oxtails are a soulful, slow-cooked dish.

Provided by Janelle Williams Hawthorne

Categories Soups, Stews and Chili Recipes Stews Beef

Time 13h15m

Yield 8

Number Of Ingredients 14

Ingredients

4 pounds beef oxtails, cut into pieces
2 onions, cut into large chunks
3 green onions, cut into large pieces
1 bunch fresh thyme
4 teaspoons browning sauce (such as Gravy Master®)
3 teaspoons red pepper flakes
2 teaspoons seasoning blend (such as Badia® Complete Seasoning®)
2 teaspoons salt
2 teaspoons hot sauce
1 clove garlic
2 bay leaves
water to cover
6 cups beef broth
2 (15 ounce) cans lima beans, drained

Steps:

Combine oxtails, onions, green onions, thyme, browning sauce, red pepper flakes, seasoning blend, salt, hot sauce, garlic, and bay leaves in a large pot. Let marinate in the refrigerator, stirring as often as you can, 8 hours to overnight.
Place pot over medium heat. Pour in enough water to cover the oxtails. Simmer for 2 hours. Add beef broth and cook until oxtails are tender, about 2 hours 45 minutes. Add lima beans and cook until heated through, about 15 minutes. Discard thyme and bay leaves.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 20.5 g, Cholesterol 124.8 mg, Fat 16.1 g, Fiber 6.5 g, Protein 42.6 g, SaturatedFat 6.7 g, Sodium 1818.2 mg, Sugar 1.5 g

OXTAILS STEWED IN MARINARA SAUCE RECIPE

Oxtails Stewed in Marinara Sauce Recipe image

Provided by JimMac

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1-1/2 cups thinly sliced leeks or coarsely chopped onions
1 cup dry white wine or vermouth
3-1/2 pounds meaty oxtails cut into approximately 2-inch lengths
3 large carrots, peeled and cut into 2-inch chunks
1 cup oil-cured, pitted black olives
2 cups pasta sauce
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
3 pounds Idaho or russet potatoes, scrubbed or peeled and cut into 2-inch chunks
Salt and freshly ground black pepper to taste
2 tablespoons olive oil or butter (optional)
3/4 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil or parsley

Steps:

Heat the oil in the pressure cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add the wine and stir well. Continue cooking until about 25 percent of it has evaporated, 1 to 2 minutes. Add the oxtails, carrots, and olives and pour the pasta sauce on top. Sprinkle on the red pepper flakes (if using). Do not stir. Pile the potatoes on top of the sauce. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 50 minutes. (If the oxtails are not sufficiently tender, return to high pressure for 5 or 10 minutes more.) Allow the pressure to come down naturally, 10 to 15 minutes. Remove the lid, tilting it away from you to allow excess steam to escape. Transfer the potatoes from the cooker to a large serving platter or bowl. Pour the stew through a large strainer and degrease the sauce in a gravy separator. (Or refrigerate overnight and discard the congealed fat.) Discard any loose bones and shred the meat into bite-sized pieces. Return the degreased sauce, oxtails, and potatoes to the pot and reheat. Season with salt and pepper. When ready to serve, remove the potatoes and smash them coarsely with a ricer, adding olive oil (if using) and sprinkling with Parmesan as you go. Season the potatoes with salt, if needed. Set a mound of potatoes in the center of a serving platter or individual plates and surround with the oxtail meat and sauce. Garnish with basil and an extra sprinkling of grated Parmesan.