OXTAIL CHILI
Provided by Food Network
Categories main-dish
Time 7h25m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Add the oxtails, whole garlic cloves and 2 1/2 gallons water to a large pot. Bring the water to a boil, and cook for 5 hours on medium-high heat. Remove the oxtails from the pot, saving the cooking liquid, and set aside. De-bone and shred the oxtail meat. Set aside to cool.
- Heat the oil in a large braising pot over medium-high heat. Add the carrot, celery, red onion, bell pepper, red chili flakes and chopped garlic to the pot. Cook the vegetables over medium heat for 15 minutes. Add the flour and paprika to the vegetables and cook, stirring for an additional 15 minutes. Add the beans and peanut butter to the pot and stir to combine. Add the reserved oxtail liquid, and bring to a boil. Lower the heat to medium heat and reduce for 45 minutes. Remove the pot from the heat and add your reserved shredded oxtail to the pot. Ready to serve!
BARBECUE-BRAISED OXTAIL WITH RED CHILI BEANS
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Dredge the oxtails in the flour, shaking off the excess. In a heavy kettle heat 4 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it brown the oxtails in batches, transferring them with a slotted spoon as they are browned to a plate. To the kettle add the remaining 2 tablespoon oil, in it cook the onion, the garlic, and the gingerroot over moderately low heat, stirring, until the onion is softened, and stir in the brown sugar, the ketchup, the mustard, the vinegar, the Worcestershire sauce, the lemon juice, the Tabasco, the cayenne, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 5 minutes, add the oxtails, and simmer the mixture, covered, stirring occasionally, for 2 1/2 hours.
- While the oxtails are cooking, in a large saucepan combine the beans with enough cold water to cover them by 2 inches, bring the liquid to a boil, and simmer the beans, covered, for 1 hour, or until they are tender. Drain the beans well and stir them into the oxtail mixture. Simmer the mixture, uncovered, stirring occasionally, for 30 minutes to 1 hour, or until the meat is very tender, and serve it sprinkle with the scallion greens.
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
OXTAIL AND BUTTER BEANS
This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich gravy with a lot of body. Worcestershire sauce is traditional and balances the dish's earthy, spicy and sweet flavors. The butter beans add a slight bite to counter the tender meat. But back to that gravy: Sop it up with naan or roti, or serve it over coconut rice and peas.
Provided by Millie Peartree
Categories dinner, soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 18
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.
JAMAICAN OXTAIL WITH BROAD BEANS
This is a traditional Jamaican dish I was taught to cook by my grandmother.
Provided by sunflowerBirmingham
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
- Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 17.6 g, Cholesterol 124.8 mg, Fat 22.4 g, Fiber 3.7 g, Protein 38.8 g, SaturatedFat 7.5 g, Sodium 1088.6 mg, Sugar 1.8 g
WINE-BRAISED OXTAIL
Don't be scared off by oxtail just because you may never have cooked it before. It's as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.
Provided by Melissa Clark
Categories dinner, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
- Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
- Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
- Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
- Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.
Nutrition Facts : @context http, Calories 1210, UnsaturatedFat 37 grams, Carbohydrate 34 grams, Fat 75 grams, Fiber 7 grams, Protein 76 grams, SaturatedFat 29 grams, Sodium 1276 milligrams, Sugar 10 grams
BARBECUED OXTAIL
Chef Marcus Samuelsson shared this recipe for barbecued oxtail from his cookbook, "The Soul of New Cuisine."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 18
Steps:
- Combine jerk mix and canola oil in a large bowl. Add oxtail and toss to coat. Cover and refrigerate 8 hours.
- Heat olive oil in a large Dutch-oven over high heat. Working in batches, add oxtail and onions and cook, stirring occasionally, until browned, 15 minutes.
- Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chiles, salt, chili powder, cumin, coriander, chicken stock, coffee, and Worcestershire sauce. Cover, reduce heat, and continue simmering 2 hours.
- Add honey and continue simmering, uncovered, until oxtail is tender, 20 to 30 minutes. Remove bay leaf, and serve.
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