GINA'S OXTAIL STEW
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.
- Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
- Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.
- Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.
- Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.
- Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and melt. Stir in the chives, Parmesan and lemon.
- Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve.
LASHELLA'S FAVORITE OXTAIL STEW
Make and share this Lashella's Favorite Oxtail Stew recipe from Food.com.
Provided by GingerlyJ
Categories Stew
Time 4h15m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.
- Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
- Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.
- Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.
- Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.
Nutrition Facts : Calories 339.1, Fat 7.8, SaturatedFat 1.2, Sodium 631.6, Carbohydrate 28.6, Fiber 4.9, Sugar 10.6, Protein 6.9
OXTAIL STEW
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
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
OXTAIL STEW
Based on a Sunset Magazine recipe of several years ago. This can be made in the crockpot. Also, potatoes and/or other veggies can be added.
Provided by ccferne
Categories Stew
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place oxtails in a heavy soup kettle or dutch oven. Add soy sauce, oyster sauce, and liquor. Cover and marinate for one hour.
- Cook covered over medium heat for 30 minutes to draw out juices.
- Uncover. Bring to a boil and turn often till meat is browned and liquid is evaporated. Add garlic, bay leaves, oregano, and one onion, coarsely chopped, along with 1/4 cup beef broth. Cook and stir to deglaze pan.
- Add remaining beef broth. Cover and simmer gently until meat is tender when piereced (about 3 hours).
- Remove pan from heat. Strain broth into a large saucepan or bowl. Discard onion and herbs; set meat aside. When meat is cool, remove it from bones, cut in bite-sized pieces, and return to broth. Refrigerate several hours or overnight.
- Skim off and discard fat. Bring broth to a boil. Add celery, carrot, and 2 medium onions, coarsely chopped. Reduce heat, cover, and simmer until veggies are tender (about 20 minutes).
EASY OXTAIL STEW
This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.
Provided by latricia jones
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
- Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g
SLOW COOKER OXTAIL STEW
Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
- Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
- Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
- Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g
HEARTY OXTAIL STEW
An old family recipe and one of my favorite things to eat on a cold winter day! Notes: I like to keep the oxtail meat on the bones when serving- they taste delicious, too! But feel free to remove them after cooking and shred the meat if you prefer. Also try adding less water to this recipe and making a pot-pie from it.
Provided by jlhgirl540
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Roll oxtails in flour, lightly and evenly brown them in butter in a large stew pot.
- Add water, salt and pepper, onions, canned tomatoes (be sure to include all the liquid as well), tomato paste, Worcestershire, sugar, celery salt, cloves, bay leaves and carrots to the pot.
- Bring ingredients to a boil; cover, and simmer for 2 hours, stirring occasionally.
- Add green beans, potatoes and barley to the stew. Simmer for 1 more hour, stirring occasionally.
- Let cool and skim grease if desired. Serve and enjoy! :).
- If you can't eat all of it, don't worry, it's even more delicious & flavorful the next day! It also freezes quite well.
NICARAGUAN OXTAIL STEW
Make and share this Nicaraguan Oxtail Stew recipe from Food.com.
Provided by PalatablePastime
Categories Stew
Time 4h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in a pot and cover with cold water. Bring to a rolling boil and boil for 3 minutes. Remove from heat and cover with pan lid.
- Brown the oxtails in lard, and place in a large casserole or crock pot.
- Add all remaining ingredients except the 2 cups water and beans.
- Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover.
- Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more).
- Remove lid and allow to cook uncovered to make a thicker stew,.
Nutrition Facts : Calories 121.5, Fat 5.2, SaturatedFat 2, Cholesterol 4, Sodium 533, Carbohydrate 15.6, Fiber 3.3, Sugar 2.7, Protein 5.1
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