Oxtail Casserole Recipes

Steps:

• In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
• In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
• Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
• At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
• Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
• Yield: 4 to 6 servings

Steps:

• Brown meat all over in a little oil, in a large pot.
• Add onion and carrot and stir through oil.
• Add crushed garlic, stock, (almost to cover) tomatoes and paste, sugar, bouquet garni and salt and pepper.
• Cook on low for about 2 hours (till the meat is falling off the bones).
• (pressure cook 30 mins, or crockpot 8 hours) Leave to cool, skim off fat; thicken with cornflour mixed with a little water.
• Meat can be removed from bones, just reheat after you take off the fat, and pick up each bone with tongs, the meat will just fall off.
• If it doesn't, it ain't cooked.
• Serve with mashed potatoes and greens.

Steps:

• Set the oven to hot 220c/475f.
• Pack the piece of oxtail, onion, carrot and turnip in a roasting tin and sprinkle with oil. Roast for 30-40 mins until browned, stirring once during cooking.
• Remove tin from oven, then turn the oven temperature down to cool at 150c/300f.
• Spoon a couple of tablespoons of fat from the tin into a large flameproof casserole.
• Add the garlic and fry for 1minute, then stir in the flour and mix well.
• Pour in the wine and stock, add the puree and bay leaf, season well. Bring to the boil.
• Add oxtail and vegetables, cover with lid and or foil.
• Cook for 3 hours or until meat pulls away from the bone. Skim off fat from surface if you prefer.
• Serve with lots of mashed potato and cabbage.

Steps:

• Heat the oil in a large heavy skillet.
• Dredge the oxtail in the flour in a bowl, and place in the skillet. Stir constantly over brisk heat until the meat is seared, about 15 minutes.
• Add the celery, bay leaf, thyme, and garlic, stirring constantly until brown.
• Stir in the boiling water, reduce the heat, cover, and simmer for 1 1/2 hours.
• Add the carrots and parsley and continue simmering for 1 1/2 additional hours or until the meat is tender. Remove bay leaf. Add the salt and pepper.

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.