Oxtails Stewed In Marinara Sauce Recipes

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BRAISED OXTAILS IN RED WINE SAUCE

This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16



Braised Oxtails in Red Wine Sauce image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
  • Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
  • Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
  • Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

Nutrition Facts : Calories 891.1 calories, Carbohydrate 36.4 g, Cholesterol 228.4 mg, Fat 33.9 g, Fiber 2.7 g, Protein 64.6 g, SaturatedFat 15.8 g, Sodium 1132.4 mg, Sugar 5.6 g

2 (750 milliliter) bottles dry red wine
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
5 pounds beef oxtail, cut into pieces
¼ cup butter, divided
5 shallots, chopped
5 cloves garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 sprigs fresh thyme
1 bay leaf
2 sprigs flat-leaf parsley
5 cups beef broth

OXTAIL STEW IN PEANUT SAUCE (KARE-KARE)

Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute, lends voluptuousness. This recipe is adapted from Nicole Ponseca and Miguel Trinidad's forthcoming cookbook "I Am a Filipino" and their restaurant Maharlika in New York, where the dish is always served with rice and bagoong, a fermented seafood paste that brings a depth of flavor akin to aged cheese or steak.

Provided by Ligaya Mishan

Categories     dinner, soups and stews, main course

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 20



Oxtail Stew in Peanut Sauce (Kare-Kare) image

Steps:

  • Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.
  • Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)
  • Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.
  • Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.
  • Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2 1/2 to 3 hours, or until the meat is fork tender but not falling off the bone.
  • About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.
  • Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.
  • Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.
  • When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.
  • Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.
  • Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.

5 pounds oxtails, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
7 tablespoons vegetable oil
2 red onions, cut into large dice
2 celery stalks, cut into large dice
1 carrot, cut into large dice
1/2 bunch fresh thyme sprigs
4 cups red wine, like a Cabernet Sauvignon (about 1 1/4 bottles)
1 cup Shaoxing wine or sherry
4 to 6 cups stock, plus more as necessary, preferably beef
2 Japanese eggplants (about 1/2 pound), sliced 3/4-inch thick
1 clove garlic, minced
6 ounces Chinese long beans or green beans, stems removed and cut into 2-inch lengths
2 to 3 pieces baby bok choy, quartered lengthwise
1/2 cup commercial creamy peanut butter, such as Skippy or Jif
2 tablespoons low-sodium soy sauce
Sugar, to taste
3 tablespoons achuete (a.k.a. achiote or annatto) oil
Bagoong (optional)
4 to 6 cups cooked white rice

OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)

Ms. Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family. Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram. It's delicious by itself or served over a hearty pasta, like rigatoni. And don't be deterred by the large amount of celery the recipe calls for. It reduces to a flavorful pulpy slurry that will surprise you.

Provided by Amanda Hesser

Categories     times classics

Time 3h30m

Yield 6 servings

Number Of Ingredients 14



Oxtail Braised With Tomato and Celery (Coda Alla Vaccinara) image

Steps:

  • Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
  • Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
  • Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
  • Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
  • Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
  • Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 56 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 20 grams, Sodium 1197 milligrams, Sugar 6 grams, TransFat 0 grams

1/4 pound pancetta, cut into 1/4-inch dice
1 carrot, peeled, finely diced
1 small onion, peeled, finely diced
4 inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces
Extra-virgin olive oil
3 pounds oxtail (trimmed weight), severed at each joint into pieces about 3 inches long
Sea salt or kosher salt
Freshly ground black pepper
1 1/2 tablespoons tomato paste
2 cups white wine
3 sprigs fresh marjoram or 1 1/2 teaspoon dried leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 (28-ounce) can peeled Italian tomatoes, drained

JAMAICAN OXTAIL STEW

I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!

Provided by hillct

Categories     World Cuisine Recipes     Latin American     Caribbean     Jamaican

Time 11h15m

Yield 8

Number Of Ingredients 21



Jamaican Oxtail Stew image

Steps:

  • Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
  • Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
  • Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
  • Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
  • Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
  • Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 23.4 g, Cholesterol 140.4 mg, Fat 24.2 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 8.2 g, Sodium 1019 mg, Sugar 8.8 g

4 ½ pounds beef oxtail
2 peppers habanero peppers, divided
2 medium white onions, quartered
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
2 bunches scallions, roughly chopped
1 (2 inch) piece fresh ginger root, peeled
2 tablespoons fresh thyme leaves
1 tablespoon minced garlic
1 cube beef bouillon
1 tablespoon jerk seasoning, or more to taste
1 teaspoon browning sauce
1 teaspoon soy sauce
¼ cup olive oil
½ cup ketchup
4 cups water, or more as needed
½ teaspoon ground allspice
1 large bay leaf
1 (16 ounce) can butter beans, rinsed and drained
8 ounces fire-roasted diced tomatoes

OXTAIL RAGU

Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 5h

Yield 4

Number Of Ingredients 13



Oxtail Ragu image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
  • Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
  • Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 19.2 g, Cholesterol 221.4 mg, Fat 30.8 g, Fiber 4.3 g, Protein 65.1 g, SaturatedFat 11.7 g, Sodium 3307.4 mg, Sugar 12.1 g

3 ½ pounds beef oxtail, cut into 2-inch sections
1 tablespoon olive oil
Salt and freshly ground black pepper
1 large yellow onion, diced
6 cloves garlic, roughly chopped
¼ cup sherry vinegar
4 cups tomato sauce or puree, or more if desired
2 cups chicken broth, or enough to cover the oxtails
1 sprig fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano
1 teaspoon kosher salt, plus more to taste
¼ teaspoon red chili flakes

WINE-BRAISED OXTAIL

Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7



Wine-Braised Oxtail image

Steps:

  • Season oxtail generously with salt and pepper. In a large Dutch oven, heat oil over medium-high. Place flour in a shallow pie pan; season with salt and pepper. Dredge oxtail in flour mixture until coated all over, shaking off excess.
  • Working in batches, sear oxtail in Dutch oven until well browned on all sides, about 15 minutes. Remove oxtail and set aside. Wipe out Dutch oven and return oxtail to pot. Add wine and enough water to cover oxtail halfway, about 3 cups. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. After 3 hours, add additional 2 cups water if necessary. Continue cooking until meat is tender and pulls away from bone, 3 hours more.
  • Remove oxtail and set aside. Pour cooking liquid into a fat separator. Allow fat to rise to top. Pour defatted cooking liquid back into pot. Cook over medium-high heat until reduced and thickened, about 15 minutes. Return oxtail to pot and stir in watercress. Cook until oxtail is heated through, about 5 minutes.
  • Serve oxtail either on the bone or with meat removed from bone and transferred to a shallow dish. Pour reduced cooking liquid and watercress mixture over meat and serve immediately.

4 pounds large, meaty oxtail pieces, patted dry
Kosher salt and freshly ground pepper
2 tablespoons safflower or other neutral-tasting oil
1 cup unbleached all-purpose flour
1/2 cup red wine
1 bunch watercress, trimmed
1 bunch watercress, trimmed

OXTAILS STEWED IN MARINARA SAUCE RECIPE

Provided by JimMac

Number Of Ingredients 13



Oxtails Stewed in Marinara Sauce Recipe image

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.

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

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