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
OXTAIL STEW OVER BUTTERED NOODLES
Make and share this Oxtail Stew over Buttered Noodles recipe from Food.com.
Provided by Luckytrim
Time 5h10m
Yield 5-6 serving(s)
Number Of Ingredients 17
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 533.9, Fat 9.3, SaturatedFat 1.8, Cholesterol 57.5, Sodium 519.7, Carbohydrate 71.6, Fiber 6.2, Sugar 9.8, Protein 15.2
AUTHENTIC OXTAIL PHO
This oxtail pho recipe is authentic. This is the way my husband's family has always made it and it is delicious. My kids have grown up on this comforting noodle soup, which is especially good on a cold rainy day. Garnish with hoisin sauce and sriracha as desired.
Provided by christybell71
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 6h25m
Yield 8
Number Of Ingredients 18
Steps:
- Bring water and oxtail to a boil in a pot. Skim the foam and oil off the surface. Add 1 onion, fish sauce, star anise, cinnamon, and salt. Stir in pho flavor paste; cover loosely with a lid. Reduce heat and simmer broth for at least 6 hours.
- Cut the remaining onion in half and slice very thinly. Place in a bowl with scallions and cilantro.
- Place noodles in a large bowl and rinse. Cover with warm water and let soak for 1 hour.
- Drop meatballs into the soup 20 minutes before broth is done.
- Bring a small saucepan of water to a boil. Drain noodles and dip into the boiling water for 30 seconds. Transfer noodles into 8 large bowls.
- Top each bowl with sliced sirloin. Ladle in broth, meatballs, and oxtail. Taste and season as needed. Squeeze 1 or 2 lime wedges into each bowl and mix in 1/2 teaspoon sugar. Top with the cilantro-onion mixture, bean sprouts, basil, and shallots.
Nutrition Facts : Calories 566.5 calories, Carbohydrate 69.7 g, Cholesterol 91.8 mg, Fat 18.3 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 6.3 g, Sodium 743.8 mg, Sugar 7.3 g
SLOW-COOKED OXTAILS WITH RICE NOODLES
Oxtail is a favorite ingredient in countries as diverse as Jamaica, France, and Korea. When you taste it, it's not hard to understand why. To release oxtail's rich, sublime flavors, though, you must slowly braise it for hours until the meat is absolutely tender. It's worth the wait.
Yield serves 4
Number Of Ingredients 12
Steps:
- Combine the oxtails and water in a small saucepan and place over high heat. Bring the water just to a boil, then remove the pot from the heat, drain the water, and rinse the oxtails and pot well.
- Return the oxtails to the pot and add the dashi. Set the pot over high heat and bring to a boil. Decrease the heat to low and cover the pot. Simmer the liquid until the meat falls off the bone, about 5 hours. While cooking, add more water, if necessary, to keep the oxtails fully submerged.
- When the meat has finished cooking, remove the oxtails from the pot and set them aside. Skim the fat off the top of the broth, discard, and strain the broth into a liquid measuring cup. Measure 6 cups of broth, adding water, if necessary, to equal 6 cups. Pour the broth into a pot and bring to a boil, then add the soy sauce, sake, salt to taste, and pepper. Decrease the heat to low and return the oxtails to the pot. Cover the pot to keep warm until you're ready to serve.
- Place a large pot of water over high heat and bring to a boil. Add the daikon and simmer for 5 minutes. Use tongs or a slotted spoon to transfer the daikon from the water to the warm broth. (Do not drain the water.)
- Return the water to a boil, add the rice noodles, and cook following package instructions. Drain well and divide among 4 bowls.
- Pour 1 1/2 cups of the broth into each bowl and add one-fourth of the oxtails. Garnish with the jalapeño, scallions, and cilantro.
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