Who has a good recipe for oxtails?!
Who has a good recipe for oxtails?
Answers:
BRAISED OXTAILS DINNER
2 oxtails, whole, cut at joint
1 qt. burgundy wine
2 qts. stock or consomme
1 qt. water
2 bay leaves, small
1 pinch thyme
1 pinch rosemary
2 tsp. cracked pepper
Whole parsley
2 carrots, sliced
1 onion, cut in large pieces
1 to 2 stalks of celery
Marinate oxtails for 12 hours in the above mixture of wine, stock, water, spices and vegetables. Mixture is to be covered and refrigerated for marination.
After mixture has marinated: Remove oxtails, reserve liquid. Drain oxtails to remove excess liquid. Saute oxtails in cooking oil, turning occasionally until light brown. Place browned oxtails in a dutch oven (or other heavy pan). Add liquid with vegetables from marination. Add 1 tablespoon tomato paste. Cook uncovered over low flame until oxtails are tender (2 to 3 hours). Stir frequently and add more water if necessary. When oxtails are tender, remove and place on serving dish. Thicken remaining liquid with Beure Manie. Cook mixture until thick (5 to 10 minutes). Add salt, pepper and spices to taste. Strain over oxtails and serve.
BEURE MANIE:
1/2 stick butter and flour
Melt butter over low flame. Stir in flour until mixture is thick.
Makes 6-8.
Source(s):
cooks.com
Try www.recipezaar.com They have tons of great recipes for anything.
Here is one, I call Fabulous Oxtail
3 oxtails
3 carrots
3 medium-size onions
3 stalks celery
1/4 cup olive oil
2 tablespoons butter
2 tablespoons flour
6 tablespoons plum jam
3 tablespoons brown sugar
2 cups beef stock
2 cups red wine
salt & pepper
Trim fat from the ox tails and cut into sections between the joints.
Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
(Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.
Try this:http://www.thefivestarchef.com/results.p... many recipes to choose from.
Paula Deen does...I watched her make it a while ago on her Food Network show, "Paula's Party" and it looked to die for!
Michael's Favorite Oxtails with Buttered Rice
Oxtails:
2 whole oxtails, sliced in 2-inch pieces
House Seasoning, recipe follows
Several dashes soy sauce
2 large yellow onions, sliced into half-moons
3 to 4 bay leaves
Buttered Rice:
2 cups uncooked rice
4 cups water
1 stick butter
Kosher salt
Preheat oven to 350 degrees F.
Trim fat from oxtails. In a broiling pan, toss oxtails with House Seasoning and soy sauce. Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top. Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours. Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes. Prepare rice according to package directions, adding butter and salt, to taste. Serve rice alongside ox tails.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Kare-Kare
It's a Filipino recipe and it's a bomb! ?
Country Oxtails Dinner Recipe
Plan this meal a day in advance so you can cook the oxtails and get rid of the fat before cooking with the vegetables. Crusty bread is a welcome addition to soak up the rich gravy.
INGREDIENTS:
1 tsp olive oil
2-1/2 to 3 pounds beef oxtails
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1 cup red wine
1-3/4 cups beef broth
1 Tbsp Worcestershire sauce
1 cup (8 ounces) tomato sauce
1 tsp dried oregano
1 tsp dried basil
1 bay leaf, broken in half
6 cloves of garlic, large ones cut in half
4 ounces white button mushrooms
1/2 sweet onion, cut into 6 wedges
4 medium red potatoes, cut in half
4 medium carrots, cut into 2-inch lengths
1 cup fresh sugar snap peas
PREPARATION:
Preheat oven to 350 F.
Sprinkle the oxtails liberally with salt and pepper on both sides, then sprinkle with the flour.
Coat the bottom of a heavy oven-proof Dutch oven or deep skillet with the olive oil. Brown the oxtails on all sides and remove to a platter. Add the wine to the hot pan and boil for two minutes, scraping up all the browned bits from the bottom. Add the beef broth, Worcestershire sauce, tomato sauce, oregano, basil, bay leaf, and garlic. Stir to combine and return oxtails to the pan. Cover tightly, place in the preheated oven, and bake for 2 hours.
Let cool. Place oxtails in a container. Pour gravy in a separate container. Refrigerate at least 4 hours or overnight.
Skim fat from the gravy. Return gravy and oxtails to the Dutch oven and bring to a simmer. Add mushrooms, sweet onion wedges, red potatos, and carrots to the pot. Cover and simmer until potatoes are almost tender. Add sugar snap peas and simmer another 5 minutes.
Serve oxtails with the vegetables and pan gravy.
Yield: 4 servings
OXTAIL DELIGHT
3 lbs. oxtails
2 onions, slice in med. slices
1 lg. tomato
2 tbsp. salt
3 tbsp. black pepper
3 tbsp. garlic powder
3 tbsp. all purpose seasoning
2 pkgs. Sazon seasoning
Cut oxtail up in small pieces. Add all seasonings together, let sit for about a good 15-20 minutes so seasoning can soak in. Preheat oil - then add oxtails, let brown. Then drain off your oil - add a little water and let simmer for approximately 1/2 hour. Check oxtails to see if tender, if not - add more water - and repeat step 1.
When meat reaches it's tenderness add seasoning and let cook for another 15-20 minutes. If desired add a piece of bay leaf or two pieces of thyme. If you really want a nice juicy gravy add a little flour in a small cup with cold water - mix and add to your meat - also you can put the a can of kidney beans if you don't want the flour.
I like to cook them South American style by braising them with plantains, yucca root, potatoes, corn on the cob. When they're done I add some salsa and cubed avocado. It's delicious!!!