I love lazy #sundays! I also love #oxtail soup. If you haven’t tried this cut of meat, it is delicious. Here are a few recipes:
Oxtail Stew
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
Author: Vanjo Merano
Recipe type: Beef
Serves: 5
Ingredients
3 lbs. oxtail
1 (6 oz.) can tomato paste
1½ cups red wine
4 cups beef broth
1 medium onion, chopped
1 large baking potato, cubed
1 teaspoon fresh thyme
3 tablespoons butter
3 tablespoons extra virgin olive oil
Salt and ground black pepper to taste
Instructions
Heat olive oil in a pressure cooker. Once the oil starts to get hot, add the butter.
Continue to heat until the butter and oil mixture starts to bubble.
Saute the onion until tender.
Add the oxtail. Cook each side for 1 minute.
Add tomato paste. Saute the it in tomato paste for 2 minutes.
Pour the beef broth into the pressure cooker.
Cover and pressure cook for 30 to 40 minutes.
Add thyme and red wine. Let boil.
Add cubes potato.
Continue to cook for 8 to 10 minutes.
Note: you can add more beef broth if the liquid starts to dry-up.
Add salt and ground black pepper to taste.
Transfer to a serving bow. Serve.
Share and enjoy!
https://panlasangpinoy.com/2018/01/09/oxtail-stew-recipe/
This next one is my favorite. I am a bit biased towards the #Caribbean.
#Trinidadian Stew Oxtail
A Trinidad and Jamaican favorite and classic dish, good with or without lima beans
15min Prep Time
120min Cook Time
Ingredients
2 lbs oxtail, cut up and rinse with limes or lemons (and fat removed)
1 lime / lemon, juiced or vinegar (1/4 cup)
4 tablespoons green seasoning
4 sprigs fresh thyme
1/2 teaspoon crushed ginger
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon canola oil
2 tablespoon white or brown sugar
1 medium tomato, diced
1 onion, diced
6 cups water
2 small carrots, diced
1 red and green medium bell pepper chopped
2 tablespoon worcestershire sauce
1 tablespoon ketchup
2 packs goya beef bouillon (optional) (powdered)
1 tablespoon golden ray butter (optional)
Method
After rinsing oxtail, season with green seasoning, fresh thyme ,crushed ginger , kosher salt , and black pepper.
Mix well and allow this to marinate for at least 3 hours in the fridge or overnight for better flavor.
Heat oil in a large Dutch oven or a heavy-bottomed pot over high heat. Add sugar and allow to cook until it turns caramel in color – don’t allow it to smoke - about 2-3 minutes.
Add the oxtails to the pot, along with all of the marinade, working in batches, stirring each time to cover them with the caramelized sugar, Stir until the oxtail pieces are well-coated with the caramelized sugar and continue to brown for 5 minutes, stirring regularly.
Add tomatoes and onions, Stir!
Add the 6 cups of water and bring to a boil, reduce heat to a gentle simmer. Cover pot.
After about 1 hour, add carrots , bell peppers, worcestershire sauce, ketchup , golden ray butter and beef bouillon Stir!
Allow to cook until oxtails are nice and tender, stirring occasionally. (This can take about another hour) Check for tenderness after 1 ½ hour, add more liquid if needed (you want a nice thick gravy) If the oxtail is not as tender as you will like it to be, simmer, covered, for an additional 20 - 30 minutes.
Taste, and adjust seasoning as necessary Enjoy!
Serve with plain or coconut rice.
http://www.simplycaribbean.net/blog/trinidadian-brown-stew-oxtail/
I switch between rice and #fufu (https://en.m.wikipedia.org/wiki/Fufu) when I eat Oxtails. Enjoy and please share.
- Ameer
Pics courtesy of my iPhone.