How is this prepared? I also need a recipe. I have some at a West Indian restaurant and would love to try to make this at home.
Answer:
If your preparing it West Indian style, when I worked contained by Jamaica, we used Guinness Stout, fresh thyme, not alot of tomato but a bit of tomato paste, lots of carrot, onions, celery and potatos. (Skip the wine, a bit of vinegar at the end brightens the flavour)
Make sure to season the oxtail until that time browning, then supply the veg, beef broth, Guinness and tomato paste, I prefer to cook them slow surrounded by the oven, 325 F for 1 1/2 - 2 hours.
Drain some of the fat of, if you want to hold on to the potatos till the end, fragment boil them and add them within the last 1/2 hour within the oven.
3 tablespoons vegetable grease 1 large onion, chopped 2 cloves garlic, finely chopped
2 prevailing conditions carrots, compactly sliced 1 celery stalk, chopped 1.8 kg/4 lb oxtail, cut in 5 cm/2 inch pieces
saline and freshly ground black pepper plain flour 400g/14 oz can tomatoes
125 ml/8 fl oz dry white wine 225 ml/8 fl oz beef stock 1 teaspoon paprika
2 tablespoons chopped flat-leaf parsley 1 bay branch 2 sprigs fresh thyme
1 Heat 1 tablespoon of oil surrounded by a large frying jar. Add the onion and cook gently for 5 minutes. Stir within the garlic, carrot and celery and cook for 10 minutes, turning often. Transfer to a hulking casserole.
2 Preheat the oven to 160 C/325 F/gas mark 3.
3 Season the oxtail pieces beside salt and pepper and coat beside flour. Heat the remaining oil surrounded by a frying pan and brown the oxtail surrounded by batches, transferring to the casserole.
4 Puree the tomatoes next to their liquid and give to the frying pan near the wine, stock, paprika and herbs. Bring to the boil, stirring all right to incorporate any browned juices within the pan. Pour over the oxtail contained by the casserole, cover and bake for 2-1/2 to 3 hours, until the oxtail is tender. The fluid should just cover the oxtail, so check after 1 hour and supply more stock or water if indispensable. Skim off the surface tubby and remove the bay fern and thyme sprigs before serving or reheating the casserole.
Preparation time: 1/2 hour preparation, 4 hours of slow cooking, plus sitting overnight and then reheating.
Yes, oxtails really are from the tail of an ox (well, I don`t know not an ox per se, but a beef steer's tail).
They have a deliciously rich and distinctive flavor. Like most stews, oxtail stew is best slow cooked for several hours. My father remembers growing up during the Depression that oxtails be considered food for people short much money (of which he was one). You could bring back them for pennies a pound. Now they are considered choice - hard to come by and expensive. He data that the "gourmandes" finally caught on and have driven the prices up, much to his regret.
3 lbs oxtails beside separated joints
1 immense yellow onion, chopped
2 cups stock
1 cup dampen
2 cups of red wine
1 garlic clove, minced
2 to 3 cups chopped vegetables - carrots, celery, parsnips, turnips
1/2 cup raisins
1/4 cup tomato join
Seasoning - salt and pepper, a pinch of thyme, one fjord leaf
1 Preheat oven to 350 degree F.
Season oxtails with saline and pepper. Sear in a 5 or 6 quart dutch oven (or other tightly covered casserole dish) on adjectives sides until golden brown. You may need to sear the oxtails surrounded by separate batches. Add 1/4 cup of the chopped onion, cook until translucent.
2 In a separate vessel, heat stock, sea, and wine together. Add stock mixture to meat in casserole tub. Add a teaspoon of salt, 1/2 teaspoon of pepper. Bring to simmer.
3 Place surrounded by oven and cook, covered, for 3 hours. Remove from oven, add vegetables, the rest of the onion, raisins, tomato attach, garlic, thyme, bay fern. Return to the oven and cook for another hour.
4 Remove from oven, let sit for a few minutes, and skim as much excess weight as you can from the surface.
Serves 4-6.
Links:
Simple
Get on the internet and type contained by oxtail stew recipe and you will have plenty to choose from.
take one oxtail available at most grocery stores, chop up 1 colossal onion, 6 cups of water, 1 cup of red wine, potatoes and vegetables chopped fine. cook over surrounding substance heat. close by the end supply a teaspoon of flour and stir to thicken the soup let it set for 15 minutes...than wallow in. You can also add regional spices for that special flavor. curry,ginger, I don`t know a little cinnamon. brackish and pepper to taste. I also find if I brown the meat first within a skillet the taste is better.. Let it cook for a few hours.
this is a simple mexican style ,and very adjectives along the border !
6-8 lbs ox-tail
oil-or lard- to cover 1/4-inch uf pot
onion,garlic,celery,carrot,ca... (dry)
,tomatos,cilantro,bell-& serrano-peppers, chopped!
sear the tails contained by the fat -when browned poster the veggies ,and sear for 5-minutes add 1-cup river and 1/4 cup cider or vinager.
bring to boil and add river to cover plus 2-inchs above!
bring to boil -reduce heat to a steady simmer ! (taste and season tag on some whole pepper corns ) stir cover for 30-minutes check marine add if bones are exposed cover and permit simmer -check often untill the meat is falling from the bones and the fluid is still covering -add more if needed!! in a seperate pot mix 2-tablespoons flour and 1-lemon-juiced mix w/garlic-6-minced cloves -and cilantro 1/4-cup include to stew stir and raise warmness bring to boil -turn down and simmer stirring until gravey is set--if you need more color join some worshitersire sauce-not too much !!
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Answer:
If your preparing it West Indian style, when I worked contained by Jamaica, we used Guinness Stout, fresh thyme, not alot of tomato but a bit of tomato paste, lots of carrot, onions, celery and potatos. (Skip the wine, a bit of vinegar at the end brightens the flavour)
Make sure to season the oxtail until that time browning, then supply the veg, beef broth, Guinness and tomato paste, I prefer to cook them slow surrounded by the oven, 325 F for 1 1/2 - 2 hours.
Drain some of the fat of, if you want to hold on to the potatos till the end, fragment boil them and add them within the last 1/2 hour within the oven.
3 tablespoons vegetable grease 1 large onion, chopped 2 cloves garlic, finely chopped
2 prevailing conditions carrots, compactly sliced 1 celery stalk, chopped 1.8 kg/4 lb oxtail, cut in 5 cm/2 inch pieces
saline and freshly ground black pepper plain flour 400g/14 oz can tomatoes
125 ml/8 fl oz dry white wine 225 ml/8 fl oz beef stock 1 teaspoon paprika
2 tablespoons chopped flat-leaf parsley 1 bay branch 2 sprigs fresh thyme
1 Heat 1 tablespoon of oil surrounded by a large frying jar. Add the onion and cook gently for 5 minutes. Stir within the garlic, carrot and celery and cook for 10 minutes, turning often. Transfer to a hulking casserole.
2 Preheat the oven to 160 C/325 F/gas mark 3.
3 Season the oxtail pieces beside salt and pepper and coat beside flour. Heat the remaining oil surrounded by a frying pan and brown the oxtail surrounded by batches, transferring to the casserole.
4 Puree the tomatoes next to their liquid and give to the frying pan near the wine, stock, paprika and herbs. Bring to the boil, stirring all right to incorporate any browned juices within the pan. Pour over the oxtail contained by the casserole, cover and bake for 2-1/2 to 3 hours, until the oxtail is tender. The fluid should just cover the oxtail, so check after 1 hour and supply more stock or water if indispensable. Skim off the surface tubby and remove the bay fern and thyme sprigs before serving or reheating the casserole.
Preparation time: 1/2 hour preparation, 4 hours of slow cooking, plus sitting overnight and then reheating.
Yes, oxtails really are from the tail of an ox (well, I don`t know not an ox per se, but a beef steer's tail).
They have a deliciously rich and distinctive flavor. Like most stews, oxtail stew is best slow cooked for several hours. My father remembers growing up during the Depression that oxtails be considered food for people short much money (of which he was one). You could bring back them for pennies a pound. Now they are considered choice - hard to come by and expensive. He data that the "gourmandes" finally caught on and have driven the prices up, much to his regret.
3 lbs oxtails beside separated joints
1 immense yellow onion, chopped
2 cups stock
1 cup dampen
2 cups of red wine
1 garlic clove, minced
2 to 3 cups chopped vegetables - carrots, celery, parsnips, turnips
1/2 cup raisins
1/4 cup tomato join
Seasoning - salt and pepper, a pinch of thyme, one fjord leaf
1 Preheat oven to 350 degree F.
Season oxtails with saline and pepper. Sear in a 5 or 6 quart dutch oven (or other tightly covered casserole dish) on adjectives sides until golden brown. You may need to sear the oxtails surrounded by separate batches. Add 1/4 cup of the chopped onion, cook until translucent.
2 In a separate vessel, heat stock, sea, and wine together. Add stock mixture to meat in casserole tub. Add a teaspoon of salt, 1/2 teaspoon of pepper. Bring to simmer.
3 Place surrounded by oven and cook, covered, for 3 hours. Remove from oven, add vegetables, the rest of the onion, raisins, tomato attach, garlic, thyme, bay fern. Return to the oven and cook for another hour.
4 Remove from oven, let sit for a few minutes, and skim as much excess weight as you can from the surface.
Serves 4-6.
Links:
Simple
Get on the internet and type contained by oxtail stew recipe and you will have plenty to choose from.
take one oxtail available at most grocery stores, chop up 1 colossal onion, 6 cups of water, 1 cup of red wine, potatoes and vegetables chopped fine. cook over surrounding substance heat. close by the end supply a teaspoon of flour and stir to thicken the soup let it set for 15 minutes...than wallow in. You can also add regional spices for that special flavor. curry,ginger, I don`t know a little cinnamon. brackish and pepper to taste. I also find if I brown the meat first within a skillet the taste is better.. Let it cook for a few hours.
this is a simple mexican style ,and very adjectives along the border !
6-8 lbs ox-tail
oil-or lard- to cover 1/4-inch uf pot
onion,garlic,celery,carrot,ca... (dry)
,tomatos,cilantro,bell-& serrano-peppers, chopped!
sear the tails contained by the fat -when browned poster the veggies ,and sear for 5-minutes add 1-cup river and 1/4 cup cider or vinager.
bring to boil and add river to cover plus 2-inchs above!
bring to boil -reduce heat to a steady simmer ! (taste and season tag on some whole pepper corns ) stir cover for 30-minutes check marine add if bones are exposed cover and permit simmer -check often untill the meat is falling from the bones and the fluid is still covering -add more if needed!! in a seperate pot mix 2-tablespoons flour and 1-lemon-juiced mix w/garlic-6-minced cloves -and cilantro 1/4-cup include to stew stir and raise warmness bring to boil -turn down and simmer stirring until gravey is set--if you need more color join some worshitersire sauce-not too much !!
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