Braised Oxtail in Red Wine Sauce | Cooking with Andy #5 | Food
Hi Food Lovers! Time to make one of my favourite dishes today, it's a OXTAIL stew! It is simple to make, not much of a mess in the kitchen, just an oven, a pot and a roasting tray will do. I love cooking this dish when I have my relatives coming over for family gathering, easy way to cook a big delicious meal and its easy to clean up!
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Ingredients:
- Oxtail 2.5 kg
- Leek 1 pc
- Celery 4 sticks
- Onion medium 1 pc
- Carrot medium 2 pc
- Garlic 4 clove
- Bay leaf 2pc
- Clove 3 pc
- Star anise 1 pc
- Rosemary 2 g
- Thyme 2 g
- Parsley (garnish)
- Stock (Chicken/Beef)
- Plain flour 2 tbsp
- Red wine 500ml
- Canned tomato 2 cans
- Worcestershire sauce 20ml
Don't worry about the exact amount of each ingredient, trust the chef in you and freestyle it as however you like it to be~
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Braised Oxtail in Red Wine | Rabo de Toro Estofado
I love the less loved cuts of any animal – you need to treat them skilfully to get the best out of them. I often find that the result is so satisfying that I keep coming back to it and this oxtail stew is no exception. It’s not a recipe that was handed down by my Mum, but is actually something I have worked out and developed myself through investigation and real passion.
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Oxtail with rice and peas #shorts
Recipe
Oxtail
Ingredients
- 2kg Oxtail
- 1 brown onion, finely diced
- 1 scotch bonnet chilli (or birds eye if you cant find a scotch bonnet)
- 1 tbsp of allspice
- 5 cloves garlic, minced
- 50ml soy sauce
- 2 tbsp brown sugar
- Thumb size piece ginger, finely grated
- 200ml water
- Small bunch thyme
- 2 spring onions, finely sliced
Method
1. Place all the ingredients except the water, brown sugar and spring onions into a bowl and leave the oxtails to marinate for 2 hours at least or overnight.
2. In a heavy base pot over med high heat, add a little oil and brown the oxtails on all sides.
3. Next add the brown sugar, water and leftover marinade.
4. Cook the oxtails with the lid on over a low heat for 2-3 hours. You want the meat tender but not so much it turns to mush.
5. Right at the end,add the spring onions.
6. Serve with rice and peas.
Braised Oxtails by That Dude Can Cook
Slow cooking season is here. ???? Here's how Sonny Hurrel (@ThatDudeCanCook) made these simple, flavorful braised oxtails, cooked low and slow in a Le Creuset Dutch Oven.
5.5 qt Round Dutch Oven in Chambray:
Ingredients:
5 oxtails
4 tbsp tomato paste
2 tbsp chipotle in adobo
4 qts beef stock
2 carrots, sliced
1/2 yellow onion, roughly chopped
1 leek, roughly chopped
Instructions:
1. Heat butter or neutral oil over medium-high heat in a 5.5qt Round Dutch Oven. Season oxtails on all sides with salt and pepper, then sear until browned on all sides.
2. Remove oxtails and add tomato paste, cooking until it's caramelized to a deep brick red color. Then stir in chipotles in adobo and add beef stock.
3. Reduce heat to a low simmer, add oxtails back in, cover with a cracked lid and simmer for 2 hours.
4. Add carrots, onions and leeks, then simmer for another 1.5 hours.
5. Pro tip: Let everything sit in the braising liquid for an hour after cooking. Then serve over a sweet potato puree with a splash of braising liquid on top. Enjoy!
Wine-Braised Oxtail Recipe | Melissa Clark | The New York Times
Oxtail is one of the most wonderful meats for braising, says Melissa Clark. She makes hers with celery root and carrots, and serves it with gremolata.
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STEWED OXTAIL IN RED WINE SAUCE|FOOD COMPILATION BY RHEIN????
INGREDIENTS:
OXTAIL, CARROTS, CELERY, ONION, BAYLEAF, TOMATO PASTE, RED WINE, WATER, BUTTER, FLOUR, SALT & PEPPER.
#STEWED OXTAIL IN RED WINE SAUCE
Music: Darbu
Musician: Sapajou
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