Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, oxtail stew. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Oxtail Stew is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Oxtail Stew is something that I have loved my whole life. They are fine and they look fantastic.
Deliciously rich oxtail stew recipe, with oxtails braised in red wine and stock, with onions, parsnips, and carrots. This Oxtail Stew from Delish.com is rich, SUPER flavorful, with fall-off-the-bone-tender meat and creamy butter If you've never had oxtail stew, you're in for a treat. This really rich oxtail stew recipe makes the most of this economical cut of meat for a British classic.
To begin with this recipe, we have to first prepare a few components. You can have oxtail stew using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Oxtail Stew:
- Get 1 1/2 kg Oxtail
- Take 1 Cake flour
- Get 1 Butter
- Prepare 1 clove Garlic
- Prepare 1 Carrot
- Get 1/2 Onion
- Get 1 stalk Celery
- Prepare 1 tbsp Brown sugar
- Get 1 Bay leaf
- Take 1 dash Marjoram
- Get 100 ml Marsala wine
- Get 1 1/2 tbsp Tomato purée
- Take 1 Salt
This Jamaican Oxtails Recipe is the perfect Caribbean stew for dinner. Delicious and tender oxtail and butter beans that is cooked to perfection. Make it in the Instant Pot or any electric Pressure Cooker. Preparing Oxtail stew is a tasty and yummy way to cook oxtails.
Instructions to make Oxtail Stew:
- Soak the oxtail in cold water to remove the blood. Leave it to soak for more than 3 hours. Refresh the water at least once during that time.
- Chop all of the vegetables into small cubes.
- Drain the water from the meat from Step 1 and dry off the moisture. Lightly dust with flour. Heat a frying pan over high heat and add the butter (1 tablespoon). When the butter has melted halfway, add the oxtail and brown both sides.
- Once both sides of the oxtail have browned, transfer to a pot to simmer.
- In the same frying pan, add another tablespoon of butter. Add the vegetables and bay leaf and cook over medium heat. When the onion becomes semi-transparent, create a space in the center and fill it with the brown sugar to make a caramel.
- Once the brown sugar has become bubbly and melts, pour in the marsala wine to make the caramel. Add the tomato purée and marjoram. Pour in 500 ml of water and mix everything together.
- Pour the sauce from Step 6 over the oxtail in the pot from Step 4. The liquid should reach about halfway up to the height of the oxtail. Add more water to adjust.
- Simmer for about 3 hours over low heat. Turn over the oxtail occasionally as it simmers and season with salt. Since it will become even tastier when reheated, turn off the heat to let it cool. Then simmer for another 2-3 hours. The sauce will become very rich and thick when simmered for a total of 6 hours. It will taste even more delicious the following day.
- Taste and season with salt to finish. Be careful when placing it on a dish! The meat is so soft it will fall apart easily. Garnish with a bit of parsley and enjoy with simple bread or boiled potatoes.
I got the inspiration from my beef bourguignon recipe, but I tried to make this dish simpler and easier to prepare. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. Jamaican Oxtail Stew- This braised oxtail with butter beans not only have a complex note from allspice but also that familiar garlic, thyme, scotch bonnet and onion medley. Add enough water to just cover the oxtails and bring the mixture to a boil. Oxtail Stew aka Rabo Encendido is a traditional favorite for Dominicans, Cubans, and the Caribbean as a whole!
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