Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, oxtail stew. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Oxtail Stew is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Oxtail Stew is something which I’ve loved my entire life.
Deliciously rich oxtail stew recipe, with oxtails braised in red wine and stock, with onions, parsnips, and carrots. If you want to feed more, then simply scale up the recipe. #oxtail #beef #recipes To make my oxtail stew you will. Oxtail stew dishes are a traditional item in various cuisines.
To begin with this particular recipe, we must prepare a few components. You can cook oxtail stew using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Oxtail Stew:
- Prepare 1 1/2 kg Oxtail
- Take 1 Cake flour
- Get 1 Butter
- Get 1 clove Garlic
- Take 1 Carrot
- Make ready 1/2 Onion
- Prepare 1 stalk Celery
- Get 1 tbsp Brown sugar
- Get 1 Bay leaf
- Prepare 1 dash Marjoram
- Prepare 100 ml Marsala wine
- Take 1 1/2 tbsp Tomato purée
- Take 1 Salt
My Oxtail Stew is cooked low and slow with carrots, onions, and spices then served over hot, fluffy rice. Okay, I know I've already lost some of you just based on the recipe title. Slow cooked, richly flavored Oxtail Stew is the perfect cold-weather one-dish meal. Round out this stew with your favorite hearty bread.
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.
Recipe from Golden Krust Caribbean Bakery and Grill. Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. It had a very nice taste to it. African-Style Oxtail Stew. this link is to an external site that may or may not meet accessibility guidelines.
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