he stew, heat the oil in a large pan, add the oxtail
ver medium-high heat; brown oxtail, about 3 minutes per side
Marinade: put the clean oxtail in a large bowl and
ver medium-high heat. Add oxtail and cook until browned on
eat until smoking. Brown the oxtail in batches, and set aside
rown the oxtails and beef stew meat on all sides. Add
br>Combine drained oxtails and stew meat in a large pot
In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
he onion mixture into the oxtail. Allow to cook for 20
r more.
Combine water, oxtail, carrots, onion skin, garlic skin
Place oxtail pieces in large pot; add enough water to cover. Bring to a boil; lower heat and simmer for 1 1/2 hours or until tender.
o thicken and flavour the stew.
Instead - Mix the contents
urface. Stir flour paste into stew. Simmer uncovered until sauce thickens
ven on high heat. Dust oxtail pieces in flour, shaking off
In pot cook oxtail with only enough water to cover meat at medium heat.
Dice potatoes.
Cut cabbage in quarters and slice thinly.
Dice tomatoes; cut off ends of okra and slice.
When oxtail is almost done, add potatoes, cabbage, tomatoes and cream-style corn.
Season to taste and cook at low heat until oxtail is done.
Whisk together soy sauce, wine, sugar, garlic, ginger, chopped spring onion, star anise, cinnamon, orange zest and 1/2 cup water in a 6-quart pressure cooker. Bring to a boil then add oxtail. Secure lid and bring to high pressure. Reduce heat to stabilise pressure and cook for 30 mins. Release pressure using the quick release method then remove lid.
Transfer oxtail to a serving platter and drizzle with 1/3 cup braising liquid. Sprinkle with finely shredded spring onion.
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
Soak oxtail in cold water to remove
Cook oxtail in crock-pot with 8 cups water; cook for 6 to 8 hours on high or until oxtail falls off bone.
Strain oxtail and debone it carefully, saving broth.
Once deboned, place meat back in broth.
Add tomatoes, garlic salt, black pepper, beef base, salt and catsup; reduce to low.
Day Before:
Wash oxtail and dry.
Brown in hot butter.
Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
Add oxtail, beef broth and 2 cups water.
Boil.
Reduce heat and simmer over low heat until oxtail is tender.
Remove from heat; stir in Burgundy.
Cool.
Refrigerate overnight.