Place oxtail in a shallow dish. Combine
r more.
Combine water, oxtail, carrots, onion skin, garlic skin
Marinade: put the clean oxtail in a large bowl and
Mix to combine spices for the taco seasoning. Heat skillet on medium heat and add oil. Add turkey and cook over medium to medium high heat while breaking up the meat with a spatula. After 3-4 minutes add chopped garlic and taco seasoning.
Continue to cook until turkey is done.
Usually you will want to use half the taco seasoning from the above recipe and save the remaining for another taco night. For stronger taco flavor use more seasoning.
To prepare tacos, use leaf lettuce as a taco shell and add condiments as you choose.
Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
Then degrease the pan and deglaze with port and reserve for later use.
In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
Add the oxtails to the vegetables.
Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
Season to taste with salt and pepper and serve.
eat as possible off the oxtail bones. Add the chopped meat
ver top.
Sprinkle House Seasoning, to taste.
Saute onion
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.
large pan, add the oxtail and sear over high heat
Soak oxtail in cold water to remove
ver medium-high heat. Add oxtail and cook until browned on
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.
Season the oxtail with salt and pepper.
230 degrees C).
Place oxtail in a baking dish and
bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved
ven's broiler.
Place oxtail pieces on a baking sheet
ver medium-high heat; brown oxtail, about 3 minutes per side