Oxtail stew recipe?

B

blus n

New member
I'm looking for an oxtail stew recipe with beans or other legumes.
Something I can prepare in my slow cooker.

I'd prefer something from here that is liked; some of the internet recipes
I have Googled seem to have never been tried,



--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner
 
"KenK" wrote in message
news:[email protected]...
I've never added beans to oxtail soup/stew but I can't see a reason not to.
No reason why this couldn't be done in a slow cooker, either, except for
browning the oxtails first. Here's my recipe:

2 -3 oxtails, disjointed
1/4 c. neutral oil
flour seasoned with salt & pepper
3 quarts water
1/2 c. chopped carrots
1/2 c. chopped celery
1 c. chopped onion
2 cloves minced garlic
1 bay leaf
1 Tbs. tomato paste
2 Tbs. chopped fresh parsley

Dust oxtails with seasoned flour. Brown well in a deep pot in oil. Add 2
quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
sprigs of marjoram or thyme and 3-4 peppercorns tied with kitchen string in
a cheesecloth bag. Simmer for 3 hours, stirring occasionally. Remove
oxtails to a platter and let cool to the touch. Skim fat from soup. Debone
the oxtails (I no longer bother) and add the meat to the soup. Stir in
remaining 1 quart water and the vegetables and tomato paste.
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Adjust seasonings to taste. Stir in parsley and heat through.
Serves 6-8

Jill
 
In article ,
KenK wrote:



I'll be curious to see responses because oxtails take a long time to
cook. Based on my limited knowledge of crockpots (we don't get along) I
would expect oxtails to cook for about 24 hours?they take a good hour or
more in a pressure cooker at 15 psi. And I'll be interested in the
legumes requirement, too; I don't see them together but that sure
doesn't mean they cannot be friends.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"KenK" wrote


Hi Ken, I just made another one and we are finishing it off.

This was in my 'Junior' crockpot (I have 3 sizes, he's a middle one).

For beans, there are several dried types that will work. Large dried limas
(or baby) would work as would white 'navy beans'. I used a medium sized red
bean, about 6 oz from an 8 oz pack. The pot would take to a mix of these as
well.

I didnt really 'measure' amount of ox tail so can't be exact. I had a 1 lb
pack and used about 1/2? Some were top end meaty and a few were bottom end
boney.

6-8 cloves of garlic chopped pretty small and about 1/2 cup onion and same
of a green bell pepper. Water to cover plus about 2 inches (we wanted a
more soupy stew). We finished it with black pepper from the grinder using
probably 1/2 tablespoon but its hard to tell when you are just grinding over
the pot. A sort of eyeball cookery. It was quite peppery so if you don't
want that, start with 1 TS black pepper then let it develop.

I posted about a oxtail stew/bean pot about 2 weeks ago that was close to
this but I don't really recall the details and didn't mealmaster enter it.

Alternatives I have made in the past used lentils, carrots, black beans,
garlic, onions, bell peppers, Black pepper or Zataars, water. These once
the pot was mostly down to soup with a few beans, were ladeled over cooked
rice from the rice maker.

Since I cook more by 'eye' here's my best rendition of that one close as I
can get to what I did.

1/2 lb ox tails, mostly meaty end but you want some boney end for the broth
to develop
1/2 cup lentils (dry)
1.5 cups larger cut carrots (about 1.5 inches long then cut down center of
cylinder)
1/3 cup dry black beans
4-7 minced cloves garlic (cooks down mild in crockpot so use more)
1 small onion, chopped rustic quarters
1/2-3/4 cup bell pepper (with seeds in this case for flavor)
1/2 TB black pepper or more (alternate is Zataars seasoning)
Water to 3 inches above (I use the Momma larger crock for this)

If looking for other crockpot recipes, hit me up (with a ping at need).
I've been using one since 1978 and there's little I haven't done with one
other than breadmaking (epic failure!).

I took to them to cut costs of electric/gas when I was not well heeled and
found it's awful nice to always have something at the ready in a working
family.
 
"Melba's Jammin'" wrote




Grin, they make a superior slow-cooker (crockpot in USA) friend and do very
well with dried beans. It is as you say, that long cooking they need, in
this case it all comes to perfection at the same time.

Not all recipes will render over well to a crockpot. I would not do a
potato and oxtail combo that way unless you wanted the potatoes to pretty
much dissolve. Split peas are also not optimal (this time, more like the
wrong flavored meat). Barley works.
 
"Dave Smith" wrote in message
news:[email protected]...
Do you eat as much as your big niece? LOL Or do you have some really small
cows there? That's plenty of oxtails for a stew. It equates to 1-1/2 to 2
lbs. of meat (discounting the weight of the bones). How much meat do you
want in a stew?

Jill
 
On Sat, 12 Feb 2011 11:18:51 -0500, Dave Smith
wrote:


An entire ox tail is pretty big.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 12 Feb 2011 09:07:32 -0600, Melba's Jammin'
wrote:


I can't see oxtails cooked with beans or even served with beans cooked
separately... seems pretty near to TIAD... never heard of pot roast
with beans either. Maybe he's talking smoked oxtails
 
On 12/02/2011 3:02 PM, jmcquown wrote:


FWIW... i almost picked up some oxtails. There were being sold in
packages of three (bones) for about $5 per pack..... $5.49 per pound.
It was going to cost me about $11 for enough oxtail to make a stew for
two people. It would cost several dollars more for wine, broth, veggies
etc. and hours of cooking time. Nuts to that.
 
In article ,
"jmcquown" wrote:



Interesting. Are they disjointed? I'm accustomed to seeing them as
Dave does. Maybe a couple more if they are very small (from the end of
the tail).


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
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