Oxtail stew recipe hawaiian style

Ingredients

• 3 lbs (1.3kg) oxtails with separated joints
• Pepper and salt
• Essential olive oil
• 1 medium yellow onion, chopped
• 1 celery rib, chopped
• 1 large carrot, chopped
• 2 cups (475 ml) stock (chicken or beef )*
• 2 cups (475 ml) of dark wine
• 3 whole cloves garlic clove, peel still on
• One bay leaf
• Pinch of thyme
• Parsley

• 2 carrots, reduce 1-inch segments, large pieces also cut lengthwise
• 2 parsnips, reduce 1-inch segments, large pieces also cut lengthwise
• 2 turnips or rutabagas, reduce 1-inch pieces
• Essential olive oil
• Pepper and salt

*If cooking gluten-free use homemade stock or gluten-free packaged stock.

Method

1 Brown the oxtails: Pat dry oxtails with sponges. Sprinkle oxtails throughout with pepper and salt. Heat 1 tablespoon of essential olive oil on medium to medium high temperature inside a 6-quart Nederlander oven. Employed in batches, and never crowding the pan, sear the oxtails in hot pan on every side until golden brown. Use tongs to get rid of oxtails to some plate, putting aside.

2 Saut onions, carrots, celery: Add some chopped onion, carrot, and celery towards the pan. Prepare for any couple of minutes until onions are translucent.

3 Add oxtails, garlic clove, bay leaf, thyme, salt, stock, wine, then simmer: Add some oxtails to the pan. Add some whole garlic clove cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Provide simmer. Reduce heat to low. Cover and prepare for several hrs, until meat is fork tender.

4 Roast root vegetables: 1 hour prior to the meat is completed, heat oven to 350°F (175°C). Toss carrots, parsnips, and turnips in essential olive oil inside a roasting pan. Sprinkle well with pepper and salt. Roast vegetables for one hour, or until gently browned and cooked through.

5 Skim fat: When meat is tender, remove oxtails in the cooking liquid. Either skim body fat from the top having a spoon, make use of a fat separator to get rid of body fat, or chill the cooking liquid for many hrs so the fat solidifies, which makes it simpler to get rid of. If you're making ahead, you now can simply place the stew within the refrigerator (let arrived at room temp first), using the oxtails still inside it, and allow it to chill instantly. The following day, remove body fat, reheat after which take away the meat in the dish.

6 Strain solids from cooking liquid, reduce liquid: Pour the cooking liquid via a mesh strainer right into a bowl, utilizing a rubber spatula to press from the vegetable solids caught within the strainer. Discard the solids. Return the liquid towards the pan and simmer until reduced by half.

7 Add back oxtails, roasted vegetables: Adding during the oxtails, and add some roasted vegetables towards the pan. Heat on low heat for 30 minutes for that flavors to meld.

Then add chopped parsley before serving.

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Showing 4 of 54 Comments

Well, I’m likely to give mtss is a try. I simply purchased Oxtail the very first time in Calgary. Alberta. Beef country here and never affordable despite purchasing it from the local discount grocer. Luxury at 16.29 per kilo or 7.50 per lb.

• August 28, 2016