Mouth Watering Oxtail Stew Recipe!

[Music] [Music] hey what's up y'all it's your boy simply food by dy and today honey I'm about to teach you how to make some oxtail stew so as you guys can see I have some beautiful ox tails here I have roughly about five to six pounds they're pretty hefty so what we're gonna do right now is we're gonna focus on getting these bad boys claim it this is a very very important step and it's also going to help start to tenderize them now the way you choose to clean your ox tails is completely up to you it's really a matter of preference or maybe you know how you grew up or maybe how you've seen someone else to do it for me it's pretty simplistic I just use apple cider vinegar I don't use white vinegar I use apple cider vinegar and I use limes now the reason why I'm going to be using limes is because the acidity from the lime is gonna help get all of that nasty grit off of the fat and it's also gonna start to tenderize the meat as well now I'm gonna repeat this process roughly about three times just until that water starts to run clear but as you can see these ox tails are looking pretty good the other thing you want to do is trim off as much of the fat as possible you do not want super super oily ox tails now you want to leave a little bit of the fat on but trust me you if it's an excessive amount and get rid of it it'll save you a headache later on so let's prep our veggies so what I'm gonna be doing is I'm working on a red bell pepper here I'm gonna be using a red bell pepper and a green bell pepper as always like I say you can use whatever you would like by no means am I saying this is the most traditional way of making oxtails do or even making oxtails period this is just kind of the way that I like to make oxtail stew I do think there is a difference in making oxtails and oxtail stew I know some of you might be like I don't know what you mean I probably will do another video at a later date or just regular old ox tails but to me oxtail stew is prepared differently so I'm gonna mince down these red bell peppers here and I'm going to use the whole thing because like I said I am making a lot of ox hills so typically you know if I was only doing about half the amount of oxen utley only use half of the green bell pepper and half of the red bell pepper but in this case because this is a large amount I'm gonna go ahead and use of the full thing and I'm gonna do the same thing here as well and I'm gonna mince them down now I would suggest for you guys to go on ahead and do this by hand I understand that everyone loves to use a food processor I get it but the problem is is that if you go too far and you start pulverize and get too much you're gonna release way too much liquid out of it and then you're just gonna lose all of that delicious flavor yeah you could pour directly in it but I just I don't know it's just something about food processors that just kind of bother me so I just like to do it by hand and honestly guys it really does not take that much more time so for this I'm going to be using half of white onion now y'all know I don't really mess with a lot of onions so I only used about a half and for the garlic here I'm using about five to six large cloves if you are a true true garlic lover by all means feel free to add yourself in some more that's completely fine so that's pretty much it as far actually the vegetables that are gonna go in this now this next thing that we're gonna talk about with the whole scotch bonnet peppers and all of that type of stuff if you are able to find scotch bonnet pepper by all means you can use it I wouldn't want a thousand percent make sure that you D seed it you do not want to leave the season or you might you might hurt yourself okay so I'm not going to be using an actual scotch bonnet pepper in this I'm gonna be using scotch bonnet pepper hot sauce and I'll show you the brand and all that in a few minutes but I just wanted to let you know that now if you were going to use the actual pepper you would chop it up mix it in with everything that you see right here but just please make sure you deseeded or it's gonna be way too hot now as I said my ox tails hadn't properly cleaned I trimmed off as much fat as I possibly could and right now I'm actually just taking the oxtails and i'm rubbing them down with the peppers i know this is a lot of steps that most of you guys probably will skip and that's fine I'm also gonna be adding a one pack of sessom now just so you guys know I typically you can find this in the international area or sometimes they keep it by where the tacos are that's I don't know some grocery stores have it all over the place now for my seasoning is pretty straightforward I love using Grace's oxtail Caribbean seasoning now I'm gonna be using roughly about almost 4 to 5 tablespoons you really want to make sure these are nicely nicely seasoned the good thing is is that you'll be able to taste this as you go along but I would say depending upon how many ounces you have that's how you'll get how much seasoning you're going to use if you're only cooking 5 or 6 ox tails clearly you will not use 5 or 6 tablespoons of the seasoning you know what I mean so just gauge that off of how much you're cooking most people are not gonna make a pot of ox tails as large as I am so just adjust it accordingly should you need to but that's that's pretty much it as far as like the actual like seasoning seasonings I'm going to be adding in a 14.5 ounce can of stewed tomatoes here you know sauce and all and that's all gonna contribute to the sauce later on now I prefer to only use grace now I'm gonna be using 1/2 a tablespoon of this browning we're gonna be using a little bit more later on in the recipe that's the reason why you only want to use 1/2 now and as I said earlier I'm gonna be using the graces scotch bonnet hot pepper sauce now to me I love this now because one I know exactly how hot it is and if I truly wanted to you know gauge what the spice will be Timmy it's you're better off using the actual hot sauce versus the pepper because sometimes that pepper might catch up with you and by then it's too late the foods aren't too hot so with the scotch bonnet pepper you can taste it see if it's too hot to your liking and then you can add it in accordingly now you want to make sure you guys that you let this marinate before I did for two days one day is completely fine if you're in a pinch five hours no less than five hours no more than two days so once they're done marinating this is these been marinating for two days what you're gonna do is you're gonna remove them out of the peppers you're gonna keep all of this goodness that you see right here do not throw any of that away that's all gonna go on the stew in a few moments now I'm going to be putting mine in the oven so I'm gonna be using a Dutch oven here what we're doing right now is we're just focusing on browning off the oxtails you are not I repeat you are not trying to fully cook them right now first things first is make sure that you do not overcrowd the pan or they will never Brown there to start to steam and then you'll be doing this all day long I have roughly about two to three tablespoons of oil in here you can always add in more oil if you need to but remember you have a lot of fat on these ox tails so that's also gonna render off a lot of oil as well so you can kind of keep that in mind like I said at this point in stage we are not trying to fully cook these we are just browning them off you're gonna Brown them off on both sides you guys on both sides once you do that you will take all of your ox tails and you're gonna remove them and just sit them you know on a cutting board or something to the side while you're working on actually getting the stock itself together okay so you're gonna do this in batches depending upon how many hours you're cooking you'll do it you know three or four at a time but as you can see they browned off beautifully I do not add flour or mass as I think it's completely unnecessary because I like to gauge how thick the sauce is going to be and once again this is a stew so it's a little bit different than your standard ox tails okay so and then like I said we're just gonna repeat the same process Brown them off both sides then you're gonna put them all to the side and then now what we're gonna do is we're gonna start focusing on the actual stew aspect of this recipe so what you're gonna do is you're gonna add in this entire can you guys the entire can I'm gonna make sure that I type on the screen what size can that wasn't this tomato paste because I know that moved kind of quickly but you're gonna use the entire thing I know that might seem like a lot but once again I'm making a very large pot of stew here and we're going to be using a half a cup of sofrito which is pretty much just a cooking basis a tomato base they had a bunch of onions garlic cilantro things along those lines all of that brown stuff at the bottom of the pan that is prime you want that that's all good stuff I would definitely say be mindful gauge just off of the type of pan that you have if you know that you don't have a really good pan that I would definitely suggest make sure you err on the temperature on the lower side versus too high that way you don't burn anything you know what I mean so now we're gonna go on ahead and add in all of those beautiful veggies all of that juice all of it that's all gonna create even more flavor now at this point you want to make sure that you're really keeping an eye on the temperature because we're starting to add more liquid in and as we add more liquid all of that brown stuff from the bottom is gonna start coming up with ease so don't stress about that especially if you have a good non-stick pan or a Dutch oven it'll come up you don't have to worry about it but because you're you are using Tomatoes right now and tomato paste and you know so forth so forth you want to make sure you're keeping an eye on the temperature so that you do not burn anything I've just added in a half a cup of a dry red wine you can use whatever time you would like I think I used I don't know like a Cabernet some of y'all or something something that I'd already had open it does not need to be some fancy wine do not use cooking wine get real wine of course it's optional you don't have to use it but that's just something that you know I like to add we're gonna add in 3 cups of water and that's it as far as the actual liquids you don't really need that much and you're just gonna give this a good mix so that's pretty much the base for your soup we're gonna add in a nice heaping tablespoon of beef bullion the better than big bullion um if you can't find that you can use chicken you can use beef broth instead but you know that better than bullion stuff honey that stuff be it be bomb it has such a great flavor component to it ok so now that we've gotten all of that stuff and then the next thing we're gonna get ready to do now at this point is we're gonna start adding back in out um our oxtails and like I said earlier I told you that we were gonna add a little bit more browning that was roughly about a teaspoon that I just added in there you don't really need to add too much of that stuff you know it goes a long way so keep that in mind so now we're gonna start adding in all of the oxtails like I said and then we're also going to be adding and potatoes now these are like little tiny baby baby Yukon Gold potatoes that I found in the grocery store you can use whatever type of potatoes you want you can cut them up yourself you don't you don't have to buy these I mean you're just gonna give this a mix around now we are also going to be added in carrots to this but I will tell you guys when to add those a bit later on you do not want to add those in right now make sure you guys have your oven preheated at 300 degrees because we are gonna get ready to bake this off you guys in the oven at 300 degrees for three and a half hours okay but before we do that the next thing we want to do is we want to go on ahead and add in two bay leaves and a few sprigs of thyme leaves pop the top on it put it in the oven for three and a half hours at the three-and-a-half hour mark as you can see they will already start to become very tender now depending upon how good your knife skills are and how much fat you got off you might have a lot of residual fat that has risen to the top of this trim all of that off you don't want it sitting in the pan um you know oxtails do have a lot of fat so there really is no real way of getting around it so you definitely want to make sure that you trim that off we've also just added an one pack of the Lipton's beefy onion mix as well as you can see with our carrots you can add as little or as many carrots that you would like but once again it really is important to make sure you trim off as much of the fat as possible as you can see these oxtails are already looking absolutely fabulous you guys now what you're gonna do is you're gonna put the top oh also one thing I forgot to tell you I also added in four tablespoons of brown sugar that's optional but that's just what I like okay I added in four tablespoons of brown sugar after that you're gonna put it back in the oven you guys one for about one hour so about four and a half hours total at 300 degrees these babies turned out fabulous they were absolutely succulent falling apart taste it for salt you can always add some more that oxtail seasoning or if you wanted that tinge sweeter add some more of that brown sugar I think they turned out absolutely fabulous and I hope you guys try out this recipe because I mean this is it server with some red beans rice or whatever you want look if you're new to my channel welcome to simply food by dy and if you're one of my returning subscribers well y'all babies know I love y'all so so much and as always y'all stay cute and take care bye guys [Music] we hope you enjoy [Music]

Channel: SimplyFoodByTy

Views: 476,744

Rating: 4.8897357 out of 5

Keywords: SimplyFoodByTy, Mukbang, recipes, how to cook, culinary arts, homemade, southern cooking

Id: CASf2tTG3MY

Length: 14min 33sec (873 seconds)

Published: Wed Feb 12 2020