Best 6 Oxtail Stew With Tomatoes And Bacon Recipes

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Oxtail stew with tomatoes and bacon is a hearty, flavorful, and satisfying dish that is perfect for a cold winter day. The oxtail meat is slow-cooked until it is fall-off-the-bone tender, and the tomatoes and bacon add a rich, smoky flavor. This stew is also incredibly easy to make, and it can be made in a single pot. So if you're looking for a delicious and comforting meal that will warm you up from the inside out, look no further than oxtail stew with tomatoes and bacon.

Check out the recipes below so you can choose the best recipe for yourself!

OXTAIL STEW



Oxtail Stew image

Provided by Sunny Anderson

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 16

12 ounces dried lima beans
4 pounds oxtails
2 large Vidalia onions, chopped
3 scallions, chopped
4 garlic cloves, smashed
1 bunch fresh thyme
2 tablespoons red pepper flakes
4 teaspoons hot paprika
2 bay leaves
2 tablespoons hot sauce
4 tablespoons gravy master
6 cups low-sodium beef broth
4 teaspoons tomato paste
2 tablespoons salt
Right rice, recipe follows
2 cups rice

Steps:

  • In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
  • In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
  • Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
  • At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
  • Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
  • Yield: 4 to 6 servings

TAIWANESE STYLE OXTAIL STEW



Taiwanese Style Oxtail Stew image

No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice.

Provided by eli2884

Categories     Main Dish Recipes

Time 4h5m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
3 pounds beef oxtail
2 tablespoons all-purpose flour
2 large tomatoes, cubed
½ cup red wine
5 cups water, or as needed
1 large yellow onion, cut into 1/2 inch pieces
1 large tomato, chopped
3 carrots, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
2 tablespoons soy sauce
3 tablespoons tomato paste

Steps:

  • Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
  • After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.

Nutrition Facts : Calories 670.8 calories, Carbohydrate 13.3 g, Cholesterol 249.7 mg, Fat 35.5 g, Fiber 2.8 g, Protein 72.3 g, SaturatedFat 13.6 g, Sodium 1045.1 mg, Sugar 6.1 g

OXTAIL STEW



Oxtail Stew image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

4 pounds Oxtails cut into 2-inch pieces
1 cup of virgin Spanish olive oil
1 large Spanish onion, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
5 cloves of garlic, finely chopped
1/2 cup tomato paste
1 tablespoon black pepper
1 teaspoon oregano
1 teaspoon cumin
2 bay leaves
1 cup of vino seco (dry red cooking wine)
Salt to taste

Steps:

  • Season the oxtail with the salt and black pepper. In a kettle large enough to hold the oxtails, add 1/2 cup of virgin olive oil. Heat the oil and add the oxtail making sure you brown all sides. Once this is done, transfer the oxtails from the oil to a warm plate. In the same kettle add the remaining 1/2 cup of oil and heat. Then add onions, bell peppers, and garlic to make the "sofrito". Stir this mixture for about 10 minutes. Add the rest of the ingredients and re-introduce the oxtails to the kettle. Stir well and simmer over medium heat for 2 to 3 hours or until the meat easily pulls away from the bone. Serve with white rice, double fried plantains, and avocado salad if in season.

EASY OXTAIL STEW



Easy Oxtail Stew image

This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.

Provided by latricia jones

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h10m

Yield 6

Number Of Ingredients 12

2 pounds beef oxtail, cut into pieces
6 cups water
1 (14 ounce) can beef broth (such as Swanson®)
1 large onion, chopped
2 cloves garlic, minced, or more to taste
½ teaspoon onion salt
salt and ground black pepper to taste
6 medium unpeeled red potatoes, cubed
1 cup sliced carrots
1 cup sliced fresh mushrooms
½ medium green bell pepper, chopped
1 bunch green onions, chopped

Steps:

  • Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
  • Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g

SEAFOOD STEW WITH TOMATOES AND BASIL



Seafood Stew With Tomatoes and Basil image

Make and share this Seafood Stew With Tomatoes and Basil recipe from Food.com.

Provided by Phil Franco

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 1/4 cups chopped onions
2 tablespoons chopped garlic
4 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
2 1/2 cups crushed tomatoes in puree
2 1/2 cups bottled clam juice
1 cup dry white wine
2 (6 ounce) cans chopped clams, drained, liquid reserved
1 lb uncooked large shrimp, peeled, deveined
1 (6 ounce) can crabmeat, drained
1/2 cup chopped fresh basil
cayenne pepper

Steps:

  • Heat olive oil in heavy large pot over medium heat.
  • Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
  • Add tomatoes, clam juice, white wine and liquid reserved from clams.
  • Increase heat and boil until slightly thickened, about 15 minutes.
  • Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes.
  • Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer.
  • Season stew to taste with cayenne, salt and pepper. Makes 4 servings.
  • That's it!

Nutrition Facts : Calories 424, Fat 16.9, SaturatedFat 2.4, Cholesterol 223.8, Sodium 899.6, Carbohydrate 12.6, Fiber 1.7, Sugar 2.8, Protein 43.3

OXTAIL STEW WITH TOMATOES AND BACON



Oxtail Stew with Tomatoes and Bacon image

Categories     Soup/Stew     Beef     Pork     Tomato     Braise     Stew     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

4 1/2 pounds oxtails
Paprika
All purpose flour
6 bacon slices, chopped
2 large onions, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 teaspoons plus 2 tablespoons chopped fresh rosemary or 1 teaspoon plus 2 teaspoons dried
2 cups dry red wine
1 28-ounce can Italian tomatoes, drained
1 14 1/2-ounce can beef broth
3/4 pound sugar snap peas

Steps:

  • Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate.
  • Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.)
  • Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary.

Tips:

  • Use a Dutch oven or other heavy-bottomed pot for the stew to ensure even cooking.
  • Sear the oxtails in batches to prevent overcrowding and ensure they brown properly.
  • Use a variety of vegetables in the stew to add flavor and texture.
  • Simmer the stew for at least 2 hours to tenderize the oxtails and develop the flavors.
  • Serve the stew over mashed potatoes, rice, or egg noodles.

Conclusion:

Oxtail stew is a delicious and hearty dish that is perfect for a cold winter day. By following these tips, you can make a delicious oxtail stew that your family and friends will love.

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