Type what you have

Ingredients

• ✓ oxtail
• green onion
• garlic
• ginger
• water

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place oxtail pieces on a baking sheet and roast under the preheated broiler until well browned, 5 to 7 minutes per side.
3. 3 Place oxtail in a multi-functional pressure cooker (such as Instant Pot). Sprinkle green onions, garlic cloves, and ground ginger on top of the oxtail and cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let broth cool completely. Strain broth into a container, removing and discarding oxtail pieces, green onions, and garlic.

By Diana71

Ingredients

• ✓ oxtail
• garlic clove
• celery
• carrot
• onion
• water
• beef broth
• turnip
• okra
• corn
• salt
• black pepper
• hot sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place oxtails and garlic in a large roasting pan. Roast in the preheated oven until garlic is tender, about 30 minutes.
3. 3 Transfer oxtails to a large stock pot. Squeeze roasted garlic into a food processor; add celery, carrots, and onion. Process until finely chopped; add to pot with enough water to cover oxtails. Bring to a boil, reduce heat to low; simmer until meat is tender, about 2 hours. Remove oxtails; let cool.
4. 4 Add broth and turnips to the pot. Simmer until slightly tender, about 10 minutes. Add okra and corn. Simmer until warmed through, about 10 minutes more.
5. 5 Pick meat from bones; chop into bite-sized pieces. Add to soup. Season with salt and pepper. Add hot sauce, if desired.

By ShelbyLyn

Ingredients

• ✓ oxtail
• water
• shiitake mushroom
• green onion
• onion
• garlic
• ginger
• bay leaf
• white wine
• soy sauce
• salt
• black pepper
• mustard green
• cilantro

Instructions

1. 1 Place oxtails in a pot and cover with water; boil for 30 minutes.
2. 2 Drain and return to the pot. Cover again with water. Add mushrooms, green onions, onions, garlic, ginger, and bay leaves. Stir in wine and shoyu and season with salt and pepper. Simmer over low heat until meat is falling off the bones, 2 to 3 hours.
3. 3 Stir in mustard greens and cilantro and serve.

By mcrobello

Ingredients

• ✓ oxtail
• ginger
• onion
• cinnamon stick
• cardamom pod
• clove
• star anise
• coriander seed
• fennel seed
• water
• fish sauce
• green onion
• white sugar
• salt
• rice noodle

Instructions

1. 1 Place oxtail in a large, heavy pot. Cover with water and bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, pour out water, and rinse oxtail to remove excess fat and impurities. Place in a multi-functional pressure cooker (such as Instant Pot®).
2. 2 Use tongs to hold ginger over a burner flame to char slightly. Allow to cool, then quarter. Char onion quarters in the same way.
3. 3 Combine cinnamon stick, cardamom, cloves, star anise, coriander, and fennel in a shallow, dry saute pan. Toast over medium-low heat for 2 minutes. Place spices in a tea filter bag and close.
4. 4 Add ginger, onion, and spice bag to the pressure cooker. Pour in enough water to cover. Add fish sauce, green onions, sugar, and salt. Close and lock the lid. Seal the vent and select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
6. 6 Meanwhile, place rice noodles in a large bowl and cover with hot water. Set aside until noodles soften, about 15 minutes.
7. 7 Skim the broth if necessary. Taste and add more fish sauce, sugar, or salt. Discard ginger, onions, and spice bag. Remove oxtail from the broth and shred meat away from the bones and cartilage.
8. 8 Fill bowls with rice noodles and top with meat and broth.

By Diana71

Ingredients

• ✓ oxtail
• beef bone
• short rib
• knuckle
• shank
• celery
• onion
• leek
• garlic
• water
• bay leaf
• white vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place beef bones on the prepared baking sheet.
3. 3 Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
4. 4 Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, then pour in just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
5. 5 Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
6. 6 Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

By Diana71

Ingredients

• ✓ oxtail
• sweet potato
• red bell pepper
• onion
• garlic
• fire-roasted diced tomato
• beef broth
• brown sugar
• chili powder
• bay leaf
• salt
• black pepper
• cinnamon
• allspice
• parsley

Instructions

1. 1 Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Stir in brown sugar, chili powder, bay leaves, salt, black pepper, cinnamon, and allspice.
2. 2 Cover slow cooker. Cook on High for 5 to 6 hours, stirring occasionally.
3. 3 Transfer oxtails to a cutting board; shred meat off bones. Discard bones.
4. 4 Skim fat off top of slow cooker liquid. Return oxtail meat to the slow cooker. Taste; season with brown sugar, salt, and black pepper. Stir to combine. Serve warm, topped with parsley.

By Kim

Ingredients

• ✓ oxtail
• beef oxtail
• olive oil
• salt
• black pepper
• yellow onion
• garlic
• tomato sauce
• tomato puree
• chicken broth
• sherry vinegar
• thyme
• oregano
• rosemary
• kosher salt
• red chili flake

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.
2. 2 Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.
3. 3 Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.
4. 4 Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot. Place over medium-high heat until sauce begins to simmer. Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours. Skim off fat before serving.

By John Mitzewich

Ingredients

• ✓ oxtail
• bay leaf
• mushroom
• carrot
• celery
• onion
• parsnip
• potato
• barley
• tomato
• black pepper
• garlic
• parsley
• annatto
• sazon seasoning
• beef bouillon granules
• water
• olive oil

Instructions

1. 1 Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.
2. 2 Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
3. 3 Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.
4. 4 Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
5. 5 While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.
6. 6 Remove bones and bay leaves from soup before serving.

By NCwriter

Ingredients

• ✓ oxtail
• soy sauce
• worcestershire sauce
• salt
• sugar
• garlic and herb seasoning
• browning sauce
• paprika
• cayenne pepper
• black pepper
• vegetable oil
• carrot
• celery
• onion
• garlic
• beef broth
• thyme
• rosemary
• bay leaf
• butter

Instructions

1. 1 Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
2. 2 Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
3. 3 Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
4. 4 Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

By Verifydis

Ingredients

• ✓ oxtail
• french-fried onion
• roma tomato
• fish sauce
• white sugar
• black pepper
• salt
• carrot
• waxy potato
• water
• carrot
• celery
• cinnamon
• nutmeg
• clove
• canola oil
• garlic
• ginger
• onion
• shallot

Instructions

1. 1 Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
2. 2 Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.
3. 3 Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
4. 4 Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
5. 5 Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.

By PeaceBaking