One of the traditional dishes for Sunday lunch in my family

I used a basic pressure cooker recipe and turned it into my family's own version.The caramel sauce is the hidden ingredient. Instead of marjoram, you can use thyme. If accompanying with boiled potatoes, don't boil them with the meat; boil them separately. Recipe by jue

One of my husbands favorite. I prepared it once a couple of months ago and he was hooked.

B-)

MY VERSIONINSPIRED BY CLARESSA MONTEIRONOT A HEAVY MEAT EATERBUT THIS IS A XMAS FAVOURITE...LOVING IT

Wanted to try an Oxtail stew since I never had one before so I went to thinking of things that would sound good in it and made one

Loving Anything Savoury , I Try Out This Chinese Style Cooking ,Lightly Savoury And Sweet Flavour ,Love The Tenderness With Every Bite ,Hope You Guys Enjoy This As Much As I Do ..🍴💃💪

I tell ya. Anytime my seven and eight year old students tell me they want to work with something like oxtails - I'm on it like white sausage gravy on homemade biscuits!If you love beef stew - you'll love this stew as well! This is a rich, delicious, fatty stew that's perfect for Fall and Winter weather meals. Especially with warm fresh, soft bread for dipping! This is also a very forgiving recipe that allows you to add or subtract most any ingredient. Heck, one of my students even added last night's shredded Carnitas to his oxtail stew. Freaking delicious! Great work kiddos!Know that oxtails are a bit pricier than traditional roasts. About $10.00 per 1.5 pounds. But, they're definitely worth the extra cost.

I don't remember where I found this. Our store has raw oysters in a plastic can in the fish dept.

*Unless you have a pressure cooker, oxtail is a very time consuming dish in terms of waiting (3 to 3.5 hours cook time), but it only requires 30 to 45 minutes of active time. If you're going to have it with some kind of starch and/or other side, you'll have plenty of time to get that going once the oxtail's simmering.Rabo Encendido (literally "oxtail on fire") is a slow-cooked Cuban oxtail stew that is worth every bit of work and wait.Delicious over rice (traditional), pasta, mashed potatoes, or polenta (and with a glass of red wine that will stand up to its rich, developed flavor), it's a wonderful meal for special occasions or a Sunday dinner.I've heard a few theories as to the meaning of "encendido" in this context, but the way I learned to make this dish, it was explained to me that it comes from the heat of copious amounts of black pepper. I'm not a person who adds black pepper to everything as a default seasoning, but I do love it in this dish.This recipe is for 4 servings (1 larger piece of oxtail is plenty for a moderate single serving because it is so rich and unctuous). If you double it, you might increase the cook time to 4 hours or so, and you will need an appropriately larger cooking vessel. For the 4 serving quantity, it's important you don't use too wide a pot because you want the liquid to almost completely cover the oxtail at the start of simmering so the oxtail will be submerged in the sauce after it shrinks a bit with cooking.

This is such a simple recipe yet so tasteful. This is a dish to make on a lazy sunday, where you can't be bothered to do much.