Oxtail recipes for slow cooker

[SadieBaby.]

Please help me, I fancied trying oxtails so I brought a huge bag from the butchers and I don't know what to do with them. Any recipe ideas would be great, I plan to cook them in my slow cooker?!

 

[Aunt Bea]

http://www.discusscooking.com/forums/f57/oxtail-stew-over-buttered-noodles-68577.html

Try this!

 

[Andy M.]

Here's one from Katie H. http://www.discusscooking.com/forums/f56/katies-favorite-oxtail-soup-tnt-37940.html

 

[pacanis]

That old thread warning is kinda neat. I never saw one before.
I like barley in my oxtail soup. An old family favorite.

 

[SadieBaby.]

They sound nice, thanks for your posts, but I was thinking of a more exciting recipe. Like a carribean stew or Gumbo or something. Is that doable with oxtails?

 

[SadieBaby.]

It there anybody who has a traditional home cooked recipe for a carribean stew/ Gumbo that they would like to share? Please please please?!

 

[Selkie]

Your Ox tail can also be used. I would braise it first.

Gumbo

Ingredients:

Part-A, (common to all gumbo):

4 Tbl. Oil
4 Tbl. Flour
1 Large Onion, Chopped
2 cans (14.5 oz.) diced tomatoes
1 Bell Pepper, Minced
1 Stalk Celery, Minced
1/4 Cup Chopped Parsley
1/4 tsp. Thyme
1 Tbl. Basil
1/2 tsp. Worcestershire Sauce
1 tsp. Louisiana Hot Sauce
2 Tbl. Gumbo Filè (pronounced fee-lay)
2 Quarts Water (or as an option, 1 qt. Chicken Stock + 1 qt. water)
Salt & Pepper to taste

Part-B, (Add 2-4 lbs. of diced and previously cooked proteins of your choice, e.g. seafood, chicken, Andouille sausage) Personally, I add all three -

Directions:

Make a dark roux by browning the flour in the oil, constantly stirring over medium low heat (15-30 minutes - the slower the better).
Add the finished roux to a stock or crock pot.

Add everything else in Part-A to the pot and stir to combine with the roux.

Bring to a simmer.

Add your previously diced and cooked protein(s) (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.) and a simmer for at least an hour. Again, the longer the better.

Serve in a bowl on a bed of rice and make additional Gumbo Filè available for seasoning.

 

[BigAL]

I actually have oxtail in my freezer as I have also wanted to try it. That gumbo is gonnna happen Sunday for me. Thanks Selkie!

 

[SadieBaby.]

Your Ox tail can also be used. I would braise it first.

Gumbo

Ingredients:

Part-A, (common to all gumbo):

4 Tbl. Oil
4 Tbl. Flour
1 Large Onion, Chopped
2 cans (14.5 oz.) diced tomatoes
1 Bell Pepper, Minced
1 Stalk Celery, Minced
1/4 Cup Chopped Parsley
1/4 tsp. Thyme
1 Tbl. Basil
1/2 tsp. Worcestershire Sauce
1 tsp. Louisiana Hot Sauce
2 Tbl. Gumbo Filè (pronounced fee-lay)
2 Quarts Water (or as an option, 1 qt. Chicken Stock + 1 qt. water)
Salt & Pepper to taste

Part-B, (Add 2-4 lbs. of diced and previously cooked proteins of your choice, e.g. seafood, chicken, Andouille sausage) Personally, I add all three -

Directions:

Make a dark roux by browning the flour in the oil, constantly stirring over medium low heat (15-30 minutes - the slower the better).
Add the finished roux to a stock or crock pot.

Add everything else in Part-A to the pot and stir to combine with the roux.

Bring to a simmer.

Add your previously diced and cooked protein(s) (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.) and a simmer for at least an hour. Again, the longer the better.

Serve in a bowl on a bed of rice and make additional Gumbo Filè available for seasoning.

Thanks the recipe sounds scrumptious!