Spicy Oxtails with Pears and Sweet Potatoes Recipe

Name: Spicy Oxtails with Pears and Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 4 pounds oxtails, cut into 1 1/2-to 2-inch thick slices, excess fat removed; Coarse sea salt or kosher salt and freshly ground black pepper; 4 garlic cloves, peeled and finely chopped; 1 (2-inch) piece fresh gingerroot, peeled and finely grated; 1 tablespoon chili powder; 2 Spanish onions, peeled and diced; 1/2 cup dry vermouth; 1/4 cup light soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon red chili paste; 2 tablespoons packed light brown sugar; 1 tablespoon toasted sesame seeds; 2 pounds sweet potatoes or yams, peeled and cut into 1-inch cubes; 4 Bosc pears, peeled, cored, and finely diced; 2 bunches (about 12 large) scallions, trimmed and cut into thirds

Servings: persons

1 tablespoon extra-virgin olive oil
4 pounds oxtails, cut into 1 1/2-to 2-inch thick slices, excess fat removed
Coarse sea salt or kosher salt and freshly ground black pepper
4 garlic cloves, peeled and finely chopped
1 (2-inch) piece fresh gingerroot, peeled and finely grated
1 tablespoon chili powder
2 Spanish onions, peeled and diced
1/2 cup dry vermouth
1/4 cup light soy sauce
1 tablespoon hoisin sauce
1 teaspoon red chili paste
2 tablespoons packed light brown sugar
1 tablespoon toasted sesame seeds
2 pounds sweet potatoes or yams, peeled and cut into 1-inch cubes
4 Bosc pears, peeled, cored, and finely diced
2 bunches (about 12 large) scallions, trimmed and cut into thirds

1
Center a rack in the oven and preheat the oven to 275F.
2
In a large cast-iron pot or Dutch oven over mediumhigh heat, warm the olive oil.
3
Season the oxtails with salt and pepper and sear until golden brown on all sides, about 15 to 20 minutes.
4
Transfer the oxtails to a plate and spoon off all but 1 tablespoon fat.
5
Decrease the heat to medium-low and add the garlic, gingerroot, and chili powder to the pot.
6
Cook, stirring, for 3 minutes (be careful not to burn the chili powder).
7
Add the onions and saute until translucent, about 10 minutes.
8
Raise the heat to medium.
9
Deglaze the pot by adding the vermouth and soy sauce and scraping up any browned bits clinging to the bottom of the pot.
10
Stir in the hoisin sauce and red chili paste.
11
Return the oxtails to the pot.
12
Stir in 1 cup water, the sugar, and sesame seeds and bring to a simmer.
13
Cover the pot, transfer it to the oven, and braise for 3 hours, adding the sweet potatoes and pears after 1 1/2 hours and the scallions after 2 1/2 hours.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 4 pounds oxtails, cut into 1 1/2-to 2-inch thick slices, excess fat removed, Coarse sea salt or kosher salt and freshly ground black pepper, 4 garlic cloves, peeled and finely chopped, and more.

Yes, Spicy Oxtails with Pears and Sweet Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Oxtails with Pears and Sweet Potatoes

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