Categorized | Beef

Oxtail Braised In Guinness.

 

After posting a pic of this Guinness braised oxtail on the Facebook fan page a while back, I’ve been overwhelmed with requests for the recipe. Just when you thought I forgot or ignoring those requests, here it is. Absolutely one of the best oxtail recipes I’ve shared to date and though it’s not something you think when you think about Caribbean cuisine, with our love for both Guinness and oxtails… yea, I assure you this will be a hit and fits well with our culinary culture.

It does take some time to cook, but if you have a slow cooker you can create the base on the stove and let the slow cooker do the rest. If using a slow cooker, you may find that oil may accumulate at the top – spoon off. And those of you who own a pressure cooker.. do your thing. It will cut back on the cooking time.

One more thing before we get to the actual recipe… directly below the recipe you’ll have the chance to win a wonderful box of candy as part of Valentine’s Day celebration. Enter your name as I’d love to send this out to one lucky winner.

You’ll Need…

2 lbs oxtail (cut/trimmed of excess fat)
1 can tomato paste (156 ml / 5.5oz)
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion
1 1/2 cups diced celery
2 large carrots
2 cans Guinness (see note below)
1 cup water
4 sprigs thyme
2 bay leaves
1/2 teaspoon oregano
1 habanero pepper (any hot pepper you like – optional)
2 tablespoon vegetable oil

Notes. The hot pepper is optional, but I love the heat and additional flavor. I used Guinness draft but I know we get the extra stout in the Caribbean, which is a bit stronger… rest assured that the alcohol will burn off so you don’t have to worry about that. If you want to start off with a good flavor base, replace the vegetable oil with coconut oil.

Wash the pieces of oxtail in some lime or lemon juice and cool water. Drain and pat dry with paper towels. Heat the oil in a deep, heavy pan on med/high heat and start browning the pieces of oxtail. Try not to crowd the pan (BTW if you want you can use 3 lbs of oxtail to feed more people if you wish – simply adjust the salt) or it will release a ton of moisture and you’ll notice it will start to boil and not brown. It should take about 10-15 minutes, remember to keep turning the pieces of oxtail.

Remove the oxtail pieces and set aside for a bit. Turn the heat down to low and add the onion, celery, black pepper, oregano and thyme (leave on the stem if you wish as you can remove it later on). Allow this to cook on a very low heat for about 3-5 minutes.

Now add the tomato paste and give it a good stir. We’re trying to release the natural sugars in the tomato and create a rich base. You’ll notice that it will go darker and there will be a lovely scent in your kitchen. Cook for about 2-3 minutes – keep stirring.

Return the pieces of oxtail to the pot as well as the carrots (cut the carrots in huge chunks), bay leaves and salt. Give that a good stir, turn up the heat to high and add the 2 cans of Guinness. Stir well and bring to a boil with the lid covered. When it comes to a boil, lower the heat to a rolling boil (low) and let cook for about 20 minutes. This is when you’ll add the whole habanero pepper to the pot. Remember to keep it whole for flavor and not the heat. Burst open near the end if you want the excitement of the heat.

After 20 minutes it’s time to add the water and bring it back up to a boil (this would be when I would add everything to a slow cooker or pressure cooker if that’s your plan). When it comes to a boil, reduce the heat to a gentle simmer and allow to cook for about 3 hours or until the meat starts falling off the bones. Continue stirring every 15 minutes or so and if you notice you’re running low on liquid.. add a bit more water. After 3 hours it should be tender… take out the sprigs from thyme, the hot pepper (if you don’t want the heat) and turn up the heat with the pot uncovered to thicken up the rich gravy.

If you want to add a bit more Caribbean influence you can always add a few pimento berries to the pot and a 1/2 teaspoon of green seasoning paste. This is great on rice, mashed potato, roasted breadfruit, ground provisions… even roti or bread. I did a cassava mash, which I’ll share with you in the next couple days. Here’s the video I did to help you follow along the cooking process:

———————————————————————————————–

—0–>Winner Wanted!<–0–

 

 

It’s that time again! Just in time for Valentine’s Day, we’re giving one lucky winner a box of Marshmallow Hearts (milk chocolate coated) from Cémoi Chocolatier. The box of chocolate covered hearts will be shipped to the lucky winner after we receive their shipping address (we even pay the shipping cost). All you have to do is tell me what’s your favorite valentines day dish in the comment section below and your name will be automatically entered to win. Yea.. it’s that simple.

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment  there. I don’t care what your comment is, but it would be nice if you could tell me what’s your fav Valentine’s Day dish.

Here are the rules pertaining to winning the box of “Marshmallow Hearts -  Cémoi Chocolatier”…

- contest is open to everyone globally (even if you won something here before)

- there are 3 ways to enter your name (see above)

- 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

- contest is open from February 14 – to midnight Feb 26.

- the winner will be announced within 1 week of the official close date.

- the winners will have 1 week to contact us with their  mailing address

- we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this box of chocolates to you. It’s simple, free and fellas you could give to the special lady in your life if you forgot to have something on Valentine’s day.

Good Luck!

Print Friendly

149 Responses to “Oxtail Braised In Guinness.”

  1. malaika says:

    Just cooking now, smells great the sun is out and a good bunch of friends coming for the tasting,lol! let you all know the results!!!!!! .

  2. Teresa says:

    Hi chris tried this oxtail overnight in my slow cooker. Absolutely fabulous. Meat fell off the bones and flavour was wonderful thank you. Your recipes are clear and easy to follow.
    Going to make green paste for recipes as have the herbs in my garden.
    We went to st Lucia for our 25th wedding anniversary and been hooked on caribean food since. Thank you for the best recipes I have found x x

  3. Patricia says:

    This was overly delicious. I am going to make this over AND over again. Everybody loved ti. Thanks Chris.

  4. @Car000_ says:

    I'm a vegetarian so i added cauliflower and chickpeas. Amazing with mashed potatoes!

  5. Richard says:

    Always get a thrill anytime you send a recipe..They are always tasty and make me miss home even more.

    Not a big oxtail man but love all your recipes.Thanks again my man and keep them coming.I really appreciate all that you do.

  6. Peter says:

    I tried your reipe over the weekend with 4kgs of ox tails and use a pressure cooker to make a perfect oxtail stew. Everyone loves it. Thanks

  7. Naima says:

    Where's the allspice?

  8. Mega Suzie says:

    Hello, I may be wrong but I remember my mom making this thing like this with stout.

  9. dacha68 says:

    Mr. Chris, any idea how long I would leave this in a pressure cooker to cook? Any additonal hints when using the pressure cooker to cook this recipe? Bought a new Presto stainless steel 6 quart and thought I would try this as my first dish in the new pressure cooker.

Trackbacks/Pingbacks

  1. [...] brought the Island feel through serving us Jamaican stew oxtail, Jerk chicken (using this Jamaican jerk marinade), Jamaican rice and peas, and a Jamaican [...]


Leave a Reply


 

 
  • Tags
  • Popular
  • Latest
  • Comments
  • Subscribe