oxtails Archives | CaribbeanPot.com

Growing up in Trinidad and Tobago, oxtail wasn’t as popular as it is today. There are several restaurants and roadside vendors doing excellent things with oxtails, especially in the capital. My first encounter with Jamaican style stewed oxtails came via my friend’s grandmother in Canada. Granny with her busted knives (from cutting oxtails to cook) was a boss in the kitchen and was always willing to let me watch.

You’ll Need…

4 lbs oxtail (trimmed)
1 lemon (juice)
3/4 teaspoon black pepper
1 tablespoon All-Purpose Seasoning
3/4 tablespoon salt
1 tablespoon freeze dried garlic (or garlic powder)
1 tablespoon Caribbean Browning
1 tablespoon Dark Soy Sauce
1 teaspoon Worcestershire sauce
2-3 tablespoon olive oil
2 tablespoon tomato concentrate paste
1 medium onion (diced)
5-7 sprigs thyme
4 large cloves garlic (smashed)
1 scotch bonnet pepper *
2 thick slices ginger
2 scallions (chopped)
1 1/2 tablespoon Caribbean Green Seasoning
5 cups water
1 tablespoon golden brown sugar
5-9 Pimento berries (allspice)
1 can Lima (butter) beans
2 tablespoon Parsley (chopped finely)

Important! I cut my Scotch Bonnet pepper but if you want flavor and not the raw Caribbean Sunshine (heat) feel free to float the pepper and NOT break it. You will get the lovely flavor from the oils of the skin. Discard without breaking after you’re done cooking.

Get your butcher to cut the oxtails for you as your kitchen knives will NOT be able to do so. You want them somewhat the same size pieces so they cook the same time. Wash the oxtail pieces (trim off as much of the fat you can and discard) with the juice of the lemon and cool water. Rinse and drain dry.

Lets season and I highly recommend that you give this at least 2 hours (overnight is the best) to marinate and soak in all the wonderful flavors we’re about to add. In a large bowl with the clean oxtail pieces, add the salt, black pepper, soy sauce, all-purpose seasoning, dried garlic, Caribbean browning and Worcestershire sauce (my thing). Mix well and allow to marinate.

Heat a heavy/deep pot on a medium heat and add the olive oil. We’ll brown the pieces of seasoned oxtails at this point. Basically 4-6 minutes, then remove and set aside. Do this in batches so you don’t crowd the pot.

With all the browning done and the pieces removed from the pot, turn the heat down to low (remove any excess oil, you need about a tablespoon left back), add the tomato paste (my thing) and cook for 2 -3 minutes, so the natural sweetness comes out

Here’s where you’ll add back the oxtail p[ieces to the pot, follwed by the scallion, thyme, onion, garlic, scotch bonnet pepper and Caribbean Green Seasoning, stir well.

Turn up the heat to high and add the water so you bring it to a boil. As it comes to a boil, add the brown sugar and scrape the bottom of the pot to get all that flavor off the bottom of the pot. Toss in the allspice berries at this point as well.

It will take a few minutes to come to a boil. Then lid on and heat on LOW. We’ll slowly cook this until it’s fall-off-bones. Have the lid on the pot but slightly ajar so it can vent.

My oxtails took 2 hours and 45 minutes to be as tender as I like it. Here’s where you’ll add the canned beans (rinse with cool water first) and into the pot. Cook for 15 minutes so the beans absorb the flavors.. taste for salt and adjust accordingly NOTE! Depending on the age of the animal your meat came from, it can take longer to get tender. NO I do NOT like using a pressure cooker – but you can I guess.

Once the gravy is the cosistency you like, oxtails are tender and the salt is perfect, shut off the stove and top with the parsley.

remove the sprigs from the thyme and the pimento (all spice) berries and discard.

Like I did, you’ll find ways to personalize this recipe to your own liking, so be creative. I usually cook a huge batch of this and freeze what is not consumed at dinner. Then when I feel like having a comforting Caribbean meal, I simply thaw and reheat on a very low heat and enjoy.

My adopted Jamaican Granny would be proud.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Comforting Oxtail Stew.

June 10, 2020June 9, 2020Leave a Comment

Yea… another recipe you won’t traditionally find in the Caribbean, but with my luv for oxtails, you know I have several recipes in my arsenal (and willing to share). So I dedicate this recipe to my friends who appreciate oxtails, but more importantly… delicious and comforting one-pot meals.

You’ll Need…

3-4 lbs oxtails (cut 1 1 1/2 inch)
3 tablespoons olive oil
2 tablespoon all-purpose flour
2 stalks celery (chopped)
2 scallions (chopped)
6 cloves garlic (smashed)
8 sprigs thyme (divided)
2 tablespoon tomato paste
1/2 teaspoon black pepper
2 bay leaves
2 allspice berries
1/3 cup Port (sweet, red, fortified wine from Portugal)
4 turnips (cubed)
3 medium red onion
2 carrots (sliced)
2 parsnips (cubed)
15-20 button mushrooms
1 lb baby potato
2 cups cubed pumpkin
3/4 tablespoon salt
8-10 cups beef stock
1 teaspoon Worcestershire sauce
top with chopped parsley

Important! Try to get your butcher to cut (band saw) the oxtails for you as the bones are very tough. I’d also recommend trimming off as much fat as you can from it and discard. Feel free to wash the pieces of oxtails with cool water and the juice of a lime or lemon, then pat dry with paper towels
before dusting in flour.

In a big (deep) heavy pot (one that’s oven proof) add the oil on a medium flame, dust the oxtail pieces in flour and into the pot to brown. Please do it in batches as if they’re too close together it will cause steam and the oxtail will release it’s liquid and star boiling. Note – as the meat shrinks as it brown, it will not make proper contact with the hot oil, so browning at that point can be challenging. 3-4 minutes per side, then set aside in a bowl.

In the same pot (oxtails now removed) on a low flame, add the celery, scallions, garlic, thyme (1/2) for 3 minutes. Add another tablespoon of oil if necessary.

Add the tomato paste and stir well to coat the bottom of the pot and develop it’s natural sugars. Go in with the black pepper and continue cooking on low for 2-3 minutes.

Add the bay leaves along with the pimento berries (allspice) and de-galze with the Port (use red wine if you wish).. scrape the bottom of the pot and bring to a boil.

2-3 minutes later it’s time to add the browned oxtails and any accumulated juices. Stir well and crank up the heat to med/high. Coat the oxtail pieces with all that goodness. Preheat the oven to 350 F

Now it’s time for the ‘body’ of the stew so toss in the potatoes, carrots, onions, parsnips, turnip, sweet potato and pumpkin (please cubed them LARGE as we will cook in the oven for a long time and we want to maintain some texture when it’s done).

For more flavor, add the salt, beef stock, remaining thyme and Worcestershire sauce. For a little sweetness, you can add a teaspoon of brown sugar (not mentioned in the ingredient list).

Bring to a boil (on the stove top), put the lid on, then onto the middle rack of the oven.

2 1.2 hours later and the oxtails were fully cooked and tender, BUT be mindful that depending on the age of your oxtail (animal when it was butchered), it can be TOUGH and may require another 30 – 60 minutes of cooking. So this is where you test it, adjust the salt to your liking and thicken (cook with the lid off) if necessary.

I think I stirred it 2 times during the time in the oven and yes, you can add some heat with some dried pepper flakes or Caribbean Sunshine (Scotch Bonnet) if you want a little kick.

Top with the parsley and enjoy! A delicious one-pot dish that’s comforting and filling.

Meat & Poultry

Fork Tender Herb and Wine Braised Oxtails.

May 14, 2019April 28, 20195 Comments

Is there anything more comforting that fork tender oxtails served with a heaping pile of garlic mashed cassava (yams or potato will work also) on a chilly night, when you’re tired from a long day? Yes, there is. Oxtails fork tender stewed in a rich herb and wine sauce! The flavors of this dish will surely impress you, your family and the lucky friends you invite over for dinner. While oxtail is a classic cut of meat to cook in the Caribbean, we rarely ever use wine in our cooking so this may seem a bit strange for my Caribbean people. Nevertheless… a stunning dish.

You’ll Need…

3 lbs oxtails (cut and trimmed)
2 scallions (chopped)
2 tablespoon veg oil
2 tablespoon flour
1 teaspoon black pepper (divided)
3/4 tablespoon salt (divided)
1 tablespoon tomato puree (concentrate)
2-3 cups beef stock
1 stalk celery (minced)
2 cloves garlic (minced)
1 large carrot (sliced)
1 pimento pepper (minced)
1 cayenne pepper
1 cup red wine
4 sprigs thyme
3/4 teaspoon allspice
10-12 pearl onions
1 bay leaf
1 tablespoon Worcestershire sauce

* lime or lemon for washing the oxtail pieces

Have your butcher cut the oxtails into 1.5 inch pieces as you kitchen knife will struggle to do so. Wash with cool water and the juice of a lime or lemon, drain and pat dry with paper towels. Heat the oil in a heavy (oven-proof) pan on a medium heat. Dust the oxtail pieces with the flour, then add a 1/3 of it and brown on all sides. Remove and repeat until all the pieces of oxtails get a little color. The flour will help to develop a nice thick gravy later, along with helping us achieve some color.

Remove all the oxtail pieces from the pan and set aside. Turn the heat down to low (add a bit more oil in the pan if it’s dry) and go in with the celery, scallions, pimento pepper and garlic. Cook for about 2-3 minutes, then add the tomato puree and stir well. If you can’t find pimento (aka seasoning) pepper, add a bit of diced bell pepper.

Now add the red wine to deglaze the pan and cook out until it’s back to a relatively dry pan. After which you can crank up the heat and add the rest of the ingredients, followed by the beef stock. Bring to a boil.

Cover with foil and place on the middle rack in preheated 375 F oven. Be sure to keep an eye on things, in the event you need to add a bit more beef stock. After 3 hrs and 15 minutes the oxtails should be fork tender and you’ll have a thick and rich gravy. Taste for salt and adjust. Keep in mind that the beef stock you use may have a sodium element to it. Try not to break the cayenne pepper or risk the entire dish becoming peppery.. unless that’s what you want. Do remember to skim off any fat (oxtails are notoriously fatty) and discard (not down your sink).

A classic oxtail stew, rich with flavors of herbs and wine. Watch the video below to see how I made a quick gremolata which not only helps to cut the fattiness of the oxtails, but elevates the dish with a bright fresh finish.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry

Oxtail Braised In Guinness.

May 2, 2012February 14, 2012158 Comments

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:

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—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!

oxtails

Jamaican Stewed Oxtail With Butter Beans.

Comforting Oxtail Stew.

Fork Tender Herb and Wine Braised Oxtails.

Oxtail Braised In Guinness.

—0–>Winner Wanted!<–0–

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