Anyone from the Caribbean has had a good oxtail before. While it doesn’t contain much meat to eat, seeing as the majority of it is bone, this recipe more than makes up for it with it’s very succulant meat and savory sauce. Eat with any traditional Caribbean foods on the plate, e.g. peas and rice, fried plantain and cole slaw.
Oxtail
The most succulant recipe with Oxtail. Absolutely delicious!!
Servings: 4 people
Calories: 560kcal
Cost: $35
Equipment
- 1 Large pot Cast iron or soup pot
Ingredients
- 1.3 kilo Oxtail trimmed (fat removed and cut in pieces
- Salt & Pepper To taste
- 2 tbsp vegetable oil
- 1 onion large
- 3 cloves garlic minced
- 1 tbsp garlic fresh
- 1 cup beef broth
- 0.5 cup red wine e.g. Merlot or Cabernet Sauvignon
- 2 tbsp soy sauce
- 2 tbsp Worcestershire Sauce
- 2 bay leaves
- 1 tsp thyme dried
- 2 carrots sliced
- 2 stalks celery sliced
Instructions
- Season oxtails with salt and pepper.
- In a large pot or cast iron pot, heat oil over medium-high heat.
- Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside.
- In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
- Return oxtails to the pot.
- Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
- Add carrots and celery in the last 30 minutes of cooking.
- Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.
Notes
Sauce can be thickened a little by adding (sweet) potatoes to the mix. You can also add optional things for personal choice e.g. mushrooms. I chopped mushrooms very large and rough and added it with the carrots and celary during the last 30 minutes.