Caribbean Oxtail
Chef Chaz
6
20 minutes
3 hours
Caribbean
Savory and tender oxtail enveloped in a delightful light gravy. This dish is infused with Caribbean green seasonings, a blend of herbs, fresh vegetables, and spices meticulously crafted into a seasoning. The recipe offers great versatility, allowing for slow cooking in a heavy-bottom Caribbean pot, a crock pot, or an instant pot-pressure cooker. Pair it with rice and peas, cabbage, collard greens, macaroni & cheese, and candied yams—my personal favorites. Crafted with pure love and joy, it's perfect for any family gathering around the dinner table.
Ingredients
- 3-4 lbs Oxtail
- 1 Green Bell Pepper, Chopped
- 1 green onion, Chopped
- 2 tbsp Caribbean all-purpose seasoning
- 1 tsp Sazon Seasoning
- 2 tbsps onion powder
- 1 tbsps granulated garlic
- 2 tsp Paprika
- 2 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce( Low Sodium)
- 1 scotch bonnet pepper
- 1/3 cup green seasoning
- 1-2 tbsp Jamaican Browning sauce
- 5-6 cups Beef broth
- 1/4 Cup all-purpose flour
- 2 tbsp oil
Directions
- In a small bowl, combine all the seasonings listed.
- In a large bowl transfer the clean oxtails, soy sauce, Worcestershire sauce and the seasoning mixture.
- Pour in 3-4 tablespoons of the green seasoning and drizzle the Jamaican browning sauce into the bowl of oxtails.
- Combine the ingredients with the oxtails until the oxtails are fully coated.
- Cover, chill and marinate for 1 hour or overnight. Prep all of the vegetables.
- After, let the oxtails relax out of the refrigerator until room temperature.
- In a heavy bottom pot add 2 tablespoons of oil.
- Once the oil is hot, braise the oxtails on each side for 1 to 2 minutes and create a nice brown sear on the outside of the oxtail.
- Remove the oxtails, leave the oil, bits and pieces for additional flavor.
- Sauté the bell peppers and onions until slightly caramelized. Add the ginger in and mix until fragrant.
- Pour in the beef broth, add the green seasoning, pepper and oxtails.
- Mix until well combined, cook on medium heat for about 3 hours. Add additional broth if necessary when checking every 30-40 minutes.
- For the last 30 minutes of cooking, Skim the oil that may be floating on the surface.
- Using 2 cups of the oxtail broth add 1/4 cup all-purpose flour and mix until well combined. Pour that back into the pot and mix gently.
- Cover and cook for an additional 30 minutes.
- Season to taste and check to ensure it's the desired tenderness you prefer.