| Total: | 1 hr 50 min |
| Prep: | 5 min |
| Cook: | 1 hr 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 6 pounds oxtails (1-inch cut)
- 2 tablespoons olive oil, not extra virgin
- 3 cups onions, medium dice
- 1 cup scallions, sliced
- 1/2 cup garlic, sliced
- 1/2 cup olive oil
- 2 teaspoons fresh ground pepper
- 8 sprigs thyme
- Water
- 1 1/2 teaspoon cloves, whole
- 1 1/2 teaspoon allspice, whole
- 2 cups tomatoes, seeded and chopped
- 1 1/2 cups red peppers, chopped
- Salt
- 1 Scotch Bonnet pepper, seeded and chopped
Instructions
- Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
- Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 831 |
| Total Fat | 63 g |
| Saturated Fat | 22 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 52 g |
| Cholesterol | 180 mg |
| Sodium | 946 mg |
Reviews
I made these for my husband and he was so pleased with them. I hit a home run with this recipe. Thank you for posting it for us. He asked me to make it again for him next week they were falling off the bone!
I have made this recipe several times over the years and each time they get better. I really miss The Soul Kitchen. I also recommend the Coconut Peas and rice recipe from this episode.
My family is a big oxtail lover. We usually make them cut thin, about one half inch, in rich red sauce. To try this dish, we got them cut in three inch sections. Mildly spicy, extremely aromatic, tender and juicy!!!! Cooked them for three hours instead of the two suggested. 6 servings were more like it, not 8-10. A polenta or rice would be nice next time. My son already asked me to make it again! 5 BIG stars!
Braised oxtail recipe taste authenic, and for a beginner in Carribean cuisine – my guests raved over it.
This recipe was very good. I was kind of suprised that though it was very simple, it was a very good, savory and rich recipe. Try it, you’ll like it too!
great