Recipe courtesy of Cheryl Smith
Print
Braised Oxtail
Total:
1 hr 50 min
Active:
5 min
Yield:
8 to 10 servings
Level:
None
Total:
1 hr 50 min
Active:
5 min
Yield:
8 to 10 servings
Level:
None

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
  • 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

Directions

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.

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.;

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Oxtail

Recipe courtesy of Russell Simmons

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Pan Roasted Florida Lobster Tail with Slow Braised Oxtail Risotto

Recipe courtesy of Kevin Montoya|Mauricio Montes

Oxtail Stew

Recipe courtesy of Sunny Anderson

Oxtail Stew

Recipe courtesy of Emeril Lagasse

Oxtail Kare-Kare

Recipe courtesy of Maharlika Filipino Moderno

Caribbean Feast's Oxtail Dish

Recipe courtesy of Caribbean Feast

Spicy Jamaican Oxtail Curry

Recipe courtesy of Nadia G.

On TV

So Much Pretty Food Here