Caribbean Delight
Aug 8, 2023
"Before you even get started on this recipe, I need you to know, this is a two-day process. The oxtails must be marinated overnight and then cooked for 3–4 hours. In other words, don’t you come home from a long day of work thinking that you can just whip up some oxtails. It takes a while, but I promise, it is well worth the wait. Serve with my Fried Plantains (page 13) for the full experience.
Oxtails are without question my husband’s favorite dish. When done right, the meat falls off the bones like shredded beef. The gravy is thick and rich and a little bit spicy. My husband will routinely save the sauce, even after all of the oxtails have been eaten, to pour over a bowl of rice or eat with a nice chunk of fresh bread. It is not uncommon to find him in the kitchen, standing over the pot, bread in hand, ready to dip it into the gravy." -- Leanna
This recipe was shared by Leanna in Episode 8 of Season 2 of The Great American Recipe.
Oxtails are without question my husband’s favorite dish. When done right, the meat falls off the bones like shredded beef. The gravy is thick and rich and a little bit spicy. My husband will routinely save the sauce, even after all of the oxtails have been eaten, to pour over a bowl of rice or eat with a nice chunk of fresh bread. It is not uncommon to find him in the kitchen, standing over the pot, bread in hand, ready to dip it into the gravy." -- Leanna
This recipe was shared by Leanna in Episode 8 of Season 2 of The Great American Recipe.
- Servings
- 6 servings
- Course
- Entree
Tags
Ingredients
For the Stewed oxtails:
- 3 tablespoons paprika
- 2 tablespoons black pepper
- 2 tablespoons iodized salt
- 2 tablespoons oxtail seasoning
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 2 scallions, chopped
- 6 thyme sprigs, divided
- ¼ cup Louisiana Hot Sauce
- 5 pounds oxtails
- 3–4 cups beef broth, divided
- 2 tablespoons Caribbean browning sauce
- 2 (15-ounce) cans butter beans, drained and rinsed
- 2 teaspoons red pepper flakes
For the Rice and peas:
- 4–5 garlic cloves, peeled and smashed
- 2 scallions, roots trimmed and stalks bruised with a knife
- 4–6 thyme sprigs
- 2 (15.5-ounce) cans pigeon peas, drained and rinsed
- 2 (13.5-ounce) cans coconut milk
- Lodized salt to taste
- 3–4 cups jasmine or basmati rice, rinsed in cold water and drained
Instructions
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In a large bowl, combine the paprika, black pepper, salt, oxtail seasoning, onion, garlic, scallions, 4 of the thyme sprigs, and the hot sauce. Add the oxtails and toss them with the spices until evenly coated. Cover the bowl and allow the oxtails to marinate in the refrigerator overnight.
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The next day, empty the oxtails into a large pot. Pour in 3 cups of the beef broth and bring to a boil over medium-high heat, stirring occasionally. Boil for 15 minutes, then turn the heat down to a low simmer and cover the pot. Cook the oxtails for 2 hours, stirring occasionally. Add a little of the remaining 1 cup beef broth if the liquid level gets low.
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Add the browning sauce and remaining 2 thyme sprigs, cover, and allow the oxtails to cook for another hour, stirring occasionally. Be sure to watch the liquid levels and add more broth as needed.
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Add the butter beans and red pepper flakes and stir. Cover and cook for 30 more minutes, stirring occasionally. While the oxtails are cooking, make the rice and peas.
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Combine the garlic, scallions, thyme, pigeon peas, coconut milk, and salt in a Dutch oven and bring to a boil over medium-high heat, stirring frequently. Turn it down to a simmer, add the rice, and give everything a good stir. Cover and cook, stirring occasionally, until the liquid has evaporated and the rice grains are separated and fluffy, about 20 minutes. Season with salt.
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Serve the oxtails with the rice and peas.
