Tuesdays Take Me Back: Caribbean Oxtails
An oxtail is just that, the tail of an ox. Well, nowadays it is actually a term that refers to the tail of any cattle. If you haven’t heard of oxtail, then you probably haven’t been to the Caribbean or the Southern U.S. Typically you will find it in soups or stews and the best way to cook it is low and slow. My mother used to make this all the time and I loved it. It was one of my favorite dishes and of course, as any other kid, I thought no one made it better than she did.
Oxtails are not for everyone due to their gelatinous texture. It is a very fatty cut of meat, so it may take a little getting used to if you are used to leaner cuts. Here is a stew recipe that brings out the fabulous flavors, and the longer you let them cook, the more tender they get. They will absolutely melt in your mouth. If you can’t find them at your local grocery store, you can substitute beef short ribs. They are a little more expensive but a leaner cut of meat.
This is what they look like when you get them from the meat counter. This is enough to feed three people. Sprinkle them all over with kosher salt and black pepper. Add olive oil to a large pot or pressure cooker and heat on medium heat. Brown oxtails on all sides. You can either remove them from the pot or leave them in there. I chose to leave them in- less dishes to clean later.
Add onions to the pot and cook for 3-4 minutes until softened. You can also add diced carrots and celery at this step, but I didn’t have carrots handy and I think celery is a waste of space most times. Next add garlic and green onions and cook a bit longer. Mix in the tomato paste, followed by the flour. The flour is used as a thickener to help thicken your sauce as it simmers.
Add your beer to the pot, here’s where your Guinness comes into play again, but really any beer will do. If you are not using beer, skip this step and add more stock. Cook on medium-high heat for a few minutes then add your beef stock and allspice. Let them simmer on low for a few hours. If you are using a pressure cooker, it will take half the time. I let mine cook for about 2 1/2 – 3 hours, but make sure you check on them and stir them up every once in a while.
As the mouthwatering smell wafts through your house, your family will think that you are a gourmet cook. Serve these with some rice and veggies and you’re in business.
Caribbean Oxtails
2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups low-sodium canned beef broth
1/2 teaspoon ground allspice
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves
Add the olive oil to the pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions to the pan. Saute until softened, about 3 to 4 minutes. Add the garlic and green onions to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.
