I haven’t been sharing a lot of recipes lately because I’ve already shared most of the foods that my loved ones like to eat. Now, it seems that I will have to expand to Caribbean and Spanish food recipes because those are the new dishes that my husband and sons want to eat. One of the dishes that my husband, Reggie, really wanted me to learn how to make was oxtails. I did, so I’m sharing my recipe for how to make braised oxtails in a Dutch oven.
After working on the recipe, I have a new appreciation for those who have prepared oxtails for me in the past. They take a while to cook and they are a bit pricey. Anyway, I worked on the dish until I came up with this recipe that my family loves.
It took me three attempts to get the perfect balance of meat and vegetables. The first time I made it, there were too many vegetables and not enough meat. The second time, there was enough meat, but not enough vegetables. Finally, on my third attempt, I nailed the perfect ratio.
Thankfully, the taste was great all along. The reason why I had the taste on point from the beginning is that I asked my Caribbean friends (who are well known for their oxtail dishes) how to prepare them. I merged two of the recipes – one from my friend Judy and another from my friend, Mrs. Alison. (You can also try the delicious Guyanese Chicken Curry recipe that Mrs. Alison taught me how to make five years ago.)
The two recipes merged perfectly. Now, this braised oxtails recipe is one of those “special treat” recipes we can all add to our recipe collections!
Step By Step Photos
Braised Oxtails in a Dutch Oven
Braised Oxtails
Ingredients
- 4 lbs oxtails
- Vegetable oil
- 1/2 large red bell pepper, sliced
- 1/2 large green bell pepper, sliced
- 1/2 large yellow bell pepper, sliced
- 1 large onion, sliced
- 2 tbsp burnt sugar* or brown sugar
- 2 tbsp tomato paste
- Seasoned salt, to taste
- Dried thyme, to taste
- Ground black pepper, to taste
- Paprika, to taste
- Green seasoning (if available), to taste
- Lemon juice (for washing)
Instructions
- Wash the oxtails thoroughly with lemon juice.
- Season the oxtails with seasoned salt, thyme, black pepper, paprika, and green seasoning (if available).
- Let the meat marinate for a couple of hours or overnight for the best flavor.
- Add just enough oil to cover the bottom of your Dutch oven.
- Heat the oil and brown the oxtails in batches (about 3 minutes on each side) over medium heat.
- Once all pieces are browned, add enough boiling water to just cover the meat.
- Bring to a boil, then cover and cook on medium heat until meat is tender but not falling off the bone (approximately 2-3 hours).
- While the meat cooks, slice your peppers and onions.
- When the meat is tender, drain the cooking water from the Dutch oven and put the oxtails to the side.
- Dry the Dutch oven; add enough oil to cover the bottom (about two tablespoons) and heat the oil.
- Add about two tablespoons of burnt sugar (or brown sugar) and let it brown slightly for a couple of minutes. (Be careful not to burn it.)
- Add 2 tablespoons of tomato paste and stir.
- Return the meat to the pot to get some color.
- Add the sliced peppers and onions, along with any additional seasonings you might want.
- Cook everything together for a few minutes and then add 1 cup of water.
- Bring to a boil, then cover and cook on medium heat for about 30 minutes or until the sauce thickens to your desired consistency.
Recipe Notes
-Feel free to adjust the seasonings to your liking.
– Walkerswood Green Seasoning is a great option.
-Brown sugar will work in a pinch, but if you can, get the Blue Mountain Country Burnt Sugar that my friend Judy gave me.
– People from various Caribbean countries cook their oxtails in different combinations. I prefer this vegetable and onion option. Some substitute potatoes and carrots as the vegetables. Others cook their oxtails with white beans instead of veggies. The choice is yours.
-Oxtails are perfect served with mashed potatoes or rice. Collard greens and potato salad are other great options for side dishes.
If you’re ready to enjoy rich, savory, fall-off-the-bone oxtails, get your Dutch oven and give this recipe a try.