Caribbean-style Oxtail

Caribbean-style Oxtail 004aIn this recipe, oxtail and vegetables are cooked and served in a chilli-flavoured, un-thickened broth to create a lighter, but satisfying meal for change of season eating.

This dish came about when I discovered some oxtail in the freezer and thought I better to use it while the weather was still a bit cool.

For more information about oxtail refer to a previous post for
Chinese Braised Oxtails. As recommended for that dish, this one also benefits from being made in advance and refrigerated so that the fat can be removed from the surface of the cold dish.

For best results, make this recipe to the end of step 4 and when ready to serve, preheat oven to 160°C. Remove fat from surface, place over a medium heat and bring to simmering. Add vegetables, transfer to the oven and cook for 1 hour. Do not worry about
overcooking oxtail, the longer and slower it is cooked the more
tender and delicious it becomes.

Caribbean-style Oxtail

An oxtail weighs 1-1.5kg and feeds 2-3 people.

Canned or cooked lima beans could be used instead of potatoes.

Serves 4-6

2kg oxtail pieces
salt and freshly ground black pepper
vegetable oil
1 onion, chopped
1 clove garlic, finely chopped
1 tsp dried oregano
½ teaspoon Orcona Smoked Sweet Paprika
2 tbsp tomato paste
½ tsp Orcona Smoked Chipotle Flake
1 bay leaf
6 cups beef stock
4 potatoes, cut into chunks
4 medium carrots, cut into 5mm slices
4 sticks celery, sliced
2 green onions, chopped

1              Preheat oven to 160°C.

2              Season oxtail with salt. Heat a large heavy-based, flame- and ovenproof casserole dish over a medium heat. Add a little oil and swirl to cover base of dish. Brown oxtail in batches, adding more oil as needed – as each batch browns remove and set aside.

3              Pour off any excess fat leaving about 2 tbsp in dish. Add
onion, garlic, oregano and paprika, cover and cook, stirring
frequently, for 8-10 minutes or until onion softens. Add tomato paste, chipotle flake and bay leaf and cook, stirring, for 1 minute longer.

4              Add stock, mix to combine and bring to simmering. Return oxtail to dish pushing into mixture to cover with liquid. Transfer to oven and cook for 2½-3 hours or until meat is very tender and falling off the bone

5              Add potatoes, carrots and celery and cook for 45 minutes longer or until vegetables are cooked. Season to taste with salt and freshly ground black pepper. Serve scattered with green onions.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another oxtail recipe you might like to try:

Chinese Braised Oxtails

Chinese Braised Oxtails

 

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