Stewed Oxtail is one of my favorite things to eat. I do not make it often because it is time-consuming and not exactly the healthiest thing to have on a regular basis. When I do make it (2 or 3 times a year), it’s an excellent treat for special occasions. This recipe is from Chris De La Rosa, a cookbook author and YouTube Chef who I admire immensely.
- 2.5 – 3 lbs oxtails (cut + trimmed)
- 1 lime or lemon to wash
- 1 heaping tablespoon Caribbean green seasoning *
- 3/4 teaspoon salt
- 1/2 med tomato
- 1/2 med onion
- 2 scallions
- 1 tablespoon chopped parsley
- 1 scotch bonnet pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- Grated fresh ginger
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1.5 tablespoon brown sugar
- 1 teaspoon veg oil
- 2 cups water (+ more as needed)
- 1 can coconut milk
Start by placing the cut pieces of oxtail in a large bowl (remember to remove as much fat as you can – keep it a bit healthy) and squeeze the lime or lemon juice on it. Use vinegar if you don’t have limes or lemons. Pour some water (not the water mentioned in the recipe) in the bowl and wash each piece of oxtail. Rinse with cold water as need. Drain and get ready for seasoning.
The seasoning consists of all the ingredients mentioned above, except the oil, sugar, and water. Mix well and allow this to marinate for at least 2 hrs in the fridge. Letting the oxtail marinate overnight would be even better.
As we’ve done in other “stew” dishes, we have to bring the oil to a high temp in a heavy pot and add the brown sugar. Stir, so the entire lot changes color evenly and get to the perfect point to add the seasoned meat. The key is allowing the sugar get to an amber/ caramel color, so each piece of oxtail will get browned evenly.
Start adding the seasoned pieces of oxtail. Stir, reduce to medium heat and cover. Allow cooking for about 10 minutes. Then bring the heat back to high and burn off all the liquid (remove the lid). Stir during this process, so the pieces of meat get coated evenly. Add the 2 cups of water to the bowl that had the seasoned oxtail to pick up any remaining seasoning that was left behind. Add that to the pot together with the can of coconut milk.
Bring to a boil (covered), then reduce the heat, so it’s a gentle simmer. PATIENCE… allow this to cook, occasionally stirring for about 2 and a half to 3 hours. Then remove the lid and turn up the heat so you can achieve a beautiful thick gravy. Remember to turn off the heat and remove from the burner when you have a thick sauce.
Serve with white rice and fried bananas or with whatever you fancy.
* If you don’t have the green seasoning prepared, use a combination of green onions (scallions), cilantro or culantro and thyme. About 1 tablespoon each, chopped very fine.
The video below by Chris De La Rosa is very informative and shows you exactly what to do.