By Debra LB. 18 Comments
This dish is one of my family’s favorite. It really bring the family together, whether it’s cooked the Jamaican way or the Trinidad way , I like calling this dish the family reunion dish. That’s because when word goes out that I’m making Oxtail and Rice, everyone shows up for dinner!
Oxtail is the tail of a cow. In the old days, it came from the tail of an ox, but nowadays it comes from the tail of a cow of either sex – Go figure.
An oxtail is exactly what it sounds like: the tail of an ox. They are officially classified as offal, along with an assortment of organ meats, and like other offal, it has a long and illustrious culinary history. Oxtails can be purchased at boutique butchers and sometimes at a butcher’s counter in a large market, depending on the regional taste for the meat. Once purchased, it may be used immediately or frozen for future use. from wisegeek.com
Trinidadian Brown Stew Oxtail
I normally trim the fat of the meat, and marinade with Green Seasoning off course.
Trinidadian Brown Stew Oxtail
Growing up in Trinidad, Oxtail was and probably still an expensive meat, it was rarely cooked in our home, I guessed because it was too expensive,we had it once or twice a month along with goat meat, fish, chicken, and some other things which I will save for another post.
[categorythumbnaillist 3]
Serving Size: 4
Trinidadian Stew Oxtail
A Trinidad and Jamaican favorite and classic dish, good with or without lima beans
15Prep Time
120Cook Time
Save Recipe
Print Recipe
5 based on 2 review(s)
Ingredients
- 2 lbs oxtail, cut up and rinse with limes or lemons (and fat removed)
- 1 lime / lemon, juiced or vinegar (1/4 cup)
- 4 tablespoons green seasoning
- 4 sprigs fresh thyme
- 1/2 teaspoon crushed ginger
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon canola oil
- 2 tablespoon white or brown sugar
- 1 medium tomato, diced
- 1 onion, diced
- 6 cups water
- 2 small carrots, diced
- 1 red and green medium bell pepper chopped
- 2 tablespoon worcestershire sauce
- 1 tablespoon ketchup
- 2 packs goya beef bouillon (optional) (powdered)
- 1 tablespoon golden ray butter (optional)
Method
- After rinsing oxtail, season with green seasoning, fresh thyme ,crushed ginger , kosher salt , and black pepper
- Mix well and allow this to marinate for at least 3 hours in the fridge or overnight for better flavor.
- Heat oil in a large Dutch oven or a heavy-bottomed pot over high heat. Add sugar and allow to cook until it turns caramel in color – don’t allow it to smoke - about 2-3 minutes.
- Add the oxtails to the pot, along with all of the marinade, working in batches, stirring each time to cover them with the caramelized sugar, Stir until the oxtail pieces are well-coated with the caramelized sugar and continue to brown for 5 minutes, stirring regularly.
- Add tomatoes and onions, Stir!
- Add the 6 cups of water and bring to a boil, reduce heat to a gentle simmer. Cover pot.
- After about 1 hour, add carrots , bell peppers, worcestershire sauce, ketchup , golden ray butter and beef bouillon Stir!
- Allow to cook until oxtails are nice and tender, stirring occasionally. (This can take about another hour) Check for tenderness after 1 ½ hour, add more liquid if needed (you want a nice thick gravy) If the oxtail is not as tender as you will like it to be, simmer, covered, for an additional 20 - 30 minutes.
- Taste, and adjust seasoning as necessary Enjoy!
- Serve with plain or coconut rice.
Notes
Oxtail should be trimmed and cut into 1-2 inch pieces – You can buy it already cut-up or you can buy the whole tail and have the butcher cut it up into whatever size you want.If you don’t have the green seasoning prepared. Use 2 scallions, 3 sprigs cilantro, 3 sprigs parsley, 4 garlic cloves and 5 sprigs thyme, finely chopped .Use vinegar if you don’t have limes or lemons.Oxtails can also be cooked in a crock-pot, or you can use a pressure cooker to cut down on time, just follow the manufacturer recommendation for cooking meat such as beef and oxtail.
7.8.1.2
71
http://www.simplycaribbean.net/trinidadian-brown-stew-oxtail/
All Rights Reserved, Please link back to us if you try one of our recipes.
Nutrition
Calories: 1035 cal
Carbohydrates: 20 g
Fat: 88 g
Sodium: 1278 g
Cholesterol: 300 g
Protein: 40 g
Fiber: 3 g
Previous Post: « Quinoa with Zucchini and Corn
Next Post: Cranberry Peach Chutney/Sauce »
Reader Interactions
Comments
Desirée Love
My oxtail have been marinating since yesterday. I am so excited to get it going! My house is gonna smell sooooo good! Thanks for the recipe!
★★★★★
Reply
Deborah LB
How did it come pout ?
Reply
PAR
Love this dish, but I find it does take time to prepare...Thanks for sharing.
★★★★★
Reply
Deborah LB
if you have a pressure cooker it will cook faster
Reply
I just found this site and love the ingredients for the oxtail recipe i know they'll be great!! I ' ll be watching for other recipes from you as well. Thank you for sharing.R Richardson
Reply
Deborah LB
Thank you
Reply
Dan Gehl
Made this up yesterday.... SOOO tasty. Defineatly a keeper recipe. I had mine simmer for around 6 hours (just the timing of things) but was a great, rich dish worth the time time making.
★★★★★
Reply
Debra LB.
I'm glad you liked it, thank you
Reply
Kay Cadette
Been looking for an “Trinidadian” oxtail recipe like Mommy used to make!! In a real heavy pot! Where you “brown” de sugar... IM EXCITED!!
★★★★★
Reply
Deborah LB
I'm very happy you like my recipe, browning the sugar is a Trini thing
Reply
Ed H.
I have made this recipe multiple times and it is amazing. thanks for sharing it.
Reply
Debra LB.
Great, thank you for trying.
Reply
Yesenia Gaitan
I just came across your oxtail recipe and I am looking forward to giving it a try. I live in California and I would like to know what is green seasoning and where can I find it?
Reply
Debra LB.
Hi, You can make your own green seasoning or you can buy the Green Seasoning from Amazon,click the link.Chief Green Seasoning
Reply
Marie-Annick
wow this recipe is excellent i also added green young papaya to tenderize the oxtail.
Reply
Debra LB
Thank you for trying,I have never used green payaya in mines,good to know.
Reply
Oh my, I love oxtail! The flavors are just so incredible. Thanks for sharing
Reply
Deborah LB
Thank You
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.