Braised oxtails with Caribbean spices are a flavorful and comforting dish, infused with rich, aromatic spices and slow-cooked to tender perfection. Here’s a recipe to make this dish at home:
Ingredients:
- 2-3 pounds oxtails, cut into pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 1 scotch bonnet pepper, finely chopped (optional, for heat)
- 2 sprigs thyme
- 2-3 bay leaves
- 1 tsp ground allspice
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 2 tbsp tomato paste
- 1 cup beef broth or water
- 1/2 cup red wine (optional)
- 1 tbsp vinegar (apple cider or white)
- Salt and pepper, to taste
- 2 tbsp fresh cilantro or parsley, chopped (for garnish)
Instructions:
- Prepare the oxtails:
- Rinse the oxtails under cold water and pat them dry with paper towels.
- Season them generously with salt, pepper, and the ground allspice, ginger, and cinnamon. Let them marinate for at least 30 minutes (or longer if you have time).
- Sear the oxtails:
- Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat.
- Brown the oxtail pieces in batches, making sure they get a good sear on all sides. Once browned, remove the oxtails and set them aside.
- Sauté aromatics:
- In the same pot, add the chopped onions, garlic, and bell pepper (if using). Sauté until the onions are soft and translucent, about 5 minutes.
- Add the chopped scotch bonnet pepper (if using) and sauté for an additional 2 minutes.
- Add spices and flavoring:
- Stir in the tomato paste, soy sauce, brown sugar, thyme, bay leaves, and a splash of vinegar. Allow it to cook for another 2 minutes to combine and bring out the flavors.
- Deglaze the pot:
- Pour in the red wine (if using), scraping up any browned bits on the bottom of the pot. Let the wine reduce slightly, about 3 minutes.
- Braise the oxtails:
- Return the seared oxtails to the pot and pour in the beef broth (or water). The liquid should just cover the oxtails; add more if necessary.
- Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2.5 to 3 hours. You want the meat to be tender and falling off the bone. Stir occasionally and check the liquid level, adding more broth or water as needed to maintain a braising liquid.
- Finish and serve:
- Once the oxtails are tender, check the seasoning and adjust with salt, pepper, or more vinegar if desired.
- Remove the oxtails from the pot and discard the thyme sprigs and bay leaves.
- If you prefer a thicker sauce, you can remove the liquid and reduce it further on the stove, or use a cornstarch slurry to thicken it.
- Garnish:
- Serve the oxtails hot, garnished with fresh chopped cilantro or parsley. They pair wonderfully with rice and peas, mashed potatoes, or fried plantains.
Tips:
- Spice level: If you like the dish less spicy, omit the scotch bonnet pepper or remove the seeds before chopping.
- Slow-cooking option: If you have a slow cooker, you can cook the oxtails on low for 6-8 hours after browning and adding the braising liquid.
- Side dishes: Serve this dish with classic Caribbean sides like rice and peas, dumplings, or a fresh salad.
Enjoy your Caribbean-style braised oxtails!