Best 2 Caribbean Style Oxtails Recipes

The Caribbean Islands consist of a diverse group of islands with a rich culinary tradition that has been influenced by various cultures. Caribbean style oxtails is a classic dish that is enjoyed by people of all ages. It is typically made with oxtails that are braised in a flavorful sauce made with tomatoes, onions, garlic, spices, and herbs. The resulting dish is a tender and flavorful stew that is often served over rice or with dumplings. Whether you are a seasoned cook or a beginner in the kitchen, this article will guide you through the steps of creating a delicious and authentic Caribbean style oxtails dish that will leave you and your loved ones satisfied.

Here are our top 2 tried and tested recipes!

CARIBBEAN-STYLE OXTAILS

Caribbean-style Oxtails image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
1/4 cup small diced leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups veal stock or low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves

Steps:

Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.

STEWED OXTAILS CARIBBEAN STYLE

Stewed Oxtails Caribbean Style image

This recipe is one of my favorites and is true West Indian comfort food. My husband could eat the whole pot.

Provided by MsMargo

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 -4 lbs oxtails, cleaned and fat removed
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon chopped garlic
2 teaspoons grated ginger
1 tablespoon chopped green onion
2 tablespoons tomato paste
1/2 teaspoon allspice
2 cups canned low sodium beef broth
2 1/2 tablespoons all-purpose flour
1 (12 ounce) bottle dark beer (Guinness is best)
2 teaspoons sea salt
1 teaspoon fresh ground pepper
2 tablespoons olive oil

Steps:

Season the oxtails with salt and pepper.Add oil to large pot and heat over medium heat until hot. Add half of the oxtails to the pot and cook until browned on all sides, about 3-4 minutes per side. Remove the seared oxtails and repeat with the remaining oxtails.
When all the oxtails are browned, add the onion, celery and carrots to the pot and sauté until softened. Add the garlic, green onion and ginger the pan and sauté about a minute stirring often. Add the tomato paste a stir well. Sprinkle flour over vegetable and stir to combine well. Cook stirring for 2 minutes. Add the beer and turn up heat to medium-high. Bring beer/vegetables to a boil and cook for 5 minutes.
Add allspice, stock and oxtails to pot and stir to incorporate. Return pot to a boil and place lid on pot. Once pot is in a full steady boil, lower heat to a simmer. cook oxtails until tender, about 2 hours.
Enjoy. I serve it with Jasmine rice.

Nutrition Facts : Calories 152.8, Fat 7, SaturatedFat 1, Sodium 1251.9, Carbohydrate 15.8, Fiber 2, Sugar 3.6, Protein 2.1

Tips:

Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have too much gristle.
Soak the oxtails: Soaking the oxtails in cold water for at least 30 minutes before cooking will help to remove any impurities and make them more tender.
Brown the oxtails: Browning the oxtails before stewing them will help to develop their flavor and color.
Use a variety of vegetables: A variety of vegetables, such as carrots, celery, onions, and garlic, will add flavor and nutrition to the stew.
Use a good quality red wine: A good quality red wine will add depth of flavor to the stew. Avoid using cooking wine, as it is not as flavorful.
Simmer the stew for at least 2 hours: The longer the stew simmers, the more tender the oxtails will become. Simmer the stew for at least 2 hours, or until the oxtails are fall-off-the-bone tender.
Serve with rice or mashed potatoes: Caribbean-style oxtails is traditionally served with rice or mashed potatoes. You can also serve it with your favorite sides, such as steamed vegetables, roasted potatoes, or a salad.

Conclusion:

Caribbean-style oxtails is a delicious and hearty stew that is perfect for a cold winter day. The oxtails are braised in a flavorful sauce made with red wine, vegetables, and spices. The stew is served with rice or mashed potatoes and is sure to be a hit with your family and friends.