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.
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Serving Size: 4
A Trinidad and Jamaican favorite and classic dish, good with or without lima beans
15Prep Time
120Cook Time
Save Recipe5 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.
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