Best 2 Caribbean Style Oxtails Recipes

Indulge in the tantalizing flavors of the Caribbean with our collection of Oxtail recipes, a true culinary journey that promises an explosion of taste and aromas. Oxtail, a cut of beef renowned for its rich, succulent meat, takes center stage in these delectable dishes, slow-cooked to perfection in a symphony of spices, herbs, and authentic Caribbean ingredients. Savor the savory goodness of our traditional Oxtail Stew, a hearty and comforting classic simmered in a flavorful broth, or delight in the vibrant Oxtail Curry, where tender oxtail mingles with aromatic spices and creamy coconut milk. For a taste of island flair, try our Caribbean-Style Oxtails, a delightful combination of oxtail, vegetables, and tropical seasonings, sure to transport your taste buds to a Caribbean paradise. And for those seeking a modern twist, our Oxtail Ragu will tantalize your palate with its rich, hearty sauce, perfect for pasta or polenta. Each recipe offers a unique culinary experience, capturing the essence of Caribbean cuisine and promising an unforgettable dining adventure.

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 a lot of gristle.
Brown the oxtails: Browning the oxtails before stewing them adds flavor and color to the dish. Be sure to brown the oxtails in a hot pan over medium-high heat.
Use a variety of vegetables: Feel free to add other vegetables to the stew, such as carrots, celery, potatoes, or corn. This will add flavor and color to the dish.
Simmer the oxtails for a long time: Oxtails need to be cooked for a long time in order to become tender. Simmer the oxtails for at least 2 hours, or until the meat falls off the bone.
Serve with rice or potatoes: Oxtails are typically served with rice or potatoes. However, you can also serve them with other sides, such as pasta or bread.

Conclusion:

Caribbean-style oxtails is a hearty and flavorful dish that is perfect for a special occasion. The oxtails are braised in a flavorful sauce until they are fall-off-the-bone tender. This dish is sure to please everyone at your table.