Best 2 Emerils Caribbean Style Oxtails Recipes

Embark on a tantalizing culinary journey with Emeril's Caribbean-Style Oxtails, a dish that embodies the vibrant flavors of the Caribbean. This delectable dish features succulent oxtails braised in a rich and flavorful sauce, infused with an aromatic blend of herbs and spices. The tender meat falls off the bone, while the sauce tantalizes the taste buds with its perfect balance of savory, sweet, and slightly spicy notes. Accompanying this main course are three equally enticing recipes: Coconut Rice, Caribbean Slaw, and Fried Plantains. The fluffy Coconut Rice, infused with the subtle sweetness of coconut milk, serves as the perfect base for the oxtails. The Caribbean Slaw, with its crisp vegetables and tangy dressing, adds a refreshing contrast to the richness of the oxtails. And the Fried Plantains, crispy on the outside and soft and sweet on the inside, provide a delightful complement to the savory flavors of the main course. Together, these recipes create a Caribbean feast that will transport your taste buds to a tropical paradise.

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.

EMERIL'S CARIBBEAN-STYLE OXTAILS RECIPE

EMERIL'S CARIBBEAN-STYLE OXTAILS RECIPE image

Categories Soup/Stew Beef Stew Dinner Fall Winter

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.

Tips:

Use high-quality oxtails: Look for oxtails that are meaty and have a good amount of fat. This will ensure that the dish is flavorful and tender.
Brown the oxtails before stewing them: This will help to develop a rich flavor and color.
Use a variety of spices: The Caribbean-style oxtails recipe uses a blend of spices, including cumin, paprika, thyme, and bay leaves. This combination of spices gives the dish a complex and flavorful taste.
Simmer the oxtails for a long time: This will help to tenderize the meat and allow the flavors to develop.
Serve the oxtails with a starchy side dish: This will help to soak up the delicious sauce.

Conclusion:

Emeril's Caribbean-style oxtails is a delicious and flavorful dish that is perfect for a special occasion. The oxtails are braised in a rich sauce made with a variety of spices. The meat is fall-off-the-bone tender and the sauce is packed with flavor. This dish is sure to be a hit with your family and friends.