I love braised oxtails. I don’t eat nearly as much of it as I used to but I still definitely appreciate a traditional Sunday dinner of well cooked Oxtail with Rice& Peas. In the Caribbean oxtail is used to prepare soups or stewed and served with other side items. Just a century or so ago oxtail and the other extremities including the skin and feet was considered useless. Left for slaves and poor folks who could not afford the finer cuts of meat. Nowadays, oxtails, actually the tail of the cow, has become a prized delicacy that is now featured on many upscale restaurant menus.
Oxtail meat is very lean but is surrounded by a thick layer of fat. Trim the fat before cooking for a healthier meal. A single oxtail weighs between 2 and 4 pounds. As Caribbean cuisine has grown in popularity the price of oxtails continues to rise. Oxtails often cost more than some choicier cuts of beef. A cow only has 1 little tail after all.
- 2 lb. oxtail+
- 1 tsp sugar
- 1 tsp vegetable oil
- 3 cloves garlic, finely chopped
- 1 ½ tsp salt
- 1 tsp black pepper
- 2 med onions
- 1 sprig thyme
- 1 ½ C. water
- 1– 15oz. Can Butter beans
- Scotch bonnet pepper, optional
Wash oxtails in cold water with vinegar. Drain water in a large saucepan, heat oil over medium heat for 1-2 minutes. When oil is hot, add sugar. Let sugar burn until almost black. Add oxtail, garlic and salt. Stir well. Cover and let simmer for about 10 minutes. Reduce heat to med- low cover pot securely and leave oxtails to simmer for1 hour. Check for tenderness after 1 hour. If needed, add 1 cup water stir pot, replace cover and simmer for an additional 30 minutes. If needed add more water and cook until tender. If tender, add butter beans, stir and cook for an additional 15 to 20 minutes until gravy thickens. If desired, you may also add carrots or potatoes to the pot at this point.