Caribbean Oxtail Barbecue

Trim off excess fat from the oxtails, making them round.

Add Worcestershire sauce to the oxtails.

Add soy sauce to the oxtails.

Sprinkle salt over the oxtails.

Add fresh ground black pepper to the oxtails.

Add garlic powder to the oxtails.

Add onion powder to the oxtails.

Add Scotch bonnet pepper flakes to the oxtails.

Add smoked paprika to the oxtails.

Add pimento berries to the oxtails.

Add sprigs of thyme to the oxtails.

Chop scallions and set aside.

Slice bell pepper and set aside.

Chop red onion and set aside.

Chop tomatoes and set aside.

Slice fresh ginger and set aside.

Chop garlic and set aside.

Prepare the barbecue pit with Cherrywood for smoking.

Sear the oxtails on the charcoal and Cherrywood, flipping them until they have the desired texture.

Transfer the seared oxtails to a hot cast iron pot.

Add water to the pot with the oxtails for slow simmering.

Simmer the oxtails for about 1 to 1.5 hours.

Add the chopped vegetables (scallions, bell pepper, red onion, tomatoes) to the pot.

Add beef concentrate to the pot.

Add ketchup to the pot.

Add a sprig of thyme to the pot.

Continue to cook the oxtails until tender, about 3 hours total.

Add precooked butter beans to the pot and mix well.

Equipment Needed

Spice Level:

Allergens