WARNING! The BEST Stewed Oxtails Recipe | CaribbeanPot.com

oxtails

💰Cheaper: beef shank

Beef shank is less expensive and still provides a rich flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are a more affordable alternative.

Have your butcher cut oxtails into 1-inch pieces.

Wash oxtails with lime and cool water, then drain.

Season oxtails with salt, ketchup, Caribbean green seasoning, black pepper, ground allspice, diced tomato, diced onion, parsley, scotch bonnet pepper, scallions, and grated ginger.

Marinate oxtails for at least 2 hours or overnight.

Heat a heavy pot over high heat and add a teaspoon of vegetable oil.

Add about 1.5 tablespoons of brown sugar to the pot and let it melt until it turns amber, stirring with a dry spoon.

Add the marinated oxtails to the pot, reserving the marinade.

Cover the pot and let it cook for about 10 minutes to allow the oxtails to release their juices.

Increase the heat to high to burn off the liquid and intensify the flavor.

Add 2 cups of water to the pot, scraping up any bits from the bottom.

Bring to a boil, then reduce to a gentle simmer for 2.5 to 3 hours, adding more water if necessary to keep the meat submerged.

After cooking, check for seasoning and adjust as needed.

Cooking Techniques

Equipment Needed

Spice Level: