These Oxtails were SO good ! STEWED OXTAILS

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.

Season 2 1/2 lbs of oxtails with homemade green seasoning and all-purpose seasoning.

Brown the oxtails in a pot with vegetable oil for about 2-3 minutes on each side until they have a nice brown color.

Remove the oxtails from the pot and drain any excess oil.

Add more vegetable oil and brown sugar to the pot; allow the sugar to melt until it foams and doubles in size, about 5 minutes, watching closely to prevent burning.

Once the sugar reaches the desired brownness, add the oxtails back into the pot and turn the heat up to medium, covering the pot to cook for about 15 minutes.

Add tomatoes, ginger, sweet peppers (not hot), garlic, and boiling water to the pot, then cover it again.

If using a pressure cooker, it will help tenderize the oxtails; otherwise, cover the pot tightly with foil to retain steam.

Periodically check the oxtails every half hour, adding about 2 cups of boiling water each time, cooking for about 2.5 hours total.

Add scotch bonnet pepper for heat and optionally butter beans during the last half hour of cooking.

Serve the oxtails with a side of rasta pasta.

Cooking Techniques

Equipment Needed

Spice Level: