HOW TO MAKE OXTAIL AND GRITS!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth provides a lighter option.

Dice one onion, one red bell pepper, and one green bell pepper.

Chop some green onions and mince three garlic cloves.

Dice or chop one scotch bonnet pepper.

Clean the oxtails by rinsing them with cold water until clear, then soak in cold water with white vinegar and juice from two limes for 10-15 minutes.

Pat the oxtails dry and season with 1 tbsp salt, 1 tbsp pepper, 1 tbsp allspice, 1 tsp onion powder, 1 tsp garlic powder, 1/4 tsp ground ginger, 1 cup diced bell peppers, 1/2 cup diced onions, 1/2 cup green onions, 1 tbsp minced garlic, 1 diced scotch bonnet pepper, 1 tbsp Wisher sauce, 2 tbsp browning, and 7-8 sprigs thyme. Mix well and marinate overnight.

In a large pot over medium heat, add 1 tbsp vegetable oil and 2 tbsp light brown sugar until caramelized.

Sear the oxtails in batches, then remove and set aside.

Use the marinade to deglaze the pot, return the oxtails, and add enough beef broth or water to cover them.

Bring to a boil, reduce to a simmer, cover, and cook for 2-3 hours, checking occasionally and adding liquid if necessary.

Skim oil from the top, remove the oxtails, and mix in 2-3 tbsp ketchup to the gravy. Boil and reduce until thickened.

Shred the meat from the oxtails and set aside.

In a large saucepan, bring 1 cup chicken broth to a boil, add 1/2 cup instant grits, and cook until absorbed (about 5 minutes).

Mix in 1 cup heavy cream, 2 tbsp unsalted butter, 1/2 cup shredded cheddar cheese, 1/4 tsp Cajun seasoning, and 1/4 tsp pepper.

Serve the shredded oxtail on top of the grits, pour gravy over, and garnish with green onions and parsley.

Cooking Techniques

Equipment Needed

Spice Level: