Filipino Jamaican Oxtail and Oxtail Pappardelle with Chef Jordan Andino

oxtail

🥗Healthier: beef shank

💰Cheaper: pork hocks

Beef shank is leaner, while pork hocks are more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, and evaporated milk is less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity, and serrano peppers are often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective alternative.

Cut oxtail into pieces about a quarter inch to half an inch thick.

Preheat a large pot over high heat and add vegetable oil.

Add onions and stir briefly.

Add ginger and garlic, stirring until aromatic.

Add oxtail to the pot and stir.

Season with salt and add minced habanero.

Pour in beef stock and cola, then add soy sauce and vinegar.

Mix in peanut butter and brown sugar, then add bay leaves.

Bring to a boil, then reduce heat to medium-low and cook for about 90 minutes, stirring every five minutes.

After 90 minutes, add butter beans, scallions, and thyme, then stir and cover.

Cook for an additional 30 minutes to 2.5 hours until oxtail is tender.

Let the oxtail sit for 45 minutes, then chill overnight in the fridge.

Remove bones and chop the oxtail meat roughly.

In a new pan, blister tomatoes with salt and pepper, then add the chopped oxtail.

Toss with parmesan and parsley to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary