Stewed Oxtail Recipe | #BodinePot

oxtail

🥗Healthier: beef shank

💰Cheaper: pork shank

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

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces fat while maintaining flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

Rinse oxtails in cool water and remove yellow fat.

Rinse with apple cider vinegar and massage it in, then re-rinse.

Marinate oxtails with onion, minced ginger, chopped scallion, cinnamon, nutmeg, onion powder, ground allspice, black pepper, salt, garlic, brown sugar, browning, bay leaves, and Worcestershire sauce.

Cover and let marinate in the refrigerator for 30 minutes to 1 hour.

Preheat the oven and roast breadfruit.

Sear marinated oxtails in a pot until browned on the outside.

Add remaining marinade to the pot, then add homemade beef broth and tomato puree.

Let simmer for about 5 minutes to thicken the gravy.

Transfer to a slow cooker and cook on high for about 2.5 hours until oxtails are tender.

Serve with pan-fried breadfruit and steamed vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary