How to Make The Best Brown Stewed Oxtail | Oxtail Seasoned With Haitian Epis | Episode 312

oxtail

🥗Healthier: beef shank

💰Cheaper: pork shoulder

Pork shoulder provides a similar texture at a lower cost.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective alternative to store-bought broth.

Trim excess fat from the oxtails, keeping the meat attached to the bone.

Rub lime all over the oxtails and rinse under hot water.

Season the oxtails with all-purpose seasoning, browning, sour orange juice, black pepper, salt, and crushed red pepper; mix well and marinate for 3 hours or up to 24 hours.

Heat olive oil in a pressure cooker or heavy pot over medium-high heat.

Brown the oxtails for 4 minutes on each side, then remove them from the pot.

Add more olive oil to the pot, then add chopped onions and garlic; sauté for 1 minute.

Add chopped tomatoes, bell peppers, and carrots; sauté for 3-5 minutes.

Return the browned oxtails to the pot and mix everything together.

Add ketchup and beef broth, then allow to cook for 15 minutes before adding any additional liquid.

Cooking Techniques

Equipment Needed

Spice Level: