OXTAIL PELAU || HOW TO MAKE OXTAIL PELAU || TERRI-ANN’S KITCHEN

Clean the oxtails with lemon juice and vinegar.

Season the oxtails with 1.5 teaspoons of Himalayan pink salt, 1.5 teaspoons of freshly ground black pepper, 1.5 teaspoons of Maggi all-purpose seasoning, 2 teaspoons of Old Bay seasoning, and a heaping tablespoon of green seasoning.

Mix the seasonings with the oxtails thoroughly.

Cover the seasoned oxtails and let them marinate in the fridge for 30 minutes to 1 hour, or up to 12 hours if time allows.

Heat a nonstick pot over medium-low heat and add 1 tablespoon of oil.

Add 1.5 tablespoons of brown sugar to the pot and stir until it starts to caramelize, keeping the heat low to medium and stirring to prevent burning.

Once the sugar has caramelized and is foaming, add the marinated oxtails to the pot and cover for 2 minutes.

After 2 minutes, flip the oxtails to ensure even browning on both sides.

Slow cook the oxtails on low heat for 2 hours, stirring occasionally.

After 1.5 hours, add a can of drained and rinsed pigeon peas to the pot and stir.

Continue to cook for another 30 minutes, ensuring the oxtails are submerged in the gravy.

Top up the seasonings with a heaping tablespoon of tomato ketchup and adjust with more green seasoning and all-purpose seasoning as needed.

Equipment Needed

Spice Level:

Allergens