Caribbean Braised Oxtail With Mango Chow Recipes

Steps:

• Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
• Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
• Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
• Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Steps:

• Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
• Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Steps:

• Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
• Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
• Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.

Steps:

• Mix together the browning, garlic powder, black pepper and seasoning salt. Rub all over the oxtails. Add the garlic, onions and thyme, cover and marinate for 4 to 5 hours. This will ensure that all the flavor of the spices will be deeply embedded in your oxtails for a finger-licking flavor.
• When ready to cook, heat a large pot and then add the olive oil and heat until hot. Add the oxtails and fry, stirring every 5 minutes, for 15 minutes. Add the butter beans, scallions and bell peppers, cover the pot and cook over medium heat for 1 hour 30 minutes, stirring every 10 to 15 minutes. Add desired small portions of water when needed (make sure that the water is barely above the oxtails at all times) throughout the cooking period.
• Turn up the heat and bring to a boil. You may add additional seasoning salt or other spices, if desired. Mix in the cornstarch and let simmer over low heat for 30 to 45 more minutes. Let cool, then serve.

Steps:

• In a small bowl bowl, combine the first 9 ingredients. Add oxtails to a shallow dish; rub mixture over oxtails. Cover and refrigerate overnight., In a Dutch oven, heat oil and butter over medium heat. In batches, brown oxtails on all sides; set oxtails aside. In the same pan, add onions, carrots and pepper; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. , Add beef broth to pan, stirring to loosen browned bits. Bring to a boil. Add oxtails, potatoes, thyme and rosemary. Reduce heat; cover and simmer until oxtail meat is tender and starting to fall away from bones, 2-1/2-3 hours. Remove and discard herbs. Remove oxtails; keep warm. Simmer, uncovered, until mixture reaches desired thickness, 5-10 minutes. Return oxtails to pan. If desired, garnish with parsley.

Steps:

• Peel the orange, cut into 1/4-inch-thick rounds, then cut each round into quarters until you have 1 cup of orange wedges. Place in a large bowl.
• Peel the mango and cut into random 1/4-inch pieces so they're bite-sized and fit on a toothpick easily. When you have 1 cup of mango pieces, add them to the large bowl. Add the cilantro, Scotch bonnet, lemon juice, and black pepper. Toss well and season with sea salt.
• Cover, refrigerate and let marinate for 5 minutes. Add more salt, to taste, if needed. Serve in a medium bowl with toothpicks.