JAMAICAN OXTAIL
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.
Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 2770mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.
FABULOUS OXTAIL
Make and share this Fabulous Oxtail recipe from Food.com.
Provided by Doreen Randal
Categories Weeknight
Time 3h43m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from the ox tails and cut into sections between the joints.
- Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
- Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
- Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
- Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
- Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
- (Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
- NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
Nutrition Facts : Calories 472.1, Fat 19.8, SaturatedFat 5.7, Cholesterol 15.3, Sodium 573.5, Carbohydrate 49.9, Fiber 3.6, Sugar 31.6, Protein 3.6
JAMAICAN OXTAIL
After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!
Provided by Verifydis
Time 3h45m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 9.4 g, Cholesterol 114.1 mg, Fat 22 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1583.3 mg, Sugar 4.9 g
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