Marlas Oxtails Recipes

Steps:

• Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

Steps:

• Cut and trim the oxtails. Wash with water and vinegar.
• Combine the garlic, scallions, fresh thyme, onion, tomato, cilantro and some salt and pepper in a food processor or blender. Rub the paste into the oxtails and marinate overnight in the refrigerator.
• Place the oxtails into a pressure cooker and cook according to manufacturer's directions until the meat is almost falling off the bones, 45 to 60 minutes.
• Heat the oil in a heavy skillet. Add the sugar and let it melt until it gets to a brilliant brown color. Add the oxtails to the skillet (be careful, the sugar may splatter). Let it cook for another 20 minutes. Taste for salt. Serve with red beans and rice or over white rice.

Steps:

• Combine jerk mix and canola oil in a large bowl. Add oxtail and toss to coat. Cover and refrigerate 8 hours.
• Heat olive oil in a large Dutch-oven over high heat. Working in batches, add oxtail and onions and cook, stirring occasionally, until browned, 15 minutes.
• Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chiles, salt, chili powder, cumin, coriander, chicken stock, coffee, and Worcestershire sauce. Cover, reduce heat, and continue simmering 2 hours.
• Add honey and continue simmering, uncovered, until oxtail is tender, 20 to 30 minutes. Remove bay leaf, and serve.