Before I provide you with the recipe for this delicious dish, please be aware that this is a two-day process. The oxtails must be marinated overnight and then cooked for about 4 hours. In other words, don’t you come home from a long day of work thinking that you can just whip up some oxtails. It takes a while, but I promise, it is well worth the wait. Okay, now let’s get started.
Caribbean-Style Oxtails
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 4lbs of oxtails
- 3 tablespoons of paprika
- 2 tablespoons of black pepper
- 4 tablespoons of iodized salt
- 1 large yellow onion, chopped
- 6 cloves of garlic, diced
- 2 stalks of scallion (green onion), chopped
- 6 sprigs of fresh thyme
- 4 tablespoons of Louisiana Red Hot Sauce
- 2 teaspoons of crushed red pepper flakes
- 32 ounces of Progresso Beef Broth
- 15-oz of butter beans
- 2 tablespoons of browning
Instructions
- In a large bowl, combine the oxtails, paprika, black pepper, salt, onions, scallions, garlic, 4 springs of the time (set the remaining 2 sprigs aside) and hot sauce.
- Toss the oxtails and spices in the bowl until all pieces of the oxtails are evenly coated.
- Cover the bowl with foil paper and allow the oxtails to marinate in the refrigerator overnight.
- Take the oxtails out of the fridge, remove the foil covering, and empty the oxtails into a large pot.
- Pour 3-cups of beef broth over the oxtails and bring it to a boil. Stir occasionally.
- Once the oxtails have been brought to a boil for about 15 minutes, turn down the stove to a low simmer and cover the saucepan. Continue to cook the oxtails for approximately two hours, stirring occasionally. Add a little of the remaining beef broth or a half a cup of water if the liquid level gets low.
- Add in the browning and remaining thyme sprigs. Allow the oxtails to cook for another hour and continue to stir them occasionally. Be sure to watch the liquid levels and add more broth as needed.
- Add in the butter beans and crushed red pepper. Cook for 30 more minutes and continue to stir occasionally.
- Plate and serve with white rice or rice n' peas.
- Servings : 4
- Recipe Type : Dinner
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1 People Rated This Recipe
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Average Rating
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- (3.5 / 5)
I followed the recipe but it turned out really salty. However, my partner and I really enjoyed how soft the oxtail turned out to be.
Did you use low sodium beef broth or full sodium beef broth? I recommend using low sodium if you decide to make it again. That’s what I use when I make it at home since the oxtail has already been seasoned with salt. Thanks for trying the recipe.
Hey Mrs. Island Breeze!
Thank you for your reply! I’ve changed up the stock and it’s amazing! Thank you for sharing your recipe!!