Braised Oxtail
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2720 g
Oxtail (1-inch cut)1 cup
Olive Oil3 cups
Onion (medium dice)1 cup
Scallions (sliced)1 cup
Garlic (sliced)2 tsps
Pepper (fresh ground)8 sprigs
Thyme1
Water1.5 tsp
Allspice (whole)1.5 cups
Red Pepper (chopped)1
SaltDirections:
1
Toss the ingredients together in a large bowl, cover, and refrigerate overnight
2
; Take oxtails out of marinade and reserve onion mixture
3
In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme
4
After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails
5
Allow the liquid to come to a simmer
6
Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid
7
Season with salt, cover, and put into a preheated 350 degree oven for 1 hour
8
Then add tomatoes, red and Scotch Bonnet peppers
9
Stir well and return pot to the oven for half an hour or until oxtails are tender
10
Check to see if additional water is needed during braising process
11
Seasoning with more salt is recommended when finished