Recipe courtesy of Trap Fusion
Recipe courtesy of Trap Fusion
Caribbean Oxtails
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- Level: Intermediate
- Total: 7 hr 20 min (includes soaking and cooling time)
- Active: 1 hr
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 567
- Total Fat
- 34 g
- Saturated Fat
- 11 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 33 g
- Cholesterol
- 109 mg
- Sodium
- 666 mg
- Level: Intermediate
- Total: 7 hr 20 min (includes soaking and cooling time)
- Active: 1 hr
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 567
- Total Fat
- 34 g
- Saturated Fat
- 11 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 33 g
- Cholesterol
- 109 mg
- Sodium
- 666 mg
Ingredients
Directions
- Cut the limes in half, then place the oxtails in a bowl with water and the limes and let soak for 15 to 30 minutes. Wash the oxtail with the limes, then set aside.
- In a large bowl, combine the oxtails and browning seasoning, rubbing the browning into the oxtails. Coat a pan with the vegetable oil and let get hot. Add the oxtails and cook until brown all over. Add the ketchup, brown sugar, Caribbean seasoning, garlic powder, onion powder, steak seasoning, thyme, rosemary, black pepper and 1 liter water. Simmer on low heat, covered, for 5 to 6 hours, stirring occasionally and adding water as needed.
- Pour the drippings into a pan and allow the fats to cool and separate. Remove the fat to a pan over medium heat. Add the flour to 2 cups water in a bowl and stir vigorously to remove clumps; add to the drippings. Add the onions and peppers. Simmer on low heat until thickened, 10 to 15 minutes. Season to taste.
- Plate the oxtails with your favorite starch, like mashed potatoes or over rice. Place 2 to 3 oxtails on top of rice or mashed potatoes, then pour some oxtail gravy on top. Garnish with parsley.
Cook’s Note
Reduce or add seasoning to taste. This dish can be baked for 5 hours at 280 degrees F.
