![]() ![]() I like my oxtail dishes with very tender pieces, but not overly tender as in "fall of the bone" tender. I marinated the oxtail overnight, but if you don't have the time, let it sit for at least 30 minutes. Just remember to remove the peppers during the cooking process before it disintegrates into the oxtail stew. ![]() Instead, just poke/cut slits into the sides of the peppers. Otherwise, if you're okay with a more mild flavor do not cut open the chilis. Habanero/scotch bonnet chilis are super high on the heat scale so use gloves when handling. Trim your oxtail if they contain excess fatīe careful when handling the chili peppers. Serve! Cooking Considerations and Tips for Making Beef Oxtail Stir occasionally, and add additional water if necessary to avoid sticking. Remove the lid and cook uncovered at a simmer for another 30 minutes until the meat is tender and most of the liquid has evaporated. Check halfway through and add more water if needed. Oxtail will not be fully submerged so you'll want to rotate oxtails every 30 minutes or so. For oxtail with more texture cook 2 to 2 ½ hours. If you prefer "fall off the bone" oxtail use the full 3 hours cook time. On The Stovetop: Add the oxtail back to the pot, bring everything to a boil, cover, and reduce the heat to low. Add the oxtail back to the pot, cover and place in the oven for 2 ½ to 3 hours. Step 5:Ĭook on the stovetop or braise in the oven. Step 4:Īdd the dry sherry cooking wine, soy sauce, Worcestershire sauce, brown sugar, and water. Step 3:Īdd the ginger, garlic, allspice, nutmeg, scotch bonnet, thyme and bay leaves. Remove the oxtail and set aside on a plate. ![]() Heat oil in a large skillet over medium-high heat and brown them on all sides. Marinate oxtail in spices (salt, pepper, paprika), browning sauce, thyme, garlic, and onions. How To Make Caribbean Style Beef Oxtail (step by step) Step 1:
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |