Recipe

Miss Carols Oxtails Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago This dish was made by Miss Carol, a Jamaican woman I knew, who was a chef at a small caribbean restaurant in Greenwich Village, NYC. It is definitely comfort food. Prep:60m Cook:480m Servings:8	Greekgirrrl
	caribbean oxtails comfort food

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Ingredients

3 pounds oxtails

1 teaspoon plus ½ teaspoon salt

½ teaspoon plus 1/8 teaspoon garlic salt

1 teaspoon seasoned salt

1 teaspoon plus 1/8 teaspoon pepper

1 cup all purpose flour

¼ cup plus 3 tablespoons canola oil

2 cups chopped and peeled potatoes

8 whole plum tomatoes

½ cup chopped carrots

½ cup chopped celery

½ cup chopped tomatoes

½ cup chopped onions

6 cups chicken stock

Directions

Rinse Oxtails

Preheat oven to 250 F

For this recipe small to medium sized oxtail work best because they can all fit in the sauté pan. If you can’t get the smaller ones, its ok just remember to cut off the fat caps as much as you can without cutting away to much meat or maybe you could ask you butcher to do this for you.

Season oxtails with 1 teaspoon salt, ½ teaspoon garlic salt, seasoned salt, and one teaspoon pepper on both sides. Pat seasonings into meat to seal in flavor. You will get much better flavor because of the slow cooking process and the seasoning will really seep in.

Dredge oxtails in flour

Pat off excess flour

Place sauté pan over high heat and coat with canola oil

Sear oxtails on both sides, you just want to brown them nicely be careful not to let them burn.

Add potatoes and whole plumb tomatoes, season vegetables with salt, garlic salt, and pepper

At the same time you start searing the meat, add carrots, celery, chopped tomatoes, and chopped onions to a separate sauté pan lightly coated with canola oil. Season vegetables with salt, garlic salt, and pepper

Let the vegetables cook down for about 15-20 minutes

Remove oxtails, tomatoes and potatoes from heat and pour into large casserole dish

Remove vegetables from the other sauté pan and pour into casserole dish

Add chicken stock

Place in oven and let cook down for 6 hours on 250 F.

I suggest putting this on top of some white rice that you cooked about 15 minutes before the oxtails get done

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Comments

uptightwasp 1 year, 9 months ago said:
Oxtail meat is so delicious..many people are uneducated about its tastiness-especially in stews.

schmeelaf 1 year, 9 months ago said:
I love oxtail stew. Yum. But they are difficult to find where I live and tend to be really pricy. I can remember when they were really inexpensive!!!

jenniferbyrdez 1 year, 9 months ago said:
Pricey, but worth it. Love this.

tiarose 1 year, 9 months ago said:
Great recipe, my mom use to make us ox tails when we were young and tell us they were short ribs till we got older and she told us what we were really eating,but we all love them to this day. Thanks for reminding me.