Braised Oxtail

Name: Braised Oxtail
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 6 pounds oxtails (1-inch cut); 2 tablespoons olive oil, not extra virgin; 3 cups onions, medium dice; 1 cup scallions, sliced; 1/2 cup garlic, sliced; 1/2 cup olive oil; 2 teaspoons fresh ground pepper; 8 sprigs thyme; Water; 1 1/2 teaspoon cloves, whole; 1 1/2 teaspoon allspice, whole; 2 cups tomatoes, seeded and chopped; 1 1/2 cups red peppers, chopped; Salt; 1 Scotch Bonnet pepper, seeded and chopped

Recipe courtesy of Cheryl Smith

Watch how to make this recipe.

Braised Oxtail

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Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

831

Total Fat

63

Saturated Fat

22

Carbohydrates

11

Dietary Fiber

3

Sugar

4

Protein

52

Cholesterol

180

Sodium

946

Total: 1 hr 50 min
Prep: 5 min
Cook: 1 hr 45 min

Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

831

Total Fat

63

Saturated Fat

22

Carbohydrates

11

Dietary Fiber

3

Sugar

4

Protein

52

Cholesterol

180

Sodium

946

Total: 1 hr 50 min
Prep: 5 min
Cook: 1 hr 45 min

Ingredients

6 pounds oxtails (1-inch cut)

2 tablespoons olive oil, not extra virgin

3 cups onions, medium dice

1 cup scallions, sliced

1/2 cup garlic, sliced

1/2 cup olive oil

2 teaspoons fresh ground pepper

8 sprigs thyme

Water

1 1/2 teaspoon cloves, whole

1 1/2 teaspoon allspice, whole

2 cups tomatoes, seeded and chopped

1 1/2 cups red peppers, chopped

Salt

1 Scotch Bonnet pepper, seeded and chopped

Directions

Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
Take oxtails out of marinade and reserve onion mixture. 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. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.