Braised Oxtails with Caribbean Spices

Introduction

Braised Oxtails with Caribbean Spices is a dish that embodies the vibrant flavors and rich culinary heritage of the Caribbean. This recipe combines tender oxtails with a blend of aromatic spices, creating a dish that is both comforting and exotic. Whether you’re looking to impress dinner guests or simply craving a taste of the islands, this recipe is sure to delight your taste buds.

Who is this Recipe For?

This recipe is perfect for adventurous home cooks looking to expand their culinary horizons. If you love bold flavors and enjoy trying new and exciting dishes, then Braised Oxtails with Caribbean Spices is a must-try. This dish is also great for special occasions or family gatherings, as it can be prepared in advance and feeds a crowd.

Why is it Great?

What sets Braised Oxtails with Caribbean Spices apart is its unique combination of flavors. The oxtails are marinated in a blend of Caribbean spices, including allspice, thyme, and Scotch bonnet peppers, which give the dish its distinctive taste. The slow braising process ensures that the meat is tender and succulent, making it perfect for soaking up the rich, flavorful sauce.

Kitchen Equipment Needed

Before you begin, make sure you have the following kitchen equipment:

• Dutch oven or large, heavy-bottomed pot
• Tongs
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon

Ingredients

• 4 pounds oxtails, trimmed
• 2 tablespoons Caribbean spice blend
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 1/2 cup red wine
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 Scotch bonnet pepper, whole
• 1 tablespoon fresh thyme leaves
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1/4 cup chopped fresh cilantro, for garnish

Recipe Directions

1. Preheat your oven to 325°F (165°C).
2. In a small bowl, combine the Caribbean spice blend, salt, and black pepper. Rub the spice mixture evenly over the oxtails.
3. In a Dutch oven or large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the oxtails and sear them on all sides until browned, about 8-10 minutes. Remove the oxtails from the pot and set aside.
4. Add the onion and garlic to the pot and cook, stirring occasionally, until softened, about 5 minutes.
5. Return the oxtails to the pot and add the beef broth, red wine, tomato paste, bay leaves, Scotch bonnet pepper, thyme, brown sugar, Worcestershire sauce, soy sauce, and vinegar. Bring the mixture to a simmer.
6. Cover the pot and transfer it to the preheated oven. Braise the oxtails until they are tender and falling off the bone, about 3-4 hours.
7. Remove the pot from the oven and skim off any fat from the surface of the sauce. Discard the bay leaves and Scotch bonnet pepper. Serve the oxtails hot, garnished with chopped cilantro.

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