Emerils Caribbean Style Oxtails Recipes

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JAMAICAN OXTAIL



Jamaican Oxtail image

After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!

Provided by Verifydis

Time 3h45m

Yield 6

Number Of Ingredients 20

2 ½ pounds oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon garlic and herb seasoning (such as Spike®)
1 teaspoon browning sauce (such as Grace®)
¼ teaspoon ground paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 onion, chopped
4 garlic cloves, minced
3 cups low-sodium beef broth
1 bunch fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 tablespoons unsalted butter

Steps:

  • Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
  • Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
  • Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
  • Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 9.4 g, Cholesterol 114.1 mg, Fat 22 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1583.3 mg, Sugar 4.9 g

STEWED OXTAILS CARIBBEAN STYLE



Stewed Oxtails Caribbean Style image

This recipe is one of my favorites and is true West Indian comfort food. My husband could eat the whole pot.

Provided by MsMargo

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 -4 lbs oxtails, cleaned and fat removed
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon chopped garlic
2 teaspoons grated ginger
1 tablespoon chopped green onion
2 tablespoons tomato paste
1/2 teaspoon allspice
2 cups canned low sodium beef broth
2 1/2 tablespoons all-purpose flour
1 (12 ounce) bottle dark beer (Guinness is best)
2 teaspoons sea salt
1 teaspoon fresh ground pepper
2 tablespoons olive oil

Steps:

  • Season the oxtails with salt and pepper.Add oil to large pot and heat over medium heat until hot. Add half of the oxtails to the pot and cook until browned on all sides, about 3-4 minutes per side. Remove the seared oxtails and repeat with the remaining oxtails.
  • When all the oxtails are browned, add the onion, celery and carrots to the pot and sauté until softened. Add the garlic, green onion and ginger the pan and sauté about a minute stirring often. Add the tomato paste a stir well. Sprinkle flour over vegetable and stir to combine well. Cook stirring for 2 minutes. Add the beer and turn up heat to medium-high. Bring beer/vegetables to a boil and cook for 5 minutes.
  • Add allspice, stock and oxtails to pot and stir to incorporate. Return pot to a boil and place lid on pot. Once pot is in a full steady boil, lower heat to a simmer. cook oxtails until tender, about 2 hours.
  • Enjoy. I serve it with Jasmine rice.

Nutrition Facts : Calories 152.8, Fat 7, SaturatedFat 1, Sodium 1251.9, Carbohydrate 15.8, Fiber 2, Sugar 3.6, Protein 2.1

CARIBBEAN-STYLE OXTAILS



Caribbean-style Oxtails image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
1/4 cup small diced leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups veal stock or low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves

Steps:

  • Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
  • Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
  • Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.

EMERIL'S CARIBBEAN-STYLE OXTAILS RECIPE



EMERIL'S CARIBBEAN-STYLE OXTAILS RECIPE image

Categories     Soup/Stew     Beef     Stew     Dinner     Fall     Winter

Number Of Ingredients 17

2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
1/4 cup small diced leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups veal stock or low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves

Steps:

  • Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails. Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes. Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.

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